A delightful twist on the classic bread pudding, infused with Irish cream and topped with a luscious coffee caramel sauce.
Tear the stale bread into small pieces and place them in a large mixing bowl.
Using slightly stale bread helps it absorb the custard mixture better.
In a separate bowl, whisk together the milk, heavy cream, Irish cream, and melted butter.
Ensure the butter is slightly cooled before mixing to prevent curdling.
Pour the liquid mixture over the bread and let it soak for 30 minutes.
Stir occasionally to ensure all bread pieces are evenly soaked.
Preheat the oven to 325°F (165°C) and grease a baking dish.
Use a non-stick spray or butter to grease the dish for easy cleanup.
In another bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
Whisking thoroughly ensures a smooth custard texture.
Combine the soaked bread mixture with the custard and raisins, then transfer to the prepared baking dish.
Gently fold the mixture to avoid breaking the bread pieces too much.
Bake for 50-60 minutes or until the top is golden and the custard is set.
Check doneness by inserting a knife into the center; it should come out clean.
In a saucepan, combine sugar and water, then heat over medium-high until the sugar dissolves and turns a nut-brown color.
Stir gently to avoid crystallization.
Carefully add the coffee and cream to the caramel, stirring constantly until smooth.
Be cautious as the mixture will bubble vigorously.
Remove from heat and stir in the lemon juice and Irish cream.
Adding the Irish cream off-heat preserves its flavor.
Serve the bread pudding warm, drizzled with the coffee caramel sauce.
For an extra touch, garnish with whipped cream or a sprinkle of cinnamon.
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