Irish Cream Bread Pudding
This dessert is especially easy for entertaining because you must assemble it ahead of time so it has time for the custard mixture to soak into the bread. It can be baked just before time to start the salmon and served at room temperature. 3 cups firm white bread cubes 1/2 cup of raisins 3 large eggs 1/3 cup sugar 1/4 teaspoon salt 2 cups milk 1/2 cup Irish Cream liqueur Vanilla ice cream Ground cinnamon 1. Generously butter a 2-quart baking dish or casserole. Combine bread and raisins in the buttered dish. 2. Whisk together eggs, sugar and salt in a medium bowl. Gradually whisk in milk and liqueur. Drizzle over bread cube mixture; wrap tightly and refrigerate until ready to bake--several hours or overnight. 3. At least 1 1/2 hours before serving, preheat oven to 350 degrees F. Uncover baking dish and place on rimmed baking sheet. Bake pudding until golden brown and a knife inserted into the center comes out clean--50 to 60 minutes. Set aside to cool slightly before serving. 4. To serve, divide pudding among 8 bowls. Top with ice cream and sprinkle with cinnamon. source is unknown If you're lucky enough to be Irish, you're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
