Baileys Bread and Butter Pudding

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A close up of Irish cream bread and butter pudding.

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Baileys Irish Cream Bread and Butter Pudding is a sumptuous celebratory twist on a classic British pudding. I've added fabulous, fragrant vanilla and decadent chocolate for a most indulgent pudding.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Ingredients

200 g brioche
50 g butter
120 ml Baileys Irish cream - or similar cream liqueur
120 ml cream
120 ml milk
2 tsp vanilla extract - or tsp vanilla bean paste
2 eggs - medium/large
2 tbsp sugar
2 tbsp chocolate chips - optional
2 tsp icing sugar - optional, to dust before serving

Metric - USA Cups

Instructions

Preheat the oven to 180°C / 170°C fan / Gas 4 / 350°F. Then cut the brioche into 2.5 cm/ 1" cubes.
200 g brioche
Melt the butter and use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8". Then arrange the cubes of brioche in the dish.
50 g butter
Put the Irish cream, cream, milk, vanilla extract, eggs and sugar in a jug. Whisk lightly with a fork to break up the eggs and combine the ingredients. You don't need to be too thorough.
120 ml cream, 120 ml milk, 2 tsp vanilla extract, 2 eggs, 2 tbsp sugar, 120 ml Baileys Irish cream
Pour the custard mixture over the brioche. Take care to drizzle it evenly over the cubes.
Press the cubes into the liquid lightly so they absorb the custard mix. Do this as gently as possible. Don't squash them!
Scatter the chocolate chips over the brioche. Then drizzle the remaining melted butter over any of the brioche that is not submerged in the custard.
2 tbsp chocolate chips
Bake in the oven for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
Allow your bread and butter pudding to cool a little before you serve. Dust it lightly with icing sugar for a final flourish.
2 tsp icing sugar

Notes

Storage

For best results enjoy freshly baked and still warm. Your Irish cream bread and butter pudding will still be good the next day but the texture will never be quite the same.

Fridge – Pack can be leftovers into airtight boxes and store in the fridge for 2 days. You can enjoy these cold or reheat in the microwave.

Freezer – Pack into air tight boxes and freeze for up to two months. Defrost in the fridge overnight and reheat in the microwave.

Hints and tips

If you want to prepare your Baileys bread and butter pudding ahead of time, you can assemble everything to stage 3. Then cover the baking dish and leave the custard mix in the fridge until you are ready to bake. You can also leave the assembled pudding for an hour in the fridge before baking, so the brioche soaks up the cream mixture.

If you buy a 400 g loaf, you can freeze half for another brioche pudding.

You may be used to pouring more custard over a bread and butter pudding, but with the richness of these ingredients, I don't think you want too much. You don't want it to be stodgy. I like the way you get a different texture on the top for contrast. If you like a lot more custard, you can increase those ingredients by 50 %, using 3 eggs.

Serve it fresh from the oven. It really is at its best that way.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.