Wednesday, February 8, 2012

Blueberry Bread Pudding with Baileys Cream Sauce


I'm sure all of us have been to restaurants/cafes or any other eating joint where you've ordered something so heavenly that you want to come home and figure out how to make that dish. It happens to me quite often, though by the time I'm stuffed like a python and get into the car, all thoughts of recreating that meal have been replaced by "I'm going to pass out with the amount of food I've eaten". 

But, a couple of months back, the husband and I ate at this little bar/restaurant that served a dessert that I'd give my heart and soul for. On the menu, it was a simple bread pudding with blueberries and Baileys cream sauce. On the plate, it was one spoon after the other of pure bliss. If I could, I would've literally licked the plate clean (guilty confession: I do this at home with desserts but, I don't care!). I didn't want to ruin my chances of going back there for more bites of this bliss, though, so I ate as ladylike as I could. 

That dessert has not left my mind till this day! I knew I'd never get to make a dish as delicious as that unless I wrestled the secrets out of the chef but, I sure as hell was going to try! So, this is my attempt at recreating the dessert that stole my heart and maybe, just MAYBE, found a bigger place in my heart than my husband. Bon Appetit!



Blueberry Bread Pudding with Baileys Cream Sauce

Ingredients and instructions:

For the bread pudding (adapted from Giada Di Laurentiis' recipe on Food Network)
  • Butter, for greasing
  • 6 eggs
  • 3 cups whole milk
  • 3/4 cup maple syrup, plus extra for serving
  • 2 teaspoons ground cinnamon, plus 1 tablespoon
  • 1/4 teaspoon fine sea salt
  • 1 lemon, zested
  • 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
  • 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
  • 3 tablespoons granulated sugar
  • Handful of chopped pecans
For the sauce (adapted from Betty Crocker)
  • 1/2 cup butter or margarine
  • 2 tablespoons water
  • 1 large egg
  • 1/2 cup sugar
  • 1/2 cup Baileys Irish Cream

Make the bread pudding: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.

In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon, sugar and pecans. Sprinkle over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
Make the sauce: In 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil. Remove from heat and stir in Baileys. Cool at least 10 minutes before serving.

Slice your bread pudding onto a plate and top with Baileys cream sauce.


31 comments:

  1. The dessert simply looks divine with blueberries and bailey. As I am writing I am salivating and your picture with that drizzle is amazing.

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  2. Oooh-I can see that this is a pretty dangerous item to have around. Not does the bread pudding look addictive, but the touch of that Baileys sauce really amps up the flavor! This is one that I will have to scale down-either that or have a bread pudding party and invite a bunch of friends over. Fantastic post of an elegant as well as delicious recipe! Have a great day!

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    Replies
    1. Hahaha Thanks, Tina! I can eat all of this by myself (not in one sitting though)! :P

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  3. You make it look so easy. Beautiful. You did a great job with making this your own.

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    Replies
    1. Dawnye, it's extremely easy! Not tough at all because you just mix everything and throw them in the oven! :D

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  4. Recommendations don't come much higher than that! Your pudding looks divine.

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  5. I approve of all food with booze in it.

    And anything with the words "bread pudding" in it. Excellent food porn, my friend. 5 thumbs up...if I had 5 thumbs! ;)

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    Replies
    1. YAY! This is the first time someone referred to my pictures as food porn, I am honored! :D You totally made my day!

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  6. YUM! Any excuse to buy some Bailey's :)
    I think it's time I worked on my baking/dessert skills!

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    Replies
    1. LOL Bailey's is a constant fixture in our home ;) Thanks for stopping by and I can't wait to visit your blog soon!

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  7. Your photos have convinced me on this one, great recipe!

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    Replies
    1. Awww thank you, Sue! I hope you love it when you try it, it's really delicious!

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  8. Please save a piece for me. It looks delicious and I know I'd love it. Have a great day. Blessings...Mary

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    Replies
    1. You're too late, Mary, it's all gone! LOL Maybe next time! :)

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  9. This looks crazy good! Oh my! Giada recipes never fail. I wish you were my neighbor, I would totally skip dinner for this. :-)

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    1. LOL If you're ever in DC, I will cook up a storm for you! :)

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  10. I am a sucker for bread pudding - and with blueberries as well? I am absolutely dying :)
    Wonderful absolutely wonderful :D

    Cheers
    Choc Chip Uru

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    Replies
    1. Thank you, Uru! The blueberries really add such a fresh angle to this when you bite into it!

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  11. Can't get that sauce out my mind, never mind the dessert! Fabulous and great shots, too.

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    1. Thank you, Jill! That sauce is honestly divine and I ate its leftovers with anything I could it add it onto! :D

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  12. This looks divine.. delicious... and it's making me drool! Gorgeous pictures too.

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    Replies
    1. Awww thank you! You should make yourself some, it's really worth it!

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  13. Wow..yummy!!Have to try this one..have a tin of blueberries and some Baileys too:):)

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    Replies
    1. Hahahah I know you always have Baileys at home!! ;)

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  14. i've seen you lick them plates clean before!!! LOL this looks awesome and your photos are getting more gorgeous by the day. well-done!

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    Replies
    1. LOL Licking plates clean is the best part of an awesome dish! ;) Thank you for the photography compliment, dahling! :D

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  15. I so-o-o want to try your recipe..However, I cannot figure out...this:
    In a large bowl...you mix all that together... So-o-o where do I get the REMAINING ingredients to mix in the small bowl?? I must have ole-timers LOL Somehow you reserve part of the ingredients to sprinkle over the first large bowl mixture...

    Please explain.. :)
    ******
    In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.

    In a small bowl, mix together the remaining cinnamon, sugar and pecans. Sprinkle over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.

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    Replies
    1. Heheh When you're making the making the egg mixture for the bread, you use the 2 teaspoons of cinnamon mentioned in the ingredient list, saving the 1 teaspoon of cinnamon for the topping. Sorry if I wasn't very clear :) And then you have the 3 tablespoons of sugar from the the ingredient list that mix along with the cinnamon and pecans to top the soaked bread with. I hope this explains everything...let me know if you still have any doubts :D

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  16. This is awesome! I love bread and butter pudding (check out my pannetone version!) BUT Bailey's is a new one for me! I love this!

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