Pecan Praline Bread Pudding With Irish Cream Sauce Recipe - cooking recipe

Ingredients

CUSTARD
3 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
4 whole eggs
1 egg yolk
2 teaspoons real vanilla
1/8 teaspoon salt
6 -8 cups French bread cubes (Fresh or day old is fine)
TOPPING
1 cup lightly packed brown sugar
1 cup chopped pecans
3 tablespoons butter
1/8 teaspoon salt
SAUCE
1 cup heavy cream
1/3 cup sugar
1/2 cup irish cream (Bailey's or similar)
1/4 cup milk
1 teaspoon heaping cornstarch

Preparation

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.