I wanted to make you another Corned Beef dish this week.  But, then I was inspired by a good friend.  A is one of the few people that gets sneak peeks on the blog.  It sometimes feels like her, John, and/or family are right there next to me, that’s how close they are to the process.  And I appreciate that, believe me! 

But then sometimes, they throw you off your game!  A heard Irish week and wanted to know where her beloved Bailey’s dishes were.  Oops.  So, being me, I went out, bought a bottle of Bailey’s and whipped up this breakfast / dessert.  Sure, most days, I would consider this a dessert.  But if you are going to start off St. Patrick’s Day in any alcoholic way, let it be with Bailey’s.  The minute you start with Guinness, the rest of the day goes downhill really quickly.  Just trust me on this.

I had a childhood friend named Bailey and whenever I drink it, see it, or buy it, I think of her.  She was one of those kids growing up who was always fun to be around – we would imagine and play for hours.  So between A and Bailey, this breakfast transformed in my mind.  Slightly too sweet for a normal brunch, perhaps, but on a day to celebrate the luck of the Irish, a little sweetness and a little alcohol seems only fitting.

Bailey's Bread Pudding (adapted from Bailey's French Toast)
Serves:  4
Bread Pudding:
2 cups milk
1/2 cup Bailey's Original Irish Cream
3 eggs
3 tablespoons cinnamon
1 teaspoon nutmeg
1/2 cup brown sugar
1 challah loaf, diced into 1-inch cubes
1 cup dried cranberries
1 cup walnuts
Bailey's Whipped Cream
1/2 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons Bailey's Original Irish Cream

Preheat the oven to 400 degrees F. In a large bowl, combine milk, Bailey's, and eggs.  Stir in cinnamon, nutmeg, and brown sugar.  Then, toss the challah cubes into the egg mixture, stirring until they are all coated.  Stir in cranberries and walnuts.  Pour the mixture into a greased casserole dish.  Bake for 30-40 minutes, until the top is browned.  

Meanwhile, make whipped cream by beating cream and sugar until peaks form.  Stir in the Bailey's and use immediately.  Or, store, covered in the refrigerator for up to 1 day (you may have to beat it again to re-incorporate the Baileys). 

Serve immediately with Bailey's whipped cream.