This Baileys bread pudding is simple to make and oh-so delicious. Fluffy, sweet brioche bread with chocolate chips baked in Baileys custard until slightly crisp on the outside but fluffy and soft in middle, it’s pure indulgence.
Add a dollop of softly whipped cream or ice cream – it’s heaven in a bowl!
This Baileys bread pudding is THE dessert I always turn to whenI need comfort.
I can’t think of a better dessert that involves Baileys Irish cream liqueur, chocolate and fluffy brioche, can you?
My no bake Baileys cheesecake and Baileys Yule log are two of my most popular festive desserts, so I thought a bread pudding with Baileys would be amazing…..and I was not wrong.
If you’ve had a rubbish week or feeling full of the cold, then I urge you to indulge in some self care by making this. It makes almost anything feel not so bad.
the ultimate winter dessert
Once the brioche pudding is baked and you dig a spoon in, you will find a pool of gooey chocolate sauce on the bottom.
Once you’ve assembled the pudding, leave it to stand for about 30-60 minutes before baking. The brioche will soak in the Baileys-vanilla custard, giving you an oh so fluffy, quivering, softly centered inside just like any good bread pudding should have.
Have I convinced you yet?
Make this pudding, serve yourself a big spoonful with cream or ice cream if you fancy and curl up on the sofa. Winter isn’t so bad after all, really…
Ingredient list for bread pudding with baileys
Keep scrolling to the bottom of this post to find a printable recipe card with ingredient amounts and detailed instructions.
- A Brioche loaf or rolls, torn into pieces
- Good quality dark chocolate chips, or a bar broken into small pieces.
- Eggs
- Vanilla Extract
- Caster Sugar
- Whole Milk
- Double cream
- Baileys Irish Cream Liqueur
- Demerara sugar for sprinkling over the top
how to make baileys bread pudding
Step 1 – Grease the baking dish with a little butter. It doesn’t really matter if it’s a round or square dish – but it must be deep enough to hold all the liquid.
Step 2- Arrange the brioche bread in the bowl. Scatter over the chocolate chips.
Step 3 – In a large measuring jug, whisk together the eggs, caster sugar, vanilla extract, milk, Baileys and double cream until very smooth.
Step 4 – Slowly pour the liquid over the brioche pieces. Cover the pudding with cling film and leave to one side for about 30-60 minutes to allow the liquid to soak into the bread.
Step 5 – When you’re ready to bake the pudding, sprinkle over the demerara sugar and bake at 180C/160Fan/350F for 40-45 minutes or until the pudding is puffed up, golden brown on top and the filling is set.
how to tell when bread pudding is ready
When bread pudding is done, the top will look golden and slightly crisp.
It will have a slight wobble in the middle but that’s ok – the pudding will set fully as it cools.
Overbaking the pudding will give you a dry result. The custard will continue to set as it cools down, so you must take it out while it’s still soft in the middle. Having said that, if you can still see uncooked liquid, it needs a longer bake.
This pudding isn’t much of a looker, but trust me – the taste more than makes up for it!
servIng SugGestions
This brioche pudding is absolutely delicious served with thick double (heavy) cream, vanilla ice cream or if you want to be really over-the-top indulgent, serve with a small glass of Baileys on the side!
faqs
Yes! If you don’t like Baileys, you could swap it for Amaretto, Kahlua or Tia Maria. You could even try Malibu for a chocolate-coconut bread pudding!
Yes, you can swap the dark chocolate for milk chocolate chips instead. I wouldn’t recommend using a milk chocolate with less than 52% cocoa solids – it won’t melt smoothly or could seize.
Any leftover bread pudding can be reheated in the oven (180C/160Fan) for 15-20 minutes. I cover the pudding with a piece of tin foil so the top doesn’t burn. Individual portions can also be reheated in the microwave.
More comforting bread puddings to try
Baileys Chocolate Brioche Pudding
This Baileys chocolate brioche pudding is totally heavenly. Fluffy, sweet brioche baked in a chocolate flecked Baileys custard. Total indulgence!
Ingredients
- 280G Brioche, torn into pieces
- 100g Dark chocolate chips, or one bar chopped into small pieces
- 3 Large Eggs
- 80g Caster Sugar
- 300ml Whole Milk
- 150ml Double Cream
- 100ml Baileys Irish Cream
- 1 Tablespoon Demerara Sugar
Instructions
- Place the brioche pieces in a buttered deep ovenproof dish. Scatter over the chocolate chips.
- Whisk together the eggs, milk, vanilla extract, caster sugar, Baileys and double cream until very smooth. Slowly pour the mixture over the brioche. Cover and leave for about 30 minutes or so to allow the liquid to soak into the bread. Preheat the oven to 180C/160Fan/350F.
- Sprinkle the pudding with demerara sugar and bake for 40-45 minutes or until golden on top, puffed up and the custard is set. The pudding should still have a bit of a wobble in the middle - it will continue to cook and set after removing from the oven.
- Leave for 5 minutes before dusting with icing sugar. Serve with thick cream or ice cream.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 522Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 191mgSodium: 243mgCarbohydrates: 53gNet Carbohydrates: 0gFiber: 2gSugar: 36gSugar Alcohols: 0gProtein: 10g
I absolutely love this recipe. It’s incredibly easy to make snd tastes divine !!
I’m so glad you like it! 😊
Omg !! I love this recipe. Soo delicious and so easy to make. I’m making it again this Sat for friends.
Yay! I’m so glad you love it, thanks for your comment 🙂