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.
Chef:
Recipe type: Dessert
Cuisine: American
Serves: 6-10
Ingredients
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
Instructions
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.
Plating
  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.
Recipe by The Butter Dish at http://www.thebutterdish.net/2011/12/irish-creamchocolate-bread-pudding/