- 3 cups heavy cream
- 6 tablespoons Bailey's liqueur
- 1 teaspoon cornstarch
- 1 teaspoon water
- 14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 ounces white chocolate, chopped
- 4 large eggs
- 3/4 cup sugar
- 2 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Nonstick vegetable oil spray
- For sauce:
Bring 1 cup of cream, liqueur, 2 tbsp sugar, and 1/2 tsp vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. - Mix cornstarch and water in small bowl to blend; whisk into cream mixture.
- Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
- For bread pudding:
Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. - Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
- Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly.
- Drizzle with remaining 1/2 cup cream. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
- Drizzle bread pudding with sauce and serve warm.