White and Dark Chocolate Bread Pudding with Irish C

Name: White and Dark Chocolate Bread Pudding with Irish Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whipping cream; 6 tablespoons Irish cream liqueur; 1/4 cup sugar; 1/2 teaspoon vanilla extract; 2 teaspoons cornstarch; 2 teaspoons water; ¼ cups 3/4-inch cubes French bread with crust (about 12 ounces); 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 6 ounces imported 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

Servings: persons

2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
¼ cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported 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

1
Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently.
2
Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture.
3
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.
6
Keep refrigerated.)
7
Combine bread, chocolate, and white chocolate in large bowl; toss to blend.
8
Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend.
9
Gradually beat in 1 1/2 cups cream and milk.
10
Add cream mixture to bread mixture; stir to combine.
11
Let stand 30 minutes.
12
Preheat oven to 350F.
13
Spray 13x9x2-inch glass baking dish with nonstick spray.
14
Transfer bread mixture to prepared dish, spreading evenly.
15
Drizzle with remaining 1/2 cup cream.
16
Sprinkle with remaining 2 tablespoons sugar.
17
Bake pudding until edges are golden and custard is set in center, about 1 hour.
18
Cool pudding slightly.
19
Drizzle bread pudding with sauce and serve warm.

1688

kcal

Calories

131

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups whipping cream, 6 tablespoons Irish cream liqueur, 1/4 cup sugar, 1/2 teaspoon vanilla extract, and more.

Yes, White and Dark Chocolate Bread Pudding with Irish Cream Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White and Dark Chocolate Bread Pudding with Irish Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions