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.
