Recipe courtesy of Paula Deen
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Total:
5 min
Prep:
2 min
Cook:
3 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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Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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