Some estimate its origins to date all the way back to the 11th and 12th Century (1001 to 1200).
….and humble origins it has. It became a way to utilize old, stale bread so it was not wasted. Around the globe, cultures have created their own versions featuring regional ingredients. The possibilities for the number of variations are limitless. It can be savory or sweet- you can use any kind of bread and add any ingredients you have on hand: fruits, nuts, chocolate, liqueur, granola, meat, vegetables, cheese, herbs, and spices.
You can improvise once you know the basics. Our version of Bread Pudding is about as basic as it gets, only takes about 10-20 minutes to prep, and is a simple and easy recipe to integrate into your repertoire.
Irish Cream Bread Pudding
- Raisin Bread ⅔ loaf- for a square baking pan, 12×12”
- 2 cups milk (almond or whole milk)
- ½ cup Amoretti Irish Cream Syrup
- 2 whole egg yolks
- 4 egg whites
- 2 tsp Amoretti Madagascar Bourbon Vanilla
- Pinch of salt
- Amoretti Crema di Caramel Syrup (optional)
- Preheat the oven to 350℉
- First we slice the bread into cubes.
- If you are using a fresh bread, spread the cubes evenly onto a baking sheet and place on the oven rack for 5-10 minutes, until the bread is dried out. OR, use bread that is a couple of days old and already on the dry side.
- While the bread cubes are in the oven, make a custard base. Add to the blender- milk, whole eggs/egg whites, vanilla, salt and Irish Cream syrup.
- On low speed mix all of the ingredients.
- Remove bread cubes from the oven and place into baking dish. Pour the custard into the baking dish and make sure all of the bread cubes are fully soaked in the custard.
- Place the baking dish containing the bread pudding into a larger baking dish and add hot water halfway up the outer baking dish.
- Bake for 40-50 minutes.
- Top with Amoretti Crema di Caramel Syrup and serve.