Irish Chocolate Bread Pudding With Sauce

Submitted by tornadoes three

"All I am going to say is: there is a God and HE is iris. Gourmet Magazine recipe"

 

• Ready In: 3hrs 30mins
• Ingredients: 16
• Serves: 8

ingredients

• 2 cups whipping cream
• 6 tablespoons irish cream
• 1⁄4 cup sugar
• 1⁄2 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 2 teaspoons water

• Bread pudding

• 14 cups French bread cubes (about 12 ounces)
• 6 ounces chocolate, chopped, bittersweet, semisweet
• 6 ounces imported white chocolate, chopped
• 4 large eggs
• 1⁄2 cup sugar, plus
• 4 tablespoons sugar
• 2 teaspoons vanilla extract
• 2 cups whipping cream
• 1⁄2 cup whole milk
• nonstick vegetable oil cooking spray

directions

1. For sauce:

2. 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.).

3. For bread pudding:

4. 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.
5. Preheat oven to 350°F Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly.
6. 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.
7. Drizzle bread pudding with sauce and serve warm.