Ingredients
3 eggs, large
1⅓ cups brown sugar
4½ cups milk
1 cup Irish cream liqueur
1 tsp vanilla extract
1 lb stale bread, preferably baguettes, crust removed & cubed
1⅓ cups raisins
1 tsp salt
2 cups water
½ cup brown sugar
1½ tsp cornstarch
⅓ cup Irish cream liqueur
2 oz unsalted butters, chilled
Preparation
Grease your baking tin & preheat your oven at 350 degrees F.
In a mixing bowl, combine the eggs, sugar, salt, milk, lrish cream liqueur, & vanilla extract. Beat until evenly incorporated & sugar has completely dissolved.
Add your stale bread & raisins. Mix to combine & set aside. You may also do this in batches.
Allow the custard to be absorbed into the bread, roughly 30 minutes.
Transfer the mixture into your prepared baking tin & shake slightly.
Bake the pudding for 45 minutes, or until a cake tester comes out clean.
While the pudding is baking, prepare the sauce by combining water & sugar in a saucepot. Dissolve & bring it to a boil.
In a mixing bowl, dissolve cornstarch into your liqueur. Add this mixture into the sugar & water mixture. Sauce should thicken slightly.
Bring heat down to a simmer, & continue simmering for roughly 8 to 10 minutes, until starchy taste has disappeared.
When done, remove your saucepot from the stovetop & add your cold butter. Whisk vigorously until evenly incorporated. Your sauce now should be glossy.
When the pudding has finished baking, poke holes around it.
Immediately pour ¾ of the sauce onto the bread pudding & return back to the oven. Bake for another 10 minutes until the pudding has fully absorbed the sauce.
Scoop out a portion based on your preference, drizzle with more sauce before serving. Best served together with a scoop of vanilla ice cream.
