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Bailey's Irish Cream Bread Pudding




Source of Recipe


From Cory Macpherson's Wheeltapper Pub


List of Ingredients




4 cups whole milk
1 cup Baileys Irish Cream
1 cup granulated sugar
1 vanilla bean
6 large eggs
4 large egg yolks
1 large loaf of brioche or croissants, cubed
1 cup hydrated raisins (optional)


Recipe



Preheat oven to 315 degrees. For the custard, pour the milk and the sugar into a two quart saucepan. While the milk is heating over medium high heat, use a sharp paring knife to slice the bean in half lengthwise. Separate the seeds from the outside skin of the vanilla bean by scraping the skin with knife.

Scald the milk mixture by heating it until bubbles start to form around the edge of the pan. Remove from heat. Place the remaining sugar, whole eggs and egg yolks in a large mixing bowl and continue to whisk until well incorporated. Continue to whisk while slowly poruing the hot milk into the egg mixture and whisking until the mixture is smooth.

Cut the brioche into 1/2 cubes and place in a baking dish sprinkle with raisins pour the custard misture half way up the sides of the dish. Pour Baileys over the bread cubes to coat evenly. Bake for about 60 minutes.