Foodie Friday -- March 7th

 Spring is finally in the air. I've spent the week baking for St. Patrick's Day,

and so has Bandwidth. He made a Bailey's Irish Cream Bread Pudding that is out of this world.

The flavors are perfectly balanced--not too sweet--and the Bailey's adds a delicate touch of Ireland.

 

 

Bailey's Irish Cream Bread Pudding

by Bandwidth

 

 

Preheat oven to 350 degrees F.

Spray Pam on the sides and bottom of a 9" x 13" pan.

 

Into the pan, add 4 cups cubed bread (he used a fresh French baguette).

In a separate bowl, mix:

2 cups white sugar

5 large eggs

1 cup whole milk

1/2 cup heavy cream

1/2 cup Bailey's Irish Cream

2 teaspoons cinnamon

2 vanilla pods (split in half and scraped)

 

Pour mixture over the bread cubes and let it sit for ten minutes.

 

Make the topping:

 

1/2 cup brown sugar

1/2 stick unsalted butter

1 cup white chocolate chips

 

Mix and sprinkle over the top of the pudding.

Bake 35 minutes.

Serve with a powdered sugar/Bailey's glaze. Or get into a cupcake mode and throw caution to the wind: top the pudding with a huge, decadent poof of mascarpone.

Whipped cream is also a nice touch.



 

 

 

We're Sharing Last Week's Popular Recipes at Foodie Friday:

 (Note: You are entering a "no pin" zone. Please click on the links. Thanks.)

 

 



We loved the Irish recipes at Cuisine Kathleen's St. Patrick's Day Food Ideas.

It's like a mini-cookbook--you'll be sure to find a recipe.

 (To "pin," please go to Cuisine Kathleen's St. Patrick's Day Food Ideas.)

Cuisine Kathleen's St. Patrick's Day Food Ideas

 



Don't miss Cuisine Kathleen's Annual Pub Crawl.

Mark your calendars for March 12th, 

6th Annual St. Patrick’s Day Blog Crawl

I'm delighted to participate in  Cuisine Kathleen's 6th Annual St. Patrick's Day Blog Crawl!

 

 

Few people could resist this Divine Irish Apple Cake by Mary at Home Is Where the Boat Is.

(To "pin," go to Home Is Where the Boat Is.)

 Home Is Where the Boat Is.

 

 

We were charmed by Festive Chocolate Covered Pretzels by Upstate Ramblings.

(To "pin," please go to Upstate Ramblings.)

 Upstate Ramblings.

 

 

 

You'll love this Heartwarming Reuben Sandwich by Pat at Back Porch Musings.

To "pin," go to Back Porch Musings.

 Back Porch Musings.

 

 

If you are contributing a recipe to this week's Foodie Friday, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

 

You can read a complete guide to this linky party HERE.  It's pretty simple. You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish.

 

Pretty please do not pin images from the FF thumbnails. Visit the source blogs. Thanks.

   

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

 

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary. We are food people. And that's a marvelous thing. 

 

Until next time,

 



 



 

 

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