Luck of the Irish Bread pudding
- 2 cups heavy whipping cream
- 6 Tbsp Irish cream liqueur
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 2-1/2 tsp cornstarch
- 2-1/2 tsp water
- 10 cups French or Challah bread, cubed with crust
- 6 oz bittersweet chocolate, chopped
- 6 oz white chocolate, chopped
- 4 eggs
- 1/2 cup + 3 Tbsp sugar, divided
- 2 tsp vanilla extract
- 2 cups heavy whipping cream, divided
- 1/2 cup whole milk
- To prepare the sauce, bring the cream, liqueur, sugar, and vanilla to a boil in a heavy-bottomed saucepan over medium-high heat. Stir frequently.
- Blend the cornstarch and water in a small bowl. Whisk the slurry into the cream mixture. Boil until the sauce thickens, stirring occasionally, about 3 minutes. Allow it to cool, then cover and refrigerate for about 2 hours, or until cold.
- To prepare the bread pudding, preheat the oven to 350°F and grease a 2-qt casserole dish.
- Toss the bread and the chocolates together in a medium-size bowl; set aside. In a separate bowl, using a hand mixer, beat the eggs, 1/2 cup plus + 1 Tbsp sugar, and the vanilla until blended. Slowly beat in 1-1/2 cups cream and all of the milk. Add the cream mixture to the bread mixture and stir to combine. Let the mixture stand for about 30 minutes.
- Spread the bread mixture evenly into your prepared casserole dish. Drizzle the mixture with the remaining 1/2 cup of cream and then sprinkle the remaining sugar on top.
- Bake the pudding until the edges are golden and until the custard is set in the center, about 50–55 minutes. Cool the pudding slightly and then drizzle the pudding with sauce before serving.