White and Dark Chocolate Bread Pudding with Irish Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rose Ann Pescheff of Watertown, Connecticut, writes: My husband and I went to a friend's birthday dinner at Carmen Anthony Steakhouse in nearby Waterbury. The entire meal was good, but the bread pudding was outstanding the perfect finishing touch. Since bread pudding is one of my husband's favorite desserts, I'd like to make it for him at home. The liqueur-flavored sauce turns this rich dessert into something wonderfully decadent. Ingredients:
2 cups whipping cream |
6 tablespoons irish cream liqueur |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
2 teaspoons cornstarch |
2 teaspoons water |
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 |
Directions:
1. 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.)
2. 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.
3. 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.
4. Drizzle bread pudding with sauce and serve warm.
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