Recipe - White-Chocolate Bread Pudding With Irish Whiskey

1 One half cup Whipping cream
Three fourths cup Irish Whiskey
9 tablespoon Sugar
One half Vanilla bean; split
Lengthwise
2 tablespoon Cold water
Three fourths teaspoon Cornstarch
Bread Pudding:
2 cup Milk (do not use lowfat or
Nonfat)
1 cup Sugar
6 lg Eggs
2 lg Eggs
1 teaspoon Vanilla extract
8 ounce Dayold French bread; cut
Into 1"
(about 11 cups)
1 cup Semisweet chocolate chips
3 ounce White chocolate; cut into
One half "

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 mediumlow. 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 8inch 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip