| |
| |
| Sauce |
|
| 2 cups |
|
heavy whipping cream |
|
| 6 tbs |
|
Irish Cream Liqueur |
|
| 1/4 cups |
|
sugar |
|
| 1/2 tsp |
|
vanilla extract |
|
| 2 tsp |
|
cornstarch |
|
| 2 tsp |
|
water |
|
| Bread Pudding |
|
| 10 cups |
|
French bread, cubed with crust |
|
| 6 oz |
|
bittersweet chocolate, chopped |
|
| 6 oz |
|
white chocolate, chopped |
|
| 4 |
|
eggs |
|
| 1/2 cups |
|
sugar |
|
| 4 tbs |
|
sugar |
|
| 2 tsp |
|
vanilla extract |
|
| 2 cups |
|
heavy whipping cream |
|
| 1/2 cups |
|
whole milk |
|
|
|
| |
| Sauce |
| 1 |
Bring cream, liqueur, sugar, and vanilla to boil in heavy saucepan over medium-high heat, stirring frequently. |
| 2 |
Mix cornstarch and 2 tsp water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring occassionally, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. |
| Bread Pudding |
| 1 |
Combine bread, and chopped chocolates in a bowl. Toss to blend. |
| 2 |
Using an electric mixer, beat eggs, 1/2 cup sugar plus 1 tbs sugar, and vanilla to blend. Gradually beat in 1 1/2 cups cream and the milk. |
| 3 |
Add the cream mixture to bread mixture; stir to combine. Let stand for 30 minutes. |
| 4 |
Preheat oven to 350°. Spray 3 quart casserole dish. Transfer bread mixture to dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tbs sugar. Bake pudding until edges are golden and custard is set in center, about 50 - 55 minutes. Cool pudding slightly. |
| 5 |
Drizzle pudding with sauce and serve. |
|
| |
| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
810.29 |
|
| Calories From Fat (42%) |
|
342.20 |
|
| |
|
% Daily Value |
| Total Fat 39.86g |
|
61% |
|
| Saturated Fat 22.71g |
|
114% |
|
| Cholesterol 206.31mg |
|
69% |
|
| Sodium 444.01mg |
|
19% |
|
| Potassium 337.58mg |
|
10% |
|
| Carbohydrates 95.51g |
|
32% |
|
| Dietary Fiber 1.85g |
|
7% |
|
| Sugar 0.00g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 93.65g |
|
|
|
| Protein 12.55g |
|
25% |
|
|
|
| |
| Cooking Tips |
| This would also be good prepared in 2 loaf pans. When ready to serve, remove from loaf pan and serve on plate, sliced, with the sauce on the side. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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