Apple raisin bread pudding with Irish Cream

Since I had some bread left over from my last bake I decided to put it to good use and make some bread pudding for desert, and as I was looking in the fridge for my ingredient I fond a bottle with some Irish cream, so I decided what the hack why not add it to the pudding; and I was not disappointed. And since I was happy with it I decided to share it.


2 apples cored, pealed and sliced.
7 cups of somewhat soft bread cubed, ripped by hand to about 1 inch square.
2 cups whole milk.
1 cup raw sugar.
1/2 cup Irish cream.
1/4 cup butter melted.
1 cup raisins.
2 cup heavy whip.
5 eggs.
1 teaspoon cinnamon.
1 teaspoon vanilla.

In a large mixing bowl combine bread, raisins and apples. Warm up the milk and heavy whip in a small pot, add sugar and butter mixing till they melt. Pour your milk over the bread and add Irish cream, mix periodically till all the bread crumbs are soaked. Take the eggs, cinnamon, and vanilla and beat in a separate bowl and set aside. Preheat your oven to 400 degree, after the bread has soaked for about 15 minutes transfer it into a baking dish, take your eggs and pour over the bread and bake for about 1 hour till there will not be any liquids in the middle of the bread pudding.