Ingredients
- Ingredients:
- Sauce:
- 2 cups heavy whipping cream
- 6 Tbsp Irish Cream liqueur
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 2 tsp corn starch
- 2 tsp water
- Bread Pudding:
- 10 cups French bread, cubed with crust
- 6 oz bittersweet chocolate, chopped
- 6 oz white chocolate, chopped
- 4 eggs
- 1/2 cup + 4 Tbsp sugar, divided
- 4 Tbsp vanilla extract
- 2 cups heavy whipping cream, divided
- 1/2 cup whole milk
Preparation
Step 1
To make the sauce, bring the cream, liqueur, sugar, and vanilla to a boil in a heavy saucepan over medium-high heat, stirring frequently.
Mix the cornstarch and 2 tsp water in a small bowl to blend; whisk into the cream mixture. Boil until the sauce thickens, stirring occasionally, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours.
To make the bread pudding, preheat the oven to 350°F. Spray a 2-quart casserole dish with cooking spray.
Combine the bread and chopped chocolates in a large bowl. Toss to blend.
Using an electric mixer, beat the eggs, 1/2 cup + 2 Tbsp sugar, and vanilla. Gradually beat in 1-1/2 cups of the cream and all of the milk.
Add the liquid mixture to the bread mixture and stir to combine. Let it stand for 30 minutes.
Transfer the pudding to the prepared casserole dish and spread evenly. Drizzle with the remaining 1/2 cup cream and 2 Tbsp sugar. Bake until the pudding edges are golden and the center is set, about 50–55 minutes.
Cool the pudding slightly before serving with the refrigerated sauce