strawberry and irish cream bread pudding
Updated: Nov 8, 2019
It is only November 7th today, but we already had our first snow. Crazy, I know. That means it's time for some comfort desserts. This pudding has all the right layers in there: bread, strawberry sauce, and lots and lots of decadent Irish cream custard. What can be more comforting than this????
How did I come to the crazy idea of baking bread pudding into a tall pan, you may ask? well, in my head this bread pudding was supposed to stand by itself when taken out the pot. Needless to say that didn't quite happen, however the pudding was extremely delicious nonetheless.
for the bread pudding:
10 slices white French bread (has to be very soft and pliable), divided
for the strawberry sauce:
4 cups strawberries, sliced (reserve one sliced strawberry for the top of the pudding)
1/2 cup white granulated sugar
the zest and juice of one lemon
1 tablespoon Irish cream liquor
for the Irish cream custard:
5 whole eggs
1/3 cup white granulated sugar
1 cup milk
2 cups Bailey's Irish Cream coffee creamer
1/4 cup confectioners sugar
Preheat the oven to 350 degrees F.
Coat a 6x5 inch round pan with parchment paper. Take 4 of the bread slices and arrange them around the edges of the pan so that the pan sides are covered completely. Place other 2 slices of bread at the bottom of the pan and set aside.
In a saucepan make the sauce by combining the strawberries, sugar, lemon zest plus juice, and the Irish cream liquor. Simmer on medium heat for 15 minutes. Set aside.
For the Irish Cream custard beat the eggs and sugar for three minutes with the help of a hand mixer, then set aside. Place the milk and the Irish Cream coffee creamer in a saucepan, bring to a boil and then remove from the heat. Gradually incorporate the egg mixture into the milk mixture with the help of a whisk.
To assemble the pudding pour half of the strawberry sauce on the previously prepared bread. Top with 2 slices of bread, then the remaining strawberry sauce, and then the remaining 2 slices of bread. Pour all the custard on top of the last bread layer, and then finish with the reserved strawberry slices.
Place the bread pudding pan on top of a sheet pan and bake for an hour and twenty minutes (the pudding will rise in the oven and it may drip a little; when baked, the top of the pudding should be golden brown).
Remove the bread pudding pan from the oven and dust with confectioner's sugar.