Baileys Irish Cream Bread Bread Machine Recipes

LIQUOR-INFUSED IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened.
• Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside.
• Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough.
• Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.

BAILEY'S IRISH CREAM BREAD PUDDING

Steps:

• Preheat oven to 300 degrees.
• Butter one 2-quart casserole dish.
• Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.
• Place bread cubes in the 2-quart casserole dish.
• Beat together the eggs, sugar, and vanilla.
• Slowly add the scalded milk and Bailey's Irish Cream.
• Pour over the bread.
• If desired, sprinkle with brown sugar, nutmeg, and raisins.
• Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
• Server either hot or chilled.
• When You take the pudding out of the oven, if the pudding seems to be dry, you can sprinkle some Bailey's over the top to help make it moist.