Bread Pudding with Bailey's Irish Cream Sauce

Today's Joy: Bread Pudding.
Reader, I've made bread pudding for three days in a row now: once on Sunday for my monthly Dinner & a Movie Night with K & AJ; then on Monday night for my co-worker, C, & his Ohio friend and once again tonight for my family.

3 delicious nights of puffy, golden-brown, nutmeg goodness! 3 decadent evenings of whisking butter, whipping cream and Bailey's into a rich sauce to pour over bowls full of piping hot pudding. Ow. My tummy hurts just thinking about it! But, oh, it was sooooo good.
So, here for your enjoyment is my thrice-tested bread pudding recipe. A little love from my kitchen to yours!



Bread Pudding
3 & 1/2 cups milk (2% or Vitamin D)
1/4 cup (half stick) butter
1 cup granulated sugar
1 tsp. ground nutmeg
1/4 tsp. salt
3 eggs, lightly beaten
1 loaf white bread, torn into pieces
1/2 to 3/4 cup raisins

Preheat oven to 350 degrees.
Coat 9x12 glass casserole dish with non-stick cooking spray and add bread pieces.
Sprinkle raisins over top of bread.
In a sauce pan, heat milk and butter over medium heat until butter is melted and milk is hot.
In a large bowl, whisk sugar, nutmeg, salt & eggs. Then stir in milk.
Pour sauce over bread, making sure all of the bread gets moist.
In roasting pan large enough to hold casserole dish, add approx. 1 inch of boiling water.
Set casserole dish in hot water bath and put roasting pan in oven.
Bake for 45 minutes or until pudding is puffed & golden brown on top and knife inserted in center comes out clean.
Remove from oven & let cool for 5 minutes.
Serve warm with sauce recipe below.
Makes 8-12 servings.


Bailey's Irish Cream Sauce
1/4 cup (1/2 stick) butter
1/2 cup sugar
1 cup whipping cream
1/2 cup Bailey's Irish Cream*
pinch of salt
dash of nutmeg (optional)

Melt butter in small saucepan over medium heat. Whisk in other ingredients. Simmer for 5 minutes or until sauce thickens slightly, while whisking frequently.
Pour 3/4 of sauce over hot pudding & allow to soak in.
Spoon into individual bowls and drizzle with remaining sauce.
Serve immediately.

*Can substitute bourbon, rum or flavored liqueurs.*