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.
More Recipes and Ideas:
Red Pepper Spaetzle in Mustard Cream Sauce with Sausage, Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts, Chicken in Parmesan Chive Cream Sauce, Panna Cotta Recipes, Carrot Cake Recipes, Peanut Butter Pie Recipes, Easter Desserts, Pecan Pie Recipes, Rhubarb Crisp Recipes
Thank you! your flag was submitted.