White and Dark Chocolate Bread Pudding with Irish Cream Sauce
2 cups    heavy whipping cream  
6 tbs    Irish Cream Liqueur  
1/4 cups    sugar  
1/2 tsp    vanilla extract  
2 tsp    cornstarch  
2 tsp    water  
Bread Pudding  
10 cups    French bread, cubed with crust  
6 oz    bittersweet chocolate, chopped  
6 oz    white chocolate, chopped  
4   eggs  
1/2 cups    sugar  
4 tbs    sugar  
2 tsp    vanilla extract  
2 cups    heavy whipping cream  
1/2 cups    whole milk  
1 Bring cream, liqueur, sugar, and vanilla to boil in heavy saucepan over medium-high heat, stirring frequently.
2 Mix cornstarch and 2 tsp water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring occassionally, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours.
Bread Pudding
1 Combine bread, and chopped chocolates in a bowl. Toss to blend.
2 Using an electric mixer, beat eggs, 1/2 cup sugar plus 1 tbs sugar, and vanilla to blend. Gradually beat in 1 1/2 cups cream and the milk.
3 Add the cream mixture to bread mixture; stir to combine. Let stand for 30 minutes.
4 Preheat oven to 350. Spray 3 quart casserole dish. Transfer bread mixture to dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tbs sugar. Bake pudding until edges are golden and custard is set in center, about 50 - 55 minutes. Cool pudding slightly.
5 Drizzle pudding with sauce and serve.
Servings: 8
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   810.29  
Calories From Fat (42%)   342.20  
    % Daily Value
Total Fat 39.86g   61%  
Saturated Fat 22.71g   114%  
Cholesterol 206.31mg   69%  
Sodium 444.01mg   19%  
Potassium 337.58mg   10%  
Carbohydrates 95.51g   32%  
Dietary Fiber 1.85g   7%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 93.65g      
Protein 12.55g   25%  
 Cooking Tips
This would also be good prepared in 2 loaf pans. When ready to serve, remove from loaf pan and serve on plate, sliced, with the sauce on the side.
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.