Ingredients

Sauce

3 cups whipping cream

12 tablespoons Irish cream liqueur

1/4 cup sugar

1/2 teaspoon vanilla extract

3 teaspoons cornstarch

3 teaspoons water

Pudding

12 ounces bread, cubed, Challah or Hawaiian bread

6 ounces bittersweet or semisweet chocolate chips or chopped

6 ounces white chocolate chips or chopped

4 each eggs

1/2 cup & 4 tbl sugar

2 teaspoons vanilla extract

2 cups whipping cream

1/2 cup whole milk

Preparation

  1. For Sauce:

  2. Bring cream, liqueur, sugar and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently.

  3. Mix cornstarch and water in small bowl; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes.

  4. Cool, then cover and refrigerate until cold, about 2 hours.

  5. Can be made 3 days ahead. Keep refrigerated.

  7. For Pudding:

  8. Combine bread cubes, chocolate and white choclate in large bowl; toss to blend.

  9. Using an electric mixer, beat eggs, 1/2 cup plus 2 teaspoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1-1/2 cups cream and milk.

  10. Combine bread and cream mixture; stir. Let stand 2-3 hours. Or cover and refrigerate up to a day.

  11. Preheat oven to 350 degrees F. Spray 13/9/2-inch glass baking dish with nonstick spray. Spread bread mixture evenly in prepared dish.

  12. Drizzle with remain 1/2 cup cream (more if bread appears dry). Sprinkle with 2 tablespoons sugar.

  13. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool slightly.

  14. Serve pudding warm with cold sauce.