Irish Bread Pudding

 Irish Bread Pudding

4 cups whipping cream, divided

6 tablespoons Irish liquor

¼ cup sugar

½ teaspoon vanilla extract

2 tablespoons cornstarch

2 tablespoons water

Making the Sauce:

Bring 2 cups whipping cream, liqueur, sugar, and vanilla to boil in a heavy  saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons of water in a 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.


Making the bread pudding:

14 cups french bread with crust cut into ¾ inch cubes

6 ounces milk chocolate

6 ounces white chocolate

4 large eggs

½ cup sugar plus 2 tablespoons

2 teaspoons vanilla extract

½ cup whole milk 

 Preheat the oven to 350°F. Spray a 13x9 inch glass baking dish with nonstick     spray.

Combine bread, chocolate, and white chocolate in a large bowl.

Using an electric mixer, beat the eggs, ½ cup sugar, vanilla extract and milk in a separate 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 for the bread to absorb the cream mixture.

Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup heavy whipping cream. Sprinkle with remaining 2 tablespoons of sugar.

Bake pudding until edges are golden and the custard is set in the center, about 1 hour. Cool pudding slightly.


Warm up the sauce and drizzle the bread pudding with the sauce and serve warm.


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