Irish Bread Cream Pudding

Irish Cream Bread Pudding

Happy St. Patrick's Day, friends! We hope you enjoyed yesterday's post and today, we have a special video from Hampton Road Studios as well as the Irish Cream Bread Pudding recipe from Homespun ATL - enjoy!


●  1 cup Heavy Cream

●  1⁄2 cup Half & Half

●  1⁄2 cup Bailey's Irish Cream

●  6 Eggs

●  1 cup Sugar

●  2 Tbl Vanilla

●  1⁄2 cup Dark Chocolate (Chopped)

●  1⁄2 cup Dried Cherries

●  2 Tbl Butter

●  8 Slices Challah Bread or Pullman (cubed 1 inch thick)


  1. Preheat oven to 325 F
  2. Generously butter a 2 to 3 quart casserole dish or 10 inch cast Iron Skillet.
  3. Mix heavy cream, half & half, and Bailey’s Irish Cream together in large bowl.
  4. Mix sugar and eggs together very well until the mixture is a pale yellow. Add Vanilla then combine sugar egg mixture to the cream mixture.
  5. Add cubed bread to custard mixture. Then fold in chocolate and cherries.
  6. Allow the bread to soak up the custard for about 20 minutes before you bake.
  7. Place the Bread Pudding mixture into casserole dish and place on middle rack of the pre­heated oven for 25­30 minutes. Check with a toothpick to assure the bread pudding is not too gooey. The top should be a nice golden brown.
  8. Serve warm or cold.
  9. You can top it off with Irish Cream Liqueur. I recommend placing the liqueur in the fridge. This will create a nice contrast when serving the bread pudding warm. Serves 6.

Photography by Rustic White :: Design, Flowers + Styling by Tailor & Table :: Food by Homespun ATL :: Fine Paper + Calligraphy by Marked :: Furniture Rentals from Goodwin Events :: Venue, Callanwolde Fine Arts Center :: Video by Hampton Road Studios

Katie O. SelvidgeComment