BREAD PUDDING - WHITE & DARK CHOCOLATE WITH IRISH CREME SAUCE

BREAD PUDDING - WHITE & DARK CHOCOLATE WITH IRISH CREME SAUCE image

Categories Dessert

Number Of Ingredients 16

Sauce
3 cups whipping cream
12 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
3 teaspoons cornstarch
3 teaspoons water
Pudding
12 ounces bread, cubed, Challah or Hawaiian bread
6 ounces bittersweet or semisweet chocolate chips or chopped
6 ounces white chocolate chips or chopped
4 each eggs
1/2 cup & 4 tbl sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk

Steps:

1. For Sauce: 2. Bring cream, liqueur, sugar and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. 3. Mix cornstarch and water in small bowl; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. 4. Cool, then cover and refrigerate until cold, about 2 hours. 5. Can be made 3 days ahead. Keep refrigerated. 6. 7. For Pudding: 8. Combine bread cubes, chocolate and white choclate in large bowl; toss to blend. 9. Using an electric mixer, beat eggs, 1/2 cup plus 2 teaspoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1-1/2 cups cream and milk. 10. Combine bread and cream mixture; stir. Let stand 2-3 hours. Or cover and refrigerate up to a day. 11. Preheat oven to 350 degrees F. Spray 13/9/2-inch glass baking dish with nonstick spray. Spread bread mixture evenly in prepared dish. 12. Drizzle with remain 1/2 cup cream (more if bread appears dry). Sprinkle with 2 tablespoons sugar. 13. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool slightly. 14. Serve pudding warm with cold sauce.