Double Chocolate Irish Cream Bread Pudding

It’s Christmas Eve and I hope you’re having a wonderful day. Did you get all your shopping done? Better hurry, but then you don’t need me telling you, you’re running out of time.

On the agenda in the House of Conklin today, finish packing is top of the list. We’re heading out for one of, if not our last, long nine days stints at Disney World. The House of Mouse is such a great way to spend the holiday when you’re not entertaining, which I am not. I figure the perfect holiday is one where other people do the cooking, the cleaning and the entertaining and all I have to do is eat and play and nobody does all three quite as well as Disney. So off we go.


Are you in the kitchen today? Watch’a making? I bet lots of desserts for tomorrow. Do you stick to traditional desserts?

I like to stray from traditional, it’s so much more fun and keeps people surprised. Like this one. Just when everyone is expecting pie you present a plate of warm bread pudding baked with white and dark chocolate chips and drizzled with Irish cream flavored white and dark chocolate syrups.

To die for.

The idea came from a restaurant I ate at on a visit to Connecticut. It’s called Carmen Anthony’s and they served a version of this that changed my life. It’s was incredible!!!! The only problem, they don’t publish their recipe? Would you if you had a secret weapon like this? has tried to duplicate this recipe but it’s not really close and theirs only had one sauce, the restaurant version has two.

So I’ve fiddled with the recipe and this is as about as close as I can get. It has been about 7 years since I’ve had it but this is truly divine and it’s my offering to you this holiday.

I have to get showered and packing and well, I’m off. Be blessed and I’m so thankful for each and every one of you who inspire me, keep me dreaming and because you have chosen to make The Butter Dish a part of your day.

Peace, Love and Enjoy!


(click “read more” for recipe)

Double Chocolate Irish Cream Bread Pudding
Prep time
Cook time
Total time
Two chocolates, two sauces & one Irish cream liqueur baked and poured over sweet bread. As close to "Carmen Anthony's" in Connecticut and you can get.
Recipe type: Dessert
Cuisine: American
Serves: 6-10
Bread Pudding
  • 10 cups French bread, challah bread or brioche bread, cut into 1 inch cubes.
  • ¾ cup Dark chocolate chips or pieces. (I used Ghirardelli 60% cacao chocolate chips)
  • ¾ cup White chocolate (use a good quality baking or no less than Ghirardelli white chips)
  • 4 eggs
  • ½ cup Sugar
  • 2 teaspoons Vanilla extract
  • 2 cups Heavy whipping cream
  • ½ cup Whole milk
  • ¼ cup Irish Cream liqueur
White Chocolate Sauce
  • 1½ cups Heavy whipping cream
  • ¼ cup Irish Cream liqueur
  • ½ cup White chocolate chips or chopped pieces
  • ¼ cup Sugar
  • ¼ teaspoon Almond extract
  • 2 teaspoons Cornstarch
Dark Chocolate Sauce
  • 1½ cups Heavy Whipping Cream
  • ½ cups Dark chocolate chips or chopped pieces
  • ¼ cup Sugar
  • ¼ teaspoon Almond extract
  • ¼ cup Corn syrup
  • 2 teaspoons Cornstarch
Bread Pudding
  1. In a medium bowl, beat eggs, sugar and vanilla until well blended.
  2. Slowly add 1 cup or the cream, Irish liqueur and all of them milk and mix well.
  3. In a large bowl combine the bread and both chocolates.
  4. Pour cream over bread and chocolate and gently stir to mix well.
  5. If using soft bread, let stand for 30 minutes. If bread it slightly stale and firm allow to stand several hours or overnight.
  6. Be sure all of the bread is thoroughly saturated.
  7. Preheat oven to 350*F.
  8. Butter a large casserole dish or a 13x9 baking pan and pour the bread and cream mixture evenly into pan. Drizzle the remaining cream over the top.
  9. Cover and bake about 45 minutes to 1 hour until pudding is set. Remove lid or foil during the last 15 minutes of baking to allow the top of the pudding to turn golden brown.
  10. Cool lightly for 10 minutes.
  11. (Note) adjust time if cooking in ramekins - about 30 minutes.
White Chocolate Sauce
  1. In a medium sauce pan, bring cream, sugar & almond extract to a gentle boil over medium heat, stirring constantly.
  2. Add white chocolate and mix on low heat until completely melted.
  3. In a small bowl, mix the liqueur and cornstarch together and add to sauce.
  4. Heat sauce on medium until it thickens slightly, stirring constantly.
  5. Set aside
Dark Chocolate Sauce
  1. Repeat instructions for White chocolate sauce above.
  1. Serve the bread pudding in the center of a dessert plate.
  2. Pour a small ladle of both chocolate sauces over the top & serve warm.




  • Number 1 Fan

    I want to test my comment too!

  • Tara Conklin

    test comment

    • ButterLover

      gonna reply here too!

  • lena@irish number plates


    It’s the best! I would love to try this out and thank you for sharing the recipe. I hope I could just find the time to make and taste one of my own after getting so busy with my Irish number plate.

    • Tara

      Glad you stopped by Lena. So looking forward to the new posts on your blog. I hope to see some great Irish recipes soon. In fact have a couple I’ll be posting this week. Welcome to The Dish Lena!

  • tiffany elkins

    oh my, yuummmmy
    I am a new follower.

    • Tara

      Welcome Tiffany!!! So glad you found the dish! I’ll have more posts coming soon.

  • thelittleloaf

    You took the words right out of my mouth – this looks to die for! White and dark chocolate sauce AND irish cream liqueur? Wow. Please send me some!

  • Alexis @ There She Goes

    wow. this looks DECADENT! Happy Holidays!

  • Eftychia

    Happy Christmas!! Thank you for sharing all these delicious recipes with us! Thank you for visiting my blog and for all your nice comments!

  • Becca

    Mmm, this looks delicious and comforting. I’ve never had bread pudding, but all the recipes I see make me want to make them all.

    Merry Christmas, and have a woderful time being catered to in the world of Disney :)