- For the Bread Pudding:
- ½ loaf of artisan bread, torn into 1-inch pieces, and left to dry out overnight
- 6 eggs
- 1½ C milk
- ½ C Baileys Irish Cream
- 1 tsp. vanilla
- 1 tsp. cinnamon
- pinch of salt
- butter, for greasing ramekins
For the Whiskey Butter Sauce: - 4 Tbsp. (1/2 stick) butter
- ⅓ C dark brown sugar
- ½ C half & half
- 1 egg, lightly beaten
- ¼ C Jameson Whiskey
Directions:
2. While the bread is soaking, line a large baking sheet with foil. Butter 8 4-ounce ramekins and set on top. Divide the mixture evenly amongst the ramekins. Bake in the preheated oven for 35-40 minutes, or until browned and puffed up.
3. While the bread pudding bakes, make the Whiskey Butter Sauce. In a small saucepan, whisk together the butter, the sugar, half & half, and the beaten egg over low heat. Continue whisking and cooking until the butter has melted and the mixture has thickened slightly (between 5-7 minutes). Remove from the heat, and stir in the Jameson. Spoon on top of the warm bread pudding.