Chocolate Bread Pudding with Irish Cream Sauce
|Serves:||10 - 12|
|1 lb||french or italian bread (1 loaf), cut into cubes|
|1/4 c||heavy cream, cold|
|1/2 c||kahlua (coffee flavored liqueur)|
|1 c||granulated sugar|
|2 Tbsp||instant coffee powder|
|1 c||light brown sugar, packed|
|1/4 c||cocoa powder (i use dark cocoa powder)|
|1 Tbsp||vanilla extract|
|2 tsp||pure almond extract|
|1 1/2 tsp||cinnamon, ground|
|6 large||eggs, lightly beaten|
|12 oz||semi-sweet mini chocloate chips|
|1 c||pecans, in pieces|
Try Diamond of California Nuts
|IRISH CREAM SAUCE:|
|2 c||heavy cream, cold|
|1/4 c||bailey's irish cream liqueur|
|water, cold (enough to dissolve cornstarch)|
|1 tsp||vanilla extract|
My Queen...Paula Deen!
Kahlua, Bailey's & Chocolate....enough said?
I made this dessert for my family while we were back in IL. My uncle just happened to stop by & afforded him some dessert, of course said yes. He has been ranting & raving about it ever since. He said, if he ever makes it out to NC, I'd have to make it for him. They (Mom's 3 brothers) arrive tonight. Guess what I'm making.....
Heat heavy cream, Irish Cream liqueur & sugar. Heat about 2 minutes. Meanwhile, mix cornstarch with about 1 Tbsp of cold water. Stir into the cream mixture & heat until thickened (about 2 minutes more). Add vanilla.
NOTE: You can make this up to 3 days in advance.