Irish Cream Sauce For Bread Pudding Recipe

Ingredients

2 cups whipping cream

6 Tbsp. Irish cream liqueur

1/4 cup sugar

1/2 teaspoon vanilla extract

2 teaspoons cornstarch

2 teaspoons water

Preparation

Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl 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.)