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
- 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 ☘️