This Irish Cream Custard Bread Pudding is crazy delicious served warm with a melty Irish Cream drizzle.
Warm bread pudding made with an Irish Cream infused custard, crumbly cinnamon streusel, and a cream cheese, Irish Cream drizzle…Yes, Please!
Looking for the perfect dessert, breakfast treat, or best brunch dish? Look no further! This Irish Cream Custard Bread Pudding checks all the boxes!
Just like another favorite, Pumpkin Pecan Custard Bread Pudding, this easy to make bread pudding can be made in advance, so entertaining is easy. Bake and serve warm with a melty drizzle of Irish Cream frosting and you are ready to enjoy.
In fact, it’s so easy to make, it’s the perfect dish to have your favorite little cook help you with.
My youngest, who is 6, loves to help Mom in the kitchen. Sometimes, whether I would like the help or not, but this was a perfect dish to let him get his finger dirty with.
There is nothing quite like the pride on their face when you are ready to eat the finished dish and you tell your family or friends ‘And Jack made the dessert!’. Especially when it is as scrumptious as this.
How to make Irish Cream Custard Bread Pudding
Begin by buttering the inside of a 9 x 13 bake pan. Fill with cubes of day old french bread either torn or cut into about 1″ pieces.
Next, make the custard by whisking together milk (I prefer whole milk or even half and half for bread pudding), eggs, vanilla, and Irish Cream liquor, like Baileys.
Pour the custard over the bread and briefly push down any bread pieces that are not immersed in the custard so that they have a chance to absorb it.
Let your bread pudding hang out on the counter for about 30 minutes to absorb the custard.
During that time frame, make the streusel topping by cutting room temperature butter into a mixture of flour, brown sugar, cinnamon, and salt until it resembles course crumbs.
Sprinkle the streusel evenly over the top of the bread and custard mixture.
Bake for about 45 minutes until a knife inserted in the center comes out clean. Cool for 10 minutes to 1 hour.
Using either a butter knife or by inserting the frosting in a piping bag or ziplok with the end snipped, spread the frosting on the warm pudding irregularly so that the streusel can peep through.
Cut into squares and serve warm.
Can I make this bread pudding the night before or in advance?
Absolutely! This is a great dish to prep the night before and toss in the oven in the morning. After you add the custard to the bread, cover and refrigerate overnight. Sprinkle the streusel over the top in the morning and follow the baking directions in the recipe card below. The chilled pudding may take a few minutes longer to bake, however.
While my Irish Cream Custard Bread Pudding is perfect for any time of the year, it’s especially delightful on St. Patrick’s Day! For other favorite Irish recipes, check Beef and Guinness Stew and Guinness Beer Bread for a complete meal.
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I LOVE questions and reviews. Leave me one below!
Irish Cream Custard Bread Pudding
Ingredients
Bread and Custard
- 16 ounces French Bread, preferably day old approx 1 loaf
- 2.5 cups whole milk
- 6 eggs
- 1/2 cup Irish Cream ie Baileys
- 1 teaspoon vanilla extract
Cinnamon Streusel
- 1/2 cup room temperature butter
- 1/2 cup brown sugar
- 2/3 cup all purpouse flour
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Frosting
- 8 ounces cream cheese – softened
- 1 cup powdered sugar
- 2 tablespoons butter – room temperature
- 1/4 cup Irish Cream ie Baileys
Instructions
- Butter the interior of a 9 x 13 cake pan.
- Tear or cube the french bread into pieces about an inch big and place in buttered cake pan.
- In a medium bowl, whisk together the custard ingredients until frothy. Pour on bread cubes. Push any bread cubes briefly into the custard that are not immersed.
- Let sit at room temperature for 30 minutes.
- For the streusel, stir together the brown sugar, flour, salt, and cinnamon. Cut the butter into the dry ingredients until the mixture resembles large crumbs.
- Preheat the oven to 350 degrees.
- Sprinkle the streusel over the custard mixture.
- Bake COVERED with foil for 30 minutes.
- Bake UNCOVERED for an additional 10-15 minutes or until a knife inserted in the center comes out clean.
- Cool for 10-15 minutes.
- Whip the frosting ingredients together with a mixer until smooth.
- Spread or pipe frosting in an irregular pattern over the bread pudding and serve warm.
Notes
Nutrition
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Eva
I never had bread pudding before. I know, it sounds crazy. My grandma used to make a dish that had a similar concept but it was savoury. She used to call it “bread soup”. I wasn’t a fan of the texture but I would like to try it again as a grown up 😀 Maybe I would like it better sweet… Whiskey cream would surely help!
Jennifer Grissom
Right?!? Irish Cream makes all things delish. I hope you enjoy it as much as we do:)
Elizabeth
Next time, I will omit the salt in the streusel. I kept tasting it. Otherwise, it was great. Although there is an error in the directions. Step 5 doesn’t include the brown sugar.
Jennifer Grissom
Fixed it, good catch. I’m glad you enjoyed it! The salt is definitely optional in the streusel. I find it brings out the flavor.
Ashley Jones
I’ve made a lot of similar recipes in my slow cooker. I wouldn’t be able to survive with out my slow cooker. Thanks for sharing your recipes.