Chocolate Chip & Blueberry Bread Pudding Recipe
topped with vanilla ice cream and Jameson cream sauce
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Ingredients
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Bread Pudding
Jameson Cream Sauce
Toppings
Method
Bread Pudding Preparation
- 1
Prepare the Bread
Tear the stale bread into bite-sized pieces and place in a large mixing bowl.
- 2
- 3
Combine Mixtures
Pour the wet mixture over the torn bread, ensuring all pieces are well soaked. Add the chocolate chips and blueberries, gently folding them into the mixture.
- 4
Bake the Pudding
Preheat your oven to 350°F (175°C). Pour the mixture into a greased 9x13 inch baking dish and bake for 45-50 minutes until the top is golden and the pudding is set.
Jameson Cream Sauce Preparation
- 5
Combine Sauce Ingredients
In a small saucepan, combine the heavy cream, Jameson whiskey, powdered sugar, and vanilla extract.
- 6
Heat the Sauce
Heat over medium-low heat, stirring constantly until the mixture comes to a gentle simmer. Remove from heat and let it cool slightly.
Serving
- 7
Plate the Dish
Once the bread pudding has cooled slightly, cut into squares and serve warm on plates.
- 8
Add Toppings
Top each serving with a scoop of vanilla ice cream and drizzle the Jameson cream sauce over the top.