Recipe

		Waterfront Seafood Grill – Chocolate Bread Pudding with Carmel Sauce
		Serving Size - 10
		Prepared By - Cindy & Ted
		Recipe Rating	Printer Friendly Recipe

2 eggs plus 8 egg yolks, at room temperature

1 cup sugar

1 cup Bailey's Irish Cream liqueur

2 teaspoons vanilla extract

2 cups heavy cream

1 teaspoon salt

3 butterhorn rolls (alternatively, use croissants or brioche)

1/4 pound chocolate, shaved

Strawberries, as a garnish

CARAMEL SAUCE:

1/4 cup water

1 cup sugar

1/4 cup light corn syrup

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.