Bailey Christmas Bread Pudding

Bailey Christmas Bread Pudding

Base

  • One loaf cubed Italian bread, cubed
  • 1 ½ cups granulated sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons pure vanilla extract

Topping

  • ½ stick melted butter
  • ½ cup whipping cream
  • ½ cup packed light brown sugar
  • Pecan Halves, to taste
  • Golden Raisins, to taste
  • Fresh Nutmeg, to taste
  • Cinnamon, to taste

Sauce

  • 1 cup granulated sugar
  • 1 stick butter
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract

In a greased 13 x 9 x 2-inch pan prepare the base by mixing together granulated sugar, eggs, and milk in a bowl then add vanilla. Pour over 1” cubed bread. Let rest overnight.

Prepare the topping by pouring melted butter then pouring whipping cream over bread. Grate fresh nutmeg & shake cinnamon over bread to taste. Crumble brown sugar then sprinkle raisins and pecans over bread. Bake at 350 degrees F for 45 minutes in a preheated oven.

While bread is baking, prepare the sauce by combining on the stovetop the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Bring to a boil and boil gently for 5-7 minutes. Pour over bread pudding. Bake at 350 degrees F for 10 minutes.

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