a sweet, creamy, coffee-flavored sauce for the chocolate bread pudding. yum!
- 1 cups light cream or fat free half and half
- 2 tablespoons coffee liqueur
- 2 tablespoons cup sugar
- 4 teaspoons cornstarch
- Water, to dissolve cornstarch
- 1/2 teaspoon vanilla extract
Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 2 teaspoons of water. Stir into the cream mixture and heat until thickened. Add vanilla. Serve over bread pudding.
Cook’s Note: You can make this up to 3 days in advance.
original recipe from Paula’s Home Cooking: Cream Sauce