Irish Cream Bread Pudding

As I stated in my last post...the Amish Friendship Bread didn't quite hit the spot. My philosophy is that if I am going to eat white four and sugar....it better be worth it! So I decided to try making an alcoholic version of bread pudding:) Yum! It is in the oven right now! It's really a shame that Jeremy doesn't like Irish Cream...I guess I will have to eat it all by myself...

Irish Cream Bread Pudding!

(I substituted hard butter sliced into slivers instead of the raisins...if you are going to drink Irish Cream...you may as well live it up! I also substituted the Amish Friendship Loaf instead of the french bread)

Ingredients


4 1/2 slices French bread, thick, cut into 1 inch cubes (or substitute Irish soda bread Irish Soda Bread)

2 tablespoons butter

1 teaspoon vanilla extract

1 cup milk, scalded

1 pinch ground nutmeg

4 eggs, beaten

1 tablespoon dark brown sugar

1/2 cup white sugar

1/2 cup raisins

1 cup Baileys Irish Cream


Directions

1.Preheat oven to 300 degrees.

2.Butter one 2-quart casserole dish.

3.Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.

4.Place bread cubes in the 2-quart casserole dish.

5.Beat together the eggs, sugar, and vanilla.

6.Slowly add the scalded milk and Bailey's Irish Cream.

7.Pour over the bread.

8.If desired, sprinkle with brown sugar, nutmeg, and raisins.

9.Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.

10.Server either hot or chilled.

11.When You take the pudding out of the oven, if the pudding seems to be dry, you can sprinkle some Bailey's over the top to help make it moist (you can also sprinkle it in your mouth if you so desire).