Title: Chocolate Chip Bread Pudding W/bailey's Cream
Categories: Dessert Chocolate Bread Pudding
Yield: 8 Servings
| 1 | lb | Cinnamon swirl raisin bread |
| 1 1/2 | c | Milk |
| 4 | | Eggs |
| 1/2 | c | Whipping cream |
| 1/2 | c | Light brown sugar; packed |
| 1/3 | c | Bailey Irish Cream liqueur |
| 1/4 | c | Dark rum |
| 2 1/2 | oz | Semisweet choc; chopped |
| 1/2 | c | Raisins; scant |
| 1 | tb | Grated orange peel |
| 1/2 | ts | Vanilla extract |
| BAILEY'S GREME ANGLAISE |
| 1 1/3 | c | Whipping cream |
| 2/3 | c | Milk |
| 2/3 | | Vanilla bean; split lengthwi |
| 4 | | Egg yolks |
| 1/4 | c | Sugar |
| 1/4 | c | Baileys Irish cream liqueur |
Remove ends and crusts of bread and cut into cubes. Place in large bowl.
Whisk milk, eggs, cream, sugar, liqueur and rum in another bowl. Mix in
choc., raisins, orange peel and vanilla. Pour liquid over bread cubes and
mix. Cover and refrigerate 30 minutes. Preheat oven to 350~F. Butter 9 inch
springform pan that has 2 3/4 inch high sides. Wrap outside of pan with
foil. Pour pudding mixture into prepared pan. Bake until bread pudding is
set in center, about 50 minutes. Cool to lukewarm. Run small knife around
pudding and release pan sides. Serve warm, with sauce. To make Creme
Anglaise; Scald cream and milk with vanilla bean in heavy med. saucepan.
Meanwhile, whisk yolks and sugar in a medium bowl to blend. Slowly whisk in
scalded mixture. Return custard to saucepan and stir over low heat until
mixture thickens and leaves path on back of spoon when finger is drawn
across, about 6 mins.; do not boil or mixture will curdle. Strain into med.
bowl. Stir in liqueur. Cover and chill. Can be prepared a day ahead. Enjoy!