Caribbean Bread Pudding with Baileys Rum Sauce

Hey Friends!

Happy October! It’s a new month and I’m giving you guys a new recipe. It may be Fall in your neck of the woods, where everything is Pumpkin Spice but over here things are a little different. The only time I can think of where we have particular desserts/treats for the different seasons are during Easter or Christmas. If you’ve been following me on social media you know my sister and I have been doing different sweet treats since the lockdown hit – cookies, cinnamon rolls, ice-cream etc. You’d also know just how much I’ve been using Baileys in just about everything.

This time around I felt for something more familiar. My first memory of making bread pudding is actually during a Home Economics class in secondary school, since then it has always been a treat especially when served warm. Without anymore rambling, let’s get into the recipe!

INGREDIENTS

• 1 Loaf French Bread, cut into cubes
• 1 Can Condensed Milk
• 1 Can Evaporated Milk
• 4 Eggs
• 1/2 Cup Sugar
• 1 Tsp Cinnamon
• 1/4 Ground Nutmeg
• Dash of Salt
• 2 Tbsp Vanilla Extract
  
  Rum Sauce
• 3 Tbsp Baileys Irish Cream
• 2 Tbsp Unsalted Butter
• 1 Tbsp Cornstarch
• 1/2 Cup Brown Sugar
• 1 Cup Milk

DIRECTIONS

Preheat oven to 350 degrees F. Grease a 9×13 in baking dish with butter.

In a large bowl, combine eggs, sugar, condensed milk, evaporated milk, cinnamon, nutmeg, salt and vanilla extract. Mix until smooth. Fold in bread cubes until evenly coated. I added a little more milk at this point. Pour into prepared baking dish.

Bake for 45 minutes or until golden brown and center springs back up when lightly tapped.

Time for the suaceeee. In a saucepan, melt butter over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until THICK, stirring constantly. Remove from heat, and stir in Baileys. Serve warm.

I had mine with homemade cookies & cream ice-cream and I was in HEAVEN!