Chocolate Bread Pudding with Irish Whiskey Caramel Cream Sauce
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To make the custard...
- 1 lb Italian bread, cut into cubes
- 5 eggs
- 2 cups half-n-half
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 Tbsp cocoa powder
- 1 tsp instant coffee (or espresso)
- 1 cup semi-sweet chocolate chips
To make the Irish Whiskey Caramel Cream...
- 1 stick unsalted butter
- 1 cup brown sugar
- 1 cup Bailey's Irish Creme
- 1 cup Irish Whiskey
- 1/2 cup whipped cream
Prepare Custard
Cut bread into cubes and allow to sit out to stale slightly. OR place in oven on 250 degrees for approx 15 minutes.
Combine eggs, cream, sugars, vanilla, cocoa and instant coffee. Use a whisk to combine.
Sprinkle chocolate chips throughout bread cubes.
Pour custard on top of bread cubes with chocolate chips.
Allow to soak for at least 30 minutes for before baking. Ensure all bread pieces have liquid.
After bread has soaked. Bake on 350 degrees for 35 - 45 minutes until knife comes out clean.
Irish Whiskey Cream Caramel
Melt butter over medium heat. Stir in brown sugar.
Once butter and brown sugar are combined, slowly add Irish Creme. Combine well. Slowly add Irish whiskey. Combine well.
Bring do a steady boil for approx 10 - 15 minutes. Allows the alcohol to cook out and the liquid to reduce.
Once complete, stir in whipped cream.
When bread pudding comes out of oven, pour hot caramel sauce over pudding so pudding can absorb sauce.