Ingredients

Sauce:
2 cups whipping cream
6 T Irish cream liqueur
1/4 cup sugar
1/2 tsp. vanilla extract
2 tsp. cornstarch
2 tsp. water

Bread Pudding:
14 cups 3/4" cubes French bread with crust (about 12 oz.)
6 oz. semisweet chocolate, chopped
4 large eggs
1/2 cup, plus 4 T sugar
2 tsp. vanilla extract
2 cups whipping cream
1/2 cup whole milk

Nonstick vegetable oil spray

Directions

For sauce:
Bring cream, liqueur, sugar and vanilla to a boil in heavy medium saucepan over medium-high heat, stirring often. Mix cornstarch and 2 tsp. water in small bowl to blend, and whisk into cream mixture. Boil until sauce thickens, stirring constantly for about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead).

For Bread Pudding:
Combine bread, chocolate and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 T 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" glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 T 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.

Makes 8 servings.

Recipe Courtesy: Master Pastry Chef Thierry Phelipot
Thierry's European Bakery