Le Boulangerie (13) Bailey’s Bread Pudding

To accompany my novel in progress: Breaking Bread, welcome to Le Boulangerie.

I love bread pudding. As long as you keep raisins and other dried fruit out of it. Not that I don’t like a raisin now and again, just not in my desserts. Bread pudding was invented to make good use of stale bread. And what better use than to turn it into dessert? I have a couple recipes in my repertoire including one for brunch that I’ll probably post at some point. I came up with this recipe for a friend of mine who is vegan. I used almond milk, thickened with corn starch instead of using eggs and so forth. The vegan version is pretty great, I have to tell you… Nevertheless, I’ve returned the recipe to omnivore status for this post with the vegan instructions in parentheses. And you’ll notice there is no added sugar. The Bailey’s, the chocolate and the potato bread make it sweet enough.

Bailey’s Irish Bread Pudding

  • 1 ½ cups whole milk (1 ¾ cup almond milk)
  • 1/2 c Bailey’s Irish Cream (¼ cup coffee liqueur like Tia Maria)
  • 2 eggs (2 teaspoons cornstarch)
  • 1 teaspoon vanilla
  • 1/2 tsp salt
  • 1 loaf potato bread cubed (potato – Irish… get it?)
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips

Method:

  • Whisk together milk, Bailey’s Irish Cream, egg and salt. (Or the vegan ingredients, including the cornstarch)
  • Pour over bread cubes and chocolate chips.
  • Bake in greased casserole dish at 350 for 40 min
  • Serve warm with ice cream (vegan ice cream is not horrible) if you like… and maybe an Irish coffee ☘️

42 thoughts on “Le Boulangerie (13) Bailey’s Bread Pudding

  1. I don’t know what it is but I’ve never cared for bread pudding. But… it brings back some great memories — I worked once in a doctor’s office with a nurse. She and I became pals even though she was about 30 years older than I was. No matter… we had a lot in common for a 20-something and a 50-something. We used to go out to lunch a couple of times a week and she would always get bread pudding if the little diner had it. (Oh, and that place had the best chicken parm sandwich I’ve ever had… Lots of memories there!

    Liked by 1 person

    1. That’s so cool! Good memories! I am particular about bread pudding. People tend to load it up with lots of extras like raisins and nuts. I like it smoother with chocolate or caramel running through it.

      Liked by 1 person

  2. Yum! Brings back memories! My college dorm was smaller than the rest on campus, so the cooks in our cafeteria did a lot of “real” cooking – like eggs to order in the morning rather than trays of powdered eggs. Every week or two they’d throw together a batch of bread pudding with the old bread. It was so great to have a bit of “home cooking” instead of all the institutional stuff. They left out the Bailey’s though. 😉

    Liked by 1 person

      1. No kidding! The little old ladies who worked there loved spoiling “the kids.” I worked there for a few years too and learned a lot. I can put together salad bar fixings for 200 people and make a perfect over easy egg – provided I’ve got a 3 foot by 3 foot griddle to flip it on! Haha!

        Liked by 1 person

    1. I don’t like chewy bits in most desserts. I do, however, have a fabulous recipe for a homemade granola bar that has dried cranberries and raisins in it that is quite decadent and delicious. I guess it’s all about the vehicle for delivery!

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      1. I haven’t made bread pudding for a bit. I may have a go at it again. I did like the French Poutine a Pain when I had. Brought at least three recipes home. Not to mention a recipe for “Un bon bin de beans”, an Acadian speciality.

        Liked by 1 person

      2. May-be-possibly- and a double dose of perhaps. Let me think about that. I’m a very ‘hands on’ cook. I could always do you paella or salsa Mexicana mind, or tortilla espanola, … or scrambled eggs.

        Liked by 1 person

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