Irish Bread Pudding
This Irish Bread Pudding is so easy to make with French bread, and white and dark chocolate. Serve with a wawrm cream sauce drizzled on top!
Ingredients
For the sauce:
- 4 cups heavy whipping cream, divided
- 6 Tbsp Irish cream liqueur
- ¼ cup sugar
- ½ tsp vanilla extract
- 2 tsp cornstarch
- 2 tsp water
For the bread pudding:
- 14 cups French bread with crust, cut into ¾" cubes, about 12 ounces
- 6 ounces bittersweet chocolate, chopped
- 6 ounces imported white chocolate, chopped
- 4 eggs, large
- ½ cup sugar, + 2 Tbps sugar
- 2 tsp vanilla extract
- ½ cup whole milk
- Nonstick vegetable oil spray
Instructions
Make the sauce:
- Bring 2 cups whipping 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.)
Make the bread pudding:
- Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray.
- Combine bread, chocolate, and white chocolate in large bowl; toss to blend.
- Using electric mixer, beat eggs, ½ cup sugar, vanilla, and milk in another large bowl to blend.
- Gradually beat in 1 ½ cups heavy whipping cream. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
- Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup heavy whipping 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.
- Warm up the sauce and drizzle the bread pudding with the sauce and serve warm.
Notes
Reposted from March 2018.