Bread pudding doused in Irish cream whiskey

This sweet bread pudding can be a weekend breakfast or potluck dessert.

What you need:

1 cup of Irish cream whiskey

1 cup condensed milk

1-8oz pack of cream cheese

6 eggs

2 cups milk

2 tsp vanilla extract

1 cup sugar

1/2 tsp cinnamon powder

12 slices day-old bread

2 whole ripe bananas

1/4 cup raisins

1/4 cup whole cashews

2 tablespoons ghee/ melted butter

Serves: 22-24

Instructions:

1) Preheat oven to 375 degrees F. Toast the bread slices in a toaster or in the oven. I arrange the slices on broil setting and place it in the oven for 5 minutes, flipping it half way.

2) Break the toasted bread into large chunks. Cut the bananas into 1/2-inch rings. Spray a 12-inch square bake pan with cooking spray. Add the bread and bananas into the pan.

3) Beat the eggs, sugar and vanilla in a bowl until they are light and fluffy. Set aside. In a large bowl, whisk the cream cheese until creamy. Add in condensed milk and beat until they form a uniform mixture.

4) Add the milk and whisked eggs. Beat until combined. Finally add the Irish cream and whisk for 30 seconds. Pour the liquid on the bread and bananas. Press the bread lightly so it soaks evenly. Sprinkle the top with raisins, cashews and cinnamon. Drizzle a generous serving of ghee.

5) Bake in the preheated oven for 30 minutes, or until the top springs back when lightly tapped. If you like a crisp top, turn the oven on broil, low setting for 10 minutes. Serve warm, enjoy!

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