California Club Bread Pudding

Utterly fabulous!
California Club Bread Pudding
California Club Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 14

    C 3/4 inch cubes of French bread with crust (12 oz)

  • 10

    oz semisweet chocolate ships

  • 4

    large eggs

  • 1/2

    C plus 4 T sugar

  • 2

    t vanilla extract

  • 2

    C whipping cream

  • 1/2

    C whole milk

  • Pam

  • For Sauce:

  • 2

    C whipping cream

  • 6

    T Bailey's Irish Cream

  • 1/4

    C sugar

  • 1/2

    t vanilla extract

  • 2

    t cornstarch

  • 2

    t water

Directions

Combine bread and chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 C plus 2 T sugar and vanilla in another large bowl to blend. Gradually beat in 1 1//2 C cream and milk. Add cream mixture to bread mixture; stir to combine . Let stand 30 minutes of cover and refrigerate over night. Preheat oven to 350 degrees and spray Pam on 13 x 9 x 2 inch baking dish. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 C cream. Sprinkle with remaining 2 T of sugar. Bake pudding until edges are golden and custard is set in center, about one hour. Cool pudding slightly. Drizzle bread pudding with sauce and serve warm. FOR SAUCE: Bring cream, Bailey's , sugar and vanilla to boil in heavy medium sauce pan over medium high heat, stirring frequently. Mix cornstarch and 2 t water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about three minutes. Cool, then cover and refrigerate until cold, about 2 hours. Can be made three days ahead. Keep refrigerated.

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