White and Dark Chocolate Bread Pudding with Irish Cream Sauce
Why I Love This Recipe
The liqueur-flavored sauce turns this rich dessert into something wonderfully decadent.
Ingredients You'll Need
Sauce:
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
Bread pudding:
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray
Directions
To prepare sauce, bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently.
Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes.
Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
For bread pudding, combine bread, chocolate, and white chocolate in large bowl; toss to blend.
Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk.
Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray.
Transfer bread mixture to prepared dish, spreading evenly.
Drizzle with remaining 1/2 cup cream.
Sprinkle with remaining 2 tablespoons sugar.
Bake pudding until edges are golden and custard is set in center, about 1 hour.
Cool pudding slightly.
Drizzle bread pudding with sauce and serve warm.
