Irish Cream Custard Bread Pudding
Warm bread pudding made with an Irish Cream infused custard, crumbly cinnamon streusel, and a cream cheese, Irish Cream drizzle.
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
- 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
- 8 ounces cream cheese - softened
- 1 cup powdered sugar
- 2 tablespoons butter - room temperature
- 1/4 cup Irish Cream ie Baileys
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.
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. The chilled pudding may take a few minutes longer to bake, however.
Calories: 469kcal | Carbohydrates: 52g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 491mg | Potassium: 191mg | Fiber: 1g | Sugar: 25g | Vitamin A: 750IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 2.2mg