This Luck of the Irish Bread Pudding is a fan favorite!
Luck of the Irish Bread Pudding
Cook Time:
50 minutes
Total Time:
50 minutes
This Luck of the Irish Bread Pudding is a fan favorite!
Ingredients
Sauce
- 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
Bread Pudding
- 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
Instructions
- 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° 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.
