Bailey's Irish Cream Bread Pudding with Amaretto Sauce

Prep: 20 minCook: 50 minmediumBritish
Bailey's Irish Cream Bread Pudding with Amaretto Sauce

This decadent bread pudding transforms buttery dinner rolls into an indulgent dessert with Bailey's Irish Cream and amaretto liqueurs. The custard base combines heavy cream with espresso powder for rich coffee notes, while fresh nutmeg adds warmth. Topped with a luscious brown sugar sauce infused with more Bailey's and amaretto, this dessert is perfect for special occasions or when you want to impress dinner guests. The bread pudding bakes in a water bath to ensure a silky, creamy texture throughout.

VegetarianNut-Free

Ingredients

  • 16 Butter Flake rolls
  • ¼ cup Bailey's Irish Cream Liqueur
    Irish cream coffee creamer1:1note:reduce alcohol content

    conf:4

  • ¼ cup Amaretto Liqueur
    almond extract1 TBSP extract per 1/4 cup liqueurnote:much stronger flavoradds tree_nuts

    conf:3

  • 2 ¼ cups heavy whipping cream
  • 2 tsp espresso powder
  • 6 egg yolks
  • ¼ tsp fresh grated nutmeg
  • 1 cup granulated sugar
  • 1 pinch salt
  • 1 ½ cups brown sugar, tightly packed
  • ⅝ cup unsalted butter
  • ½ cup heavy whipping cream
  • 3 TBSP Amaretto
    almond extract1 TBSP extract per 1/4 cup liqueurnote:much stronger flavoradds tree_nuts

    conf:3

  • 3 TBSP Bailey's Irish Cream
    Irish cream coffee creamer1:1note:reduce alcohol content

    conf:4

  • 1 tsp vanilla extract

Instructions

  1. 1

    Tear half of the rolls into pieces and place in a greased 9x13-inch baking dish

  2. 2

    Mix egg yolks, sugar, nutmeg, espresso powder, and salt in a bowl

  3. 3

    Whisk in heavy cream, Bailey's, and Amaretto until fully incorporated

  4. 4

    Pour half the custard over the bread

  5. 5

    Press down bread pieces until soaked with custard

  6. 6

    Add remaining roll pieces

  7. 7

    Top with remaining custard

  8. 8

    Press down bread pieces until soaked

  9. 9

    Place pan into another pan for water bath

  10. 10

    Bake for 45 minutes at 350F until golden on top

  11. 11

    Cool for 10 minutes

  12. 12

    Stir brown sugar and butter in saucepan over medium heat until melted and smooth

  13. 13

    Add cream, Bailey's, and Amaretto and bring to a simmer

  14. 14

    Simmer for 5 minutes

  15. 15

    Pour sauce over bread pudding and serve warm

Tips

Tip 1

Don't feel obligated to use all the custard - bread absorption varies

Tip 2

Use day-old rolls for better texture and absorption

Tip 3

Serve immediately while warm for the best contrast between pudding and sauce

Good to Know

Storage

Refrigerate covered for up to 3 days. Reheat individual portions in microwave.

Make Ahead

Assemble up to 4 hours ahead and refrigerate. Add 10 minutes to baking time if cold.

Serve With

Serve warm with sauce drizzled over each portion. Add vanilla ice cream if desired.

Common Mistakes

Watch

Press bread pieces down gently to avoid breaking custard structure

Watch

Don't overbake or custard will curdle and become grainy

Watch

Keep sauce warm but don't boil after adding liqueurs to prevent separation

Substitutions

Bailey's Irish Cream→
Irish cream coffee creamer1:1note:reduce alcohol content

conf:4

Amaretto→
almond extract1 TBSP extract per 1/4 cup liqueurnote:much stronger flavoradds tree_nuts

conf:3

Full guide →
heavy cream→
half and half1:1note:slightly less rich

conf:4

Full guide →
dinner rolls→
brioche1:1note:more buttery flavor

conf:5

Full guide →
Find more substitutions →

FAQ

Can I make this without alcohol?

Yes, substitute Irish cream coffee creamer for Bailey's and almond extract for amaretto. Use 1 tablespoon extract per 1/4 cup liqueur called for.

What if I don't have dinner rolls?

Brioche, challah, or day-old French bread work well. Cut into 1-inch cubes. Avoid very dense breads that won't absorb custard properly.

How long will leftovers keep?

Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave for 30-60 seconds until warmed through.