More Great Recipes: Dessert | Pudding

White and Dark Chocolate Bread Pudding with Irish Cream Sauce


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Member since 2006

Serves 8 | Prep Time | Cook Time

Ingredients

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


To prepare 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.


Pairs Well With


Notes

The liqueur-flavored sauce turns this rich dessert into something wonderfully decadent.

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