White and Dark Chocolate Bread Pudding with Irish Cream Sauce

Desserts | Food & Food Pairing | Irish Cream

Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
Bread pudding 14 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

For the sauce: Bring cremedium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in a small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. keep refrigerated.) For bread pudding: Combine bread, chocolate, and white chocolate in a large bowl; toss to blend. Using Electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes. Preheat oven to 350 degrees. Spray 13x9x2-inch glass baking dish with nonstick spray. transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. sprinkle with the remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly. Drizzle bread pudding with sauce and serve warm.