Ingredients
- 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
Details
Preparation
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.
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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