Ingredients

• 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)
• 1 cup lightly packed brown sugar
• 1 cup chopped pecans
• 3 tablespoons butter
• 1/8 teaspoon salt
• 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

Instructions

1. Directions.

2. Heat Oven to 300 degrees.

3. Butter a 9"x13" glass baking pan.

4. To prepare Custard:.

5. Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.

6. To prepare Topping:.

7. Mix ingredients until crumbly and butter is incorporated throughout.

8. To assemble:.

9. Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.

10. 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.

11. To prepare Irish Cream Sauce:.

12. 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.

13. Notes:

14. Serve sauce over pudding as desired.