Summary

Ingredients

For the sauce:

• 350 ml whipped cream, 1.5 cups
• 180 ml whiskey, Irish, 0.75 cups
• 9 tablespoon sugar
• 0.5 ½ vanilla pod (s), cut lengthways
• 2 tablespoon water, cold
• 0.75 teaspoon ¾ cornstarch

For the pudding:

• 480 ml whole milk, do not use skimmed or fat-free milk, (2 cups
• 225 g suar 1 cup
• 6 large egg (s)
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 230 g bauette (s), stale, cut into cubes approx. 2 - 3 cm
• 85 g chocolate, white, crushed

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Instructions

1. Sauce:
2. Mix the whipped cream, whiskey and sugar in a small sauce pan. Scrape the vanilla pulp from the pod and add both to the pan. Bring briefly to a boil on high heat, stirring constantly. Reduce the heat. Stir the cornstarch into cold water until there are no more lumps. Add to the sauce and simmer until the sauce thickens slightly, approx. 10 minutes. Remove the vanilla pod. Pour the sauce into a small container, allow to cool, then cover and rest in the refrigerator for about 1 hour.
3. Bread pudding:
4. Preheat the oven to 200 degrees.
5. Mix the milk, sugar, eggs, egg yolks and vanilla extract well in a large bowl. Add the bread and let it rest for about 20 minutes so that the bread can soak up the mixture. Mix in the chocolate pieces and transfer the whole thing into a sufficiently large baking pan made of heat-resistant glass. Place the baking pan in a larger, also heat-resistant bowl. Fill the bowl with hot water up to approx. 2 cm below the edge of the baking pan. Bake until the pudding has set, about 1 hour.
6. Take the baking pan out of the water. Let the pudding cool slightly and serve warm with the chilled sauce.