You probably have one of these in your group of friends: the chocoholic, known for a deep love of and attraction to all things chocolate. Desserts always evolve from the cocoa bean when the chocoholic is present. So in order to test this recipe for White and Dark Chocolate Bread Pudding with Irish Cream Sauce, I invited the chocoholic in my life-and his wife-to dinner. It was an ordinary Sunday evening until I served the dessert. One look at his face and I knew I had my recipe. So the chocolate in this recipe is for my own friend and all the other chocoholics out there. The cream sauce is for all of my Irish-eyed readers and anyone else looking for a sweet way to celebrate St. Patrick’s Day.
White and Dark Chocolate Bread Pudding with Irish Cream Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray
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:
- Preheat oven to 350 degrees.
- 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.
- 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.
Makes 8 servings.
Nancy Lynch is a self-taught cook from a family of foodies. E-mail your questions, comments or recipe requests to firstname.lastname@example.org.
|Madison Magazine - March 2007|