Ingredients: |
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
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Directions: |
Directions: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. |