Luck of the Irish Bread Pudding

By Dorjon

Ingredients

• Sauce:
• 2 cups heavy whipping cream
• 6 Tbsp Irish cream liqueur
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 2 tsp cornstarch
• 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 + 3 Tbsp sugar
• 2 tsp vanilla extract
• 2 cups heavy whipping cream
• 1/2 cup whole milk

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Sauce:
Bring cream, liqueur, sugar, and vanilla to boil in heavy saucepan over medium-high heat, stirring frequently.

Mix cornstarch and water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens�stirring occasionally-about 3 minutes. Cool, then cover and refrigerate until cold-about 2 hours.

Bread Pudding:

Combine bread and chopped chocolates in a bowl. Toss to blend.

Using an electric mixer, beat eggs, 1/2 cup plus 1 Tbsp sugar, and vanilla until blended. Gradually beat in 1-1/2 cups cream and the milk. Add the cream mixture to bread mixture and stir to combine. Let stand for 30 minutes.

Preheat oven to 350°F and spray 2-qt casserole dish.

Transfer bread mixture to dish, spreading evenly. Drizzle with remaining 1/2-cup cream and sprinkle with remaining sugar.

Bake pudding until edges are golden and custard is set in center, about 50-55 minutes. Cool pudding slightly. Drizzle pudding with sauce and serve.