Spring is finally in the air. I've spent the week baking for St. Patrick's Day,
and so has Bandwidth. He made a Bailey's Irish Cream Bread Pudding that is out of this world.
The flavors are perfectly balanced--not too sweet--and the Bailey's adds a delicate touch of Ireland.
Bailey's Irish Cream Bread Pudding
Preheat oven to 350 degrees F.
Spray Pam on the sides and bottom of a 9" x 13" pan.
Into the pan, add 4 cups cubed bread (he used a fresh French baguette).
In a separate bowl, mix:
2 cups white sugar
5 large eggs
1 cup whole milk
1/2 cup heavy cream
1/2 cup Bailey's Irish Cream
2 teaspoons cinnamon
2 vanilla pods (split in half and scraped)
Pour mixture over the bread cubes and let it sit for ten minutes.
Make the topping:
1/2 cup brown sugar
1/2 stick unsalted butter
1 cup white chocolate chips
Mix and sprinkle over the top of the pudding.
Bake 35 minutes.
Serve with a powdered sugar/Bailey's glaze. Or get into a cupcake mode and throw caution to the wind: top the pudding with a huge, decadent poof of mascarpone.
Whipped cream is also a nice touch.
We're Sharing Last Week's Popular Recipes at Foodie Friday:
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It's like a mini-cookbook--you'll be sure to find a recipe.
Mark your calendars for March 12th,
6th Annual St. Patrick’s Day Blog Crawl
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Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary. We are food people. And that's a marvelous thing.
Until next time,