For Joel... Dark and White Chocolate Bread Pudding with Vanilla Cream Sauce

This post is for my wonderful brother-in-law, who requested that the recipe be made available to his wife immediately. Sorry it took so long, Joel. I'm posting the tame version with the vanilla cream sauce which I served at Christmas for the fam. Email me if you want the naughty version with the Irish Cream :)

Dark and White Chocolate Bread Pudding with Vanilla Cream Sauce

Ingredients

Sauce

• 2 cups whipping cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cornstarch
• 2 teaspoons water

Bread pudding

• 14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 ounces imported white chocolate, chopped
• 4 large eggs
• 1/2 cup plus 4 tablespoons sugar
• 2 teaspoons vanilla extract
• 2 cups whipping cream
• 1/2 cup whole milk

For sauce:
Bring cream, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons cold water in small bowl with fingertips to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

For bread pudding:
Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.

Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.

Drizzle bread pudding with sauce and serve warm.