- 2cupsheavy cream
- 1/4cupirish cream
- water, to dissolve cornstarch
- 1teaspoonvanilla 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.