- 2 cups heavy cream
- 1/4 cup Irish cream liqueur
- 1/4 cup sugar
- 3 tablespoons cornstarch
- Water, to dissolve cornstarch
- 1 teaspoon vanilla extract
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.