Chocolate-Caramel Bread Pudding with Irish Cream Sauce

Recipe

Dessert
Chocolate-Caramel Bread Pudding with Irish Cream Sauce

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4.63 out of 5 stars
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8 ratings

Recipe Data

16
Servings
30min
Prep
1hr35min
Total

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    Description

    Dessert or breakfast? Regardless, everyone will love this ooey-gooey chocolate caramel treat made with Bailey's Irish cream liqueur.

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    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
    • Knife
    • Medium saucepan
    • Whisk
    • Thermometer

    Directions

    1. 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. 

    2. Transfer 1/3 of bread cubes to prepared baking dish. Sprinkle with 1/2 cup chocolate chips. Repeat layers 2 more times.

    3. 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.

    4. 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.

    Nutrition facts

    Servings

    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 100mg
    • Sodium: 200mg
    • Total Carbohydrates: 77g
    • Protein: 9g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 4%
    0%
    Vitamin D 6%
    0%
    Potassium 6%