Best Chocolate Irish Cream Pudding Recipes

White and Dark Chocolate Bread Pudding with Irish Cream Sauce image

Yield Makes 8 servings

Number Of Ingredients 17

Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
Bread pudding
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray

Steps:

For sauce:
Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
For bread pudding:
Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
Drizzle bread pudding with sauce and serve warm.

Chocolate Irish Cream Pudding image

Provided by Jennifer Bass

Categories Puddings

Time 10m

Number Of Ingredients 5

1 3.9 oz. pkg. jello-o instant chocolate pudding
1 1/2 c cold milk
1/2 c bailey's irish cream
2 Tbsp frozen whipped topping, thawed
additional whipped topping, optional, for garnish

Steps:

1. In medium sized mixing bowl, combine the pudding mix with the milk and Bailey's Irish Cream. Using a wire whisk, beat the pudding mix for 2 minutes. Stir in two tablespoons of whipped topping and beat until well incorporated. Pudding will be soft set in about 5 minutes. Garnish with additional whipped topping if desired.

Chocolate Bread Pudding with Irish Cream Sauce image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Breads

Number Of Ingredients 22

BREAD PUDDING:
1 pound(s) french or italian bread (1 loaf), cut into cubes
3 cup(s) milk
1/4 cup(s) heavy cream, cold
1/2 cup(s) kahlua (coffee flavored liqueur)
1 cup(s) granulated sugar
2 tablespoon(s) instant coffee powder
1 cup(s) light brown sugar, packed
1/4 cup(s) cocoa powder (i use dark cocoa powder)
1 tablespoon(s) vanilla extract
2 teaspoon(s) pure almond extract
1 1/2 teaspoon(s) cinnamon, ground
6 large eggs, lightly beaten
12 ounce(s) semi-sweet mini chocloate chips
1 cup(s) pecans, in pieces
IRISH CREAM SAUCE:
2 cup(s) heavy cream, cold
1/4 cup(s) bailey's irish cream liqueur
1/4 cup(s) sugar
3 tablespoon(s) cornstarch
- water, cold (enough to dissolve cornstarch)
1 teaspoon(s) vanilla extract

Steps:

Preheat oven to 325 degrees F.
Lightly grease 13 x 9" baking dish. Place the bread in the baking dish.
In a extra large bowl, whisk together the milk, cream, kahlua.
In a medium bowl, combine the both sugars, cocoa powder & instant coffee & mix well. Add this to the milk mixture & whisk to combine.
In the same bowl as sugars/cocoa powder was in (it's ok if there is cocoa residual - it goes together anyway), beat the eggs. Add both extracts, cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture & mix well.
Pour the mixture evenly over the bread cubes; let stand, pressing bread down occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
Sprinkle chocolate chips & pecans evenly over bread pudding.
Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
IRISH CREAM SAUCE: Heat heavy cream, Irish Cream liqueur & sugar. Heat about 2 minutes. Meanwhile, mix cornstarch with about 1 Tbsp of cold water. Stir into the cream mixture & heat until thickened (about 2 minutes more). Add vanilla. NOTE: You can make this up to 3 days in advance.
Serve the pudding warm or cold with the irish cream sauce.