White and Dark Chocolate Bread Pudding with Irish Cream Sauce
  • Servings: 8
  • 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
  1. To prepare sauce, bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently.
  2. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes.
  3. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
  4. For bread pudding, combine bread, chocolate, and white chocolate in large bowl; toss to blend.
  5. 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.
  6. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
  7. Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray.
  8. Transfer bread mixture to prepared dish, spreading evenly.
  9. Drizzle with remaining 1/2 cup cream.
  10. Sprinkle with remaining 2 tablespoons sugar.
  11. Bake pudding until edges are golden and custard is set in center, about 1 hour.
  12. Cool pudding slightly.
  13. Drizzle bread pudding with sauce and serve warm.
The liqueur-flavored sauce turns this rich dessert into something wonderfully decadent.