Skip to main content

The Blue Fish Bread Pudding with Irish Cream Sauce

Print

This bread pudding was unquestionably the star dessert at The Blue Fish Bistro in St. John’s. It was always on the menu and we made thousands of them. Our customers went crazy for it, begged for the recipe and still stop me in the grocery store to reminisce about it. Croissants, chocolate, Irish Cream Liqueur—can’t imagine why it was so popular!

Read a review of this book

Recipe courtesy of Elaine Feore and Joanne Goudie, Storm the Kettle: Resetting the Newfoundland Table

Ingredients:

For the pudding
  • 2½ cups (625 mL) light cream or whole milk
  • 4 large eggs
  • 2 Tbsp (30 mL) sugar
  • 1 tsp (5 mL) vanilla
  • 9 medium croissants, chopped into 2-inch (5 cm) pieces
  • ¾ cup (180 mL) chopped bittersweet or dark chocolate
  • ½ cup (125 mL) chopped white chocolate
For Irish cream sauce
  • 2 cups (500 mL) whipping cream
  • ⅓ cup (80 mL) Bailey’s Irish cream liqueur
  • ¼ cup (60 mL) sugar
  • 2 tsp (10 mL) cornstarch
  • 2 tsp (10 mL) water

Directions:

  1. Preheat oven to 325°F (160°C). Grease a 13 × 9 × 2–inch (33 × 23 × 5 cm) glass baking dish.
  2. Whisk together cream, eggs, sugar and vanilla until well blended. Toss croissants in a large bowl. Pour cream mixture over croissants and stir. Let stand for 30 minutes, stirring occasionally to ensure all croissant cubes are saturated.
  3. Cover the bottom of the dish with a layer of croissants, using about half of the mixture. Sprinkle with half of the bittersweet and white chocolate pieces, then cover with the remaining croissants and chocolate. Pour any remaining cream mixture over the top. Bake for 35–40 minutes or until set in the centre and the edges are golden. Cool slightly on a wire rack.
  4. Cut warm pudding into 12 pieces. Drizzle with Irish Cream Sauce.
For Irish cream sauce
  1. Combine whipping cream, liqueur and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Stir together cornstarch and water in a small bowl then whisk into cream mixture. When mixture returns to a boil, reduce heat and simmer until thickened, stirring constantly, about 1 minute. Remove from heat and cool slightly, stirring occasionally.
  2. If not serving immediately, cover top of sauce with a piece of plastic wrap, pressing on surface of sauce. The sauce can be made ahead and rewarmed on the stovetop or in a microwave.
Note: This dessert is great for company and can be made up to 5 days in advance of serving. Cover and store in the fridge. Bring to room temperature and rewarm prior to serving. (Caution: Leftover pudding has a tendency to call out from the fridge and you may find yourself answering the call at 2 a.m.! Thankfully, individual pieces can be reheated in the microwave. Just dollop on the cold sauce and zap! Pure heaven on a plate.) Even better, freeze the whole dessert or individual pieces for emergency purposes. The sauce can be made quickly when you’re ready to serve.

More Recipes

Tomato jam

This spread is not really a jam and contains no sugar. It spreads like jam, you will want ...

Do NOT follow this link or you will be banned from the site!
error: Content is protected !!