Irish Cream Baked French Toast aka Bread Pudding

1. Cut Challah into cubes, and dry slightly. You can dry it overnight on a baking sheet at room temperature, or you can preheat the oven to 250 degrees, and dry slightly in the oven for 10-15 minutes. You don’t want the bread dried out into croutons, but just “stale”.
2. Into a mixing bowl, whisk together egg yolks, sugar, heavy whipping cream, milk, vanilla, and Five Farms Irish Cream. Mix in a pinch of salt as well.
3. Add the stale bread cubes into a 9×13 greased, or sprayed, baking dish. I like this Lasagna Pan for mine.
4. Pour the egg mixture over the top of the bread. And then sprinkle with two tablespoons of brown sugar. Allow the mixture to soak at least 30 minutes. Or you can cover it with foil, and refrigerate overnight. (That is what makes this great for Christmas morning!)
5. Preheat the oven to 350 degrees. Bake the Irish Cream French Toast for 45 minutes, or until the inside reaches 170-175 degrees on an instant read thermometer and the top is deep golden brown..
6. Allow it to cool on a wire baking rack. While it cools, you can create the Irish Cream sauce to pour over the top. (recipe below.)

Irish Cream Drizzle

1. Whisk cornstarch and 2 tablespoons Five Farms Irish Cream in small bowl until well combined. Heat cream and sugar in small saucepan over medium heat until sugar dissolves. Whisk in cornstarch mixture and bring to boil. Reduce heat to low and cook until sauce thickens, 3 to 5 minutes.
2. Remove from the heat. Stir in salt, butter, and remaining 2 tablespoons Irish Cream. Drizzle warm sauce over cut bread pudding. This sauce can be refrigerated in airtight container for up to 5 days. Gently reheat on the stove if needed.