Recipe courtesy of Paula Deen
Total:
5 min
Active:
2 min
Yield:
about 2 1/2 cups
Level:
Easy

Ingredients

Directions

Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tablespoon 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.

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