1 1/2 c Whipping cream
3/4 c Irish Whiskey
9 tb Sugar
1/2 Vanilla bean; split
-lengthwise
2 tb Cold water
3/4 ts Cornstarch
BREAD PUDDING
2 c Milk; (do not use low-fat
; or nonfat)
1 c Sugar
6 lg Eggs
2 lg Eggs
1 ts Vanilla extract
8 oz Day-old French bread; cut
-into 1″
(about 11 cups)
1 c Semisweet chocolate chips
3 oz White chocolate; cut into
-1/2″
For Sauce: Combine cream, whiskey and sugar in heavy small saucepan. Scrape
in seeds from vanilla bea; add bean. Bring to simmer over high heat,
stirring constantly. Reduce heat to medium-low. Mix 2 tablespoons water and
cornstarch in bowl until smooth. Add to cream mixture; simmer until smooth.
Add to cream mixture; simmer until sauce thickens slightly and leaves path
when finger is drawn across back of spoon, stirring frequently, about 10
minutes. Strain sauce into small bowl. Cover and refrigerate until well
chilled, about 1 hour. For Bread Pudding: Preheat oven to 400 degrees.
Whisk milk, sugar, eggs, yolks and vanilla in large bowl until well
blended. Mix in bread. Let stand 20 minutes. Stir both chocolates into
bread mixture. Transfer to 8-inch square glass baking dish. Place baking
dish in large baking pan. Add enough hot waer to pan to come 1 inch up
sides of baking dish. Bake until pudding is set, about 1 hour. Remove
baking dish from water. Cool pudding slightly and sere warm with chilled
sauce.
Yields
12 servings