Preheat oven to 350 degrees. Spray a 3-quart rectangular baking dish with nonstick spray; set aside. Arrange challah cubes on a large rimmed baking pan. Bake 12 minutes or until bread is lightly toasted and dry; cool.
Dessert or breakfast? Regardless, everyone will love this ooey-gooey chocolate caramel treat made with Bailey's Irish cream liqueur.
Servings and Ingredients
|Chocolate-Caramel Bread Pudding|
|1 (16-oz.) loaf Hy-Vee Bakery challah bread, cut into 1-inch cubes|
|1 ½ c. Hy-Vee semisweet chocolate baking chips, divided|
|5 Hy-Vee large eggs|
|3 ⅓ c. Wide Awake Coffee Co. vanilla caramel non-dairy coffee creamer|
|Irish Cream Sauce|
|3 Hy-Vee large eggs|
|1 ½ c. Wide Awake Coffee Co. vanilla caramel non-dairy coffee creamer|
|¼ c. Bailey's Irish cream liqueur|
Things To Grab
- 3-quart rectangular baking dish
- Hy-Vee nonstick cooking spray
- Large rimmed baking pan
- 2 large bowls
- Aluminum foil
- Medium saucepan
Transfer 1/3 of bread cubes to prepared baking dish. Sprinkle with 1/2 cup chocolate chips. Repeat layers 2 more times.
Whisk together 5 eggs and 3-1/3 cups vanilla-caramel creamer in a large bowl. pour mixture over bread cubes in baking dish; lightly press down on bread to moisten. Cover with foil; bake 30 minutes. Uncover and lightly press down on bread again. Bake 20 minutes, uncovered, or until a knife inserted near center comes out clean.
Meanwhile, make Irish Cream Sauce: In a large bowl, beat together 3 large eggs; set aside. Bring 1-1/2 cups vanilla-caramel creamer to a boil in a medium saucepan. Slowly whisk in half of creamer into lightly beaten eggs. Transfer egg mixture back to saucepan; cook and whisk over medium-low heat until mixture thickens and reaches 180 degrees. Transfer to a medium bowl and whisk in Irish cream liqueur. Place bowl over an ice bath to cool. Serve bread pudding warm topped with sauce.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 100mg
- Sodium: 200mg
- Total Carbohydrates: 77g
- Protein: 9g