Ingredients
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3 cups heavy whipping cream
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1 cup whole milk
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2/3 cup sugar
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1 egg yolk
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2 teaspoons real vanilla
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1/8 teaspoon salt
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6 -8 cups French bread cubes (Fresh or day old is fine)
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1 cup lightly packed brown sugar
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1 cup chopped pecans
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3 tablespoons butter
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1/8 teaspoon salt
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1 cup heavy cream
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1/3 cup sugar
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4 whole eggs
Instructions
- Directions.
- Heat Oven to 300 degrees.
- Butter a 9"x13" glass baking pan.
- To prepare Custard:
- Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
- To prepare Topping:
- Mix ingredients until crumbly and butter is incorporated throughout.
- To assemble:
- Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
- Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
- To prepare Irish Cream Sauce:
- In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
- Notes:
- Serve sauce over pudding as desired.