White and Dark Chocolate Bread Pudding with Irish Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 2 cups whipping cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup whole milk
- 2 teaspoons cornstarch
- 2 teaspoons water
- nonstick vegetable oil spray
- Carbohydrate 85 g(28%)
- Cholesterol 232 mg(77%)
- Fat 58 g(89%)
- Fiber 2 g(9%)
- Protein 13 g(26%)
- Saturated Fat 33 g(163%)
- Sodium 362 mg(15%)
- Calories 908
PreparationFor sauce: Bring 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.) For bread pudding: Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes. Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup 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. Drizzle bread pudding with sauce and serve warm.
PreparationFor sauce: Bring 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.) For bread pudding: Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes. Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup 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. Drizzle bread pudding with sauce and serve warm.
