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California Club Bread Pudding


Utterly fabulous!

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  • For Sauce:
  • 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
  • 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



Step 1

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.


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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