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Irish Cream Bread Pudding




Source of Recipe


Internet


List of Ingredients




6 slices Hearty Potato with Grain bread
3 large eggs
1/4 cup confectioner's sugar
1 1-1/4-ounce packet Irish Creme hot cocoa mix
1/4 cup + 2 tablespoons sugar in the raw
1-1/2 cups half-and-half
1 - 2.8-ounce Icoa White Chocolate bar, chopped fine
1/2 - 2.8 ounce Mijao 61% Dark Chocolate bar, chopped fine
1 pint Ben & Jerry’s Dublin Mudslide ice cream
1 pint Haagen-Dazs Bailey’s Irish Cream ice cream



Recipe



Place bread onto a rack, and let dry for at least 8 hours until very stiff.
In a large bowl, combine eggs, confectioners’ sugar, cocoa mix and 1/4 cup sugar in the raw.
Slowly pour in half-and-half, while whisking constantly.
Break bread into roughly 1” pieces, and stir into custard mixture, covering bread thoroughly. Let bread soak for 15 minutes, pressing down on it occasionally.
Preheat oven to 375F. Grease an 8”x8” glass baking pan.
Stir chopped chocolates into bread mixture, and pour everything into the prepared baking dish.
Sprinkle remaining 2 tablespoons sugar in the raw over the top, and bake for 50 minutes, until a knife inserted in the center comes out nearly clean. Let pudding rest for 30 minutes.
Cut pudding into 9 squares, and place onto dessert plates. Serve with a small scoop of each ice cream, and enjoy!
Serves 9.