|
|
|
|
|
2 eggs plus 8 egg yolks, at room temperature |
|
|
|
|
1 cup Bailey's Irish Cream liqueur |
|
|
2 teaspoons vanilla extract |
|
|
|
|
|
|
3 butterhorn rolls (alternatively, use croissants or brioche) |
|
|
1/4 pound chocolate, shaved |
|
|
Strawberries, as a garnish |
|
|
|
|
|
|
|
|
|
|
1 cup heavy cream, heated |
|
|
|
|
|
|
 |
|
CARAMEL SAUCE: - In a heavy saucepan over medium heat, add water, sugar, and
corn syrup. Stir frequently and heat until sugar turns to an amber
color, about 10 minutes. Be careful because the sugar can
go from amber to brown very quickly. Turn off heat, remove
saucepan from burner, and slowly add a small amount of hot
cream (about 1/4 cup), stirring vigorously. CAUTION: As soon as the cream interacts with the caramel, the
mixture will bubble up, so be extremely careful. When the bubbles calm down, slowly
add the remaining cream and whisk to fully incorporate. If caramel is too thick, add
more cream. As soon as caramel is desired consistency, remove from heat.
BREAD PUDDING: - Combine eggs and egg yolks with sugar, Irish Cream,
vanilla, cream, and salt in a mixing bowl. Whisk ingredients
together and refrigerate until remaining ingredients
are ready. Preheat oven to 350°. Dice butterhorns into small cubes
and place in a small glass baking dish (9 x 9-inch) that has
been sprayed with cooking spray to prevent sticking. Add
shaved chocolate and pour egg mixture over top and stir to coat completely.. Let stand 5-10 minutes for bread to absorb the custard. To keep bread pudding moist, place in a water bath (see Tip) and bake 1 hour, uncovered,
or until golden brown. To check for doneness, insert a clean toothpick into the
center of the bread pudding; the toothpick should come out clean. Cool slightly on a
wire rack.
After cooling, score the outer edges of the dish with a sharp knife to release bread
pudding. Cut into 2-inch pieces and drizzle caramel sauce on top. Garnish with fresh
strawberries and vanilla ice cream. |
|
|