December Recipes

Chocolate-Caramel Pudding with Irish Cream Sauce

Chocolate Caramel Pudding being drizzled With Irish Cream Sauce
Hands On:
30 minutes
Total Time:
95 minutes


  • 1 (16-oz.) loaf Hy-Vee Bakery challah bread, cut into 1-inch cubes
  • 1 ½ cups Hy-Vee semisweet chocolate baking chips, divided
  • 5 Hy-Vee large eggs
  • 3 ⅓ cups Wide Awake Coffee Co. vanilla caramel non-dairy coffee creamer

Irish Cream Sauce

  • 3 Hy-Vee large eggs
  • 1 ½ cups Wide Awake Coffee Co. vanilla caramel non-dairy coffee creamer
  • ¼ cup Bailey's Irish cream liqueur
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Preheat oven to 350°. Spray a 3-quart rectangular baking dish with nonstick spray; set aside. Arrange challah cubes on a large rimmed baking pan. Bake 12 minutes or until bread is lightly toasted and dry; cool.
Transfer ⅓ of bread cubes to prepared baking dish. Sprinkle with ½ cup chocolate chips. Repeat layers 2 more times.
Whisk together 5 eggs and 3⅓ cups vanilla-caramel creamer in a large bowl. pour mixture over bread cubes in baking dish; lightly press down on bread to moisten. Cover with foil; bake 30 minutes. Uncover and lightly press down on bread again. Bake 20 minutes, uncovered, or until a knife inserted near center comes out clean.
Meanwhile, make Irish Cream Sauce: In a large bowl, beat together 3 large eggs; set aside. Bring 1½ cups vanilla-caramel creamer to a boil in a medium saucepan. Slowly whisk in half of creamer into lightly beaten eggs. Transfer egg mixture back to saucepan; cook and whisk over medium-low heat until mixture thickens and reaches 180°. Transfer to a medium bowl and whisk in Irish cream liqueur. Place bowl over an ice bath to cool. Serve bread pudding warm topped with sauce.

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