Irish Cream Custard Bread Pudding Recipe for Creamy Dessert

This Irish Cream Custard Bread Pudding is irresistible warm, topped with a silky Irish Cream drizzle.

Rich custard infused with Irish Cream, a crunchy cinnamon streusel, and a cream cheese‑Irish Cream frosting make this warm bread pudding a perfect dessert, brunch centerpiece, or special breakfast treat.

This Irish Cream Custard Bread Pudding is easy to prepare, can be made ahead, and bakes into a comforting, custardy pudding with a tender interior and a crisp streusel top. Serve it warm with a generous drizzle of the Irish Cream frosting for the best results.

This recipe is simple enough for helpers of almost any age — a great way to get kids involved in the kitchen and proud to present the finished dessert.

How to make Irish Cream Custard Bread Pudding

Butter a 9 x 13-inch baking pan. Tear or cube a loaf of day‑old French bread into roughly 1-inch pieces and place them in the prepared pan.

In a bowl, whisk together whole milk (or half‑and‑half for a richer pudding), eggs, vanilla extract, and Irish Cream liqueur until the mixture is frothy. Pour the custard over the bread, pressing down any pieces that remain dry so they can absorb the custard.

Let the pan sit at room temperature for about 30 minutes to allow the bread to soak up the custard.

While the bread soaks, make the cinnamon streusel by combining brown sugar, all‑purpose flour, cinnamon, and kosher salt. Cut room‑temperature butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the soaked bread and custard.

Preheat the oven to 350°F (175°C). Cover the pan with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, or until a knife inserted in the center comes out clean and the top is golden.

Allow the pudding to cool 10–15 minutes. Meanwhile, beat together softened cream cheese, powdered sugar, room‑temperature butter, and Irish Cream until smooth. Spread or pipe the frosting over the warm pudding in an irregular pattern so the streusel remains visible.

Cut into squares and serve warm. Leftovers keep well refrigerated and can be gently reheated.

Make‑ahead directions

You can assemble the pudding the night before. After pouring the custard over the bread, cover and refrigerate overnight. In the morning, top with streusel and bake as directed — note that a chilled dish may need a few extra minutes in the oven.

This bread pudding is especially lovely for St. Patrick’s Day celebrations or any cozy gathering. It pairs well with coffee or a dollop of whipped cream for added indulgence.

Pin this recipe and leave a review if you try it — feedback and questions are always welcome!