Irish Chocolate Bread Pudding With Sauce |
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Prep Time: 120 Minutes Cook Time: 1 Minutes |
Ready In: 121 Minutes Servings: 8 |
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All I am going to say is: there is a God and HE is iris. Gourmet Magazine recipe Ingredients:
2 cups whipping cream |
6 tablespoons irish cream |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
2 teaspoons cornstarch |
2 teaspoons water |
14 cups french bread cubes (about 12 ounces) |
6 ounces chocolate, chopped, bittersweet, semisweet |
6 ounces imported white chocolate, chopped |
4 large eggs |
1/2 cup sugar, plus |
4 tablespoons sugar |
2 teaspoons vanilla extract |
2 cups whipping cream |
1/2 cup whole milk |
nonstick vegetable oil cooking spray |
Directions:
1. For sauce:.
2. 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.).
3. For bread pudding:.
4. 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.
5. Preheat oven to 350°F Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly.
6. 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.
7. Drizzle bread pudding with sauce and serve warm.
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