Irish Cream Bread Pudding with Dark Chocolate and Cherries

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Around here we are big fans of bread pudding, and love any excuse to make this mouth-watering dessert! With St. Patrick’s Day around we are digging in our archives to share this recipe we developed several years ago. Join us in appreciating the Irish roots of this sweet dish.

At the end of the post there is a link to two other traditional Irish recipes to complete a St.Patrick’s Day spread.

Serving Size 6

Ingredients

  • 1 cup Heavy Cream

  • ½ cup Half & Half

  • ½ cup Bailey's Irish Cream

  • 6 ea Eggs

  • 1 cup Sugar

  • 2 Tbsp Vanilla

  • ½ cup Dark Chocolate (Chopped)

  • ½ cup Dried Cherries 

  • 2 Tbsp Butter

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

Procedure

  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 a 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 the 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 a casserole dish and place it on the middle rack of the preheated oven for 25-30 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. 

Photography by Rustic White