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Lucky guests will feast on Irish Bread Pudding

March 17, 2011

Gooey Bread Pudding: The Irish Way!
by Sandy Coughlin
The Reluctant Entertainer

Because we are an Irish Family (well, my husband is), and we love bread pudding, I want to share with you today an amazing, tantalizing Irish recipe from

My husband and I traveled to Dublin a few years ago. One thing we noticed was that the people were so inviting and hospitable. Seriously, those words fell from our lips every day during our visit. Hospitality stood out like a beautiful bouquet.

It was our first time there, and our first time to meet some of my husband’s family, and we relished the love that we received.

(… in Dublin buying flowers!)

Speaking of love, a few weeks ago we had a couple over for dinner. You can read about it, here, but after delegating “dessert” to my friend, Judy, she brought her killer Chocolate Bread Pudding. She knows how much we love it, and she bakes it with LOVE (I’m convinced).

I think the spoon tells the story.

Judy’s way or the Epicurious way, we love bread pudding! And today it’s all about making it the “Irish” way since St. Patrick’s Day is here!

Irish White and Dark Chocolate Bread Pudding

recipe from


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 sauce:

Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in 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 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°F. 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 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.

Will you be celebrating St. Patrick’s Day this week? What fun, loving, Irish treats will you celebrate with?

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