Best White And Dark Chocolate Bread Pudding With Irish Cream Sauce Recipes

White Chocolate Bread Pudding with Whisky Sauce Recipe - (5/5) image

Provided by LLRedd

Number Of Ingredients 7

1 ½ cups whipping cream 1 cup sugar
¾ cup Irish whisky 6 eggs
9 T. sugar 2 large egg yolks
½ vanilla bean, split lengthwise 1 tsp. vanilla extract
3 T. cold water 8oz, day-old French bread (11 cups)
¾ tsp. cornstarch 1 cup semi-sweet chocolate chips
2 cups whole milk 3 oz. white chocolate chips

Steps:

For the sauce: Combine cream, whisky, and sugar in a heavy small saucepan. Scrape in seeds from the vanilla bean; add bean. Bring to a simmer over high heat, stirring constantly. Reduce heat to medium low. Mix 3 tablespoons of cold water and cornstarch in a bowl until smooth. Add to cream mixture; simmer until the sauce thickens slightly and leaves a path when the finger is drawn across the back of the spoon, stirring frequently, about 10 minutes. Strain the sauce into a small bowl. Cover and refrigerate until chilled, about 1 hour. Keep chilled. For pudding, preheat the oven to 400. Whisk milk, sugar, eggs, yolks and vanilla in a large bowl until well blended. Mix in bread. Let stand for 20 minutes. Stir both chocolates into the bread mixture. Transfer to an 8inch square baking dish. Place baking dish in a large baking pan. Add enough hot water to pan to come 1 inch up the sides of the baking dish. Bake pudding until set, 1 hour. Remove dish from the water. Cool pudding slightly and serve warm with the chilled sauce.

Bailey's Irish Cream Bread Pudding image

Provided by Irmgard

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

4 1/2 slices French bread, thick, cut into 1 inch cubes (or substitute Irish soda bread Irish Soda Bread)
2 tablespoons butter
1 teaspoon vanilla extract
1 cup milk, scalded
1 pinch ground nutmeg
4 eggs, beaten
1 tablespoon dark brown sugar
1/2 cup white sugar
1/2 cup raisins
1 cup Baileys Irish Cream

Steps:

Preheat oven to 300 degrees.
Butter one 2-quart casserole dish.
Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.
Place bread cubes in the 2-quart casserole dish.
Beat together the eggs, sugar, and vanilla.
Slowly add the scalded milk and Bailey's Irish Cream.
Pour over the bread.
If desired, sprinkle with brown sugar, nutmeg, and raisins.
Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
Server either hot or chilled.
When You take the pudding out of the oven, if the pudding seems to be dry, you can sprinkle some Bailey's over the top to help make it moist.

Nutrition Facts : Calories 493.4, Fat 15.9, SaturatedFat 8.7, Cholesterol 163.9, Sodium 387.6, Carbohydrate 66.5, Fiber 1.6, Sugar 35.7, Protein 12.7

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.