Are you ready?
White & Dark Chocolate Bread Pudding with Irish Cream Sauce
Bring the cream, liqueur, sugar, and vanilla to a boil in a heavy, medium saucepan over medium-high heat (stirring frequently). Blend the cornstarch and water, and whisk into the cream mixture. Return to boiling until the mixture thickens; cool and cover. You can make the sauce a couple of days in advance.
Bread Pudding You’ll be smiling, too!
12 ozs (about 14 C) French or Italian bread cut into cubes
6 ozs chopped bittersweet chocolate
6 ozs chopped white chocolate
5 large eggs
1/2 C plus 4 T sugar
2 t quality vanilla extract
2 C heavy whipping cream
1/2 C milk
To blend, toss both chocolates with bread cubes and set aside. Use an electric mixer to beat the eggs, 1/2 cup plus 2 tablespoons of the sugar, and the vanilla until blended. Gradually beat in 1-1/2 cups of the cream and all the milk. Add this mixture to the bread, stir, and let stand for 30 minutes.
Preheat the oven to 350 degrees. Spray a 13x9x2 glass baking dish with non-stick spray; transfer the bread mixture to the dish and spread it evenly. Drizzle with the remaining cream and sugar. Bake for about 1 hour, or until the custard is set in the middle. Cool slightly, and top with the Irish cream sauce before digging your spoon straight into the pan serving. Makes about 8 servings. (Yeah, right. You’d share this with seven other people, wouldn’t you? I think not.)
Add a pot of our famous Santa’s White Christmas coffee blend, and it’s the perfect dessert for Christmas eve – guaranteed to bring on a long winter’s nap!
Now, I can’t promise that the recipes Chef Aaron is allowing me to post are going to be on the menu at the restaurant, but I’m willing to start a campaign to make sure this one is included. Who’s with me?!
It’s almost Monday!
~Janet @ The Christmas Place
P.S. I am working on pictures of the new Cardinal Tree – stay tuned next week – it is breathtaking!