Irish Cream Bread Pudding

Contributed by: Kristen White

Ingredients
Pudding
1 loaf stale French bread
1 cups milk
2 cup heavy cream
1/2 cup Irish cream liqueur
2 tablespoons unsalted butter, softened
3 eggs
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup raisins(optional)

Directions
Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour. (it took longer than an hour when I made this recipe, so you just may want to keep your eye on it)