1 1/2 c  Whipping cream
3/4 c  Irish Whiskey
9 tb Sugar
1/2    Vanilla bean; split
Lengthwise
2 tb Cold water
3/4 ts Cornstarch
Bread Pudding:
2 c  Milk (do not use low-fat or
Nonfat)
1 c  Sugar
6 lg Eggs
2 lg Eggs
1 ts Vanilla extract
8 oz Day-old French bread; cut
Into 1"
(about 11 cups)
1 c  Semisweet chocolate chips
3 oz White chocolate; cut into
1/2    "

For Sauce: Combine cream, whiskey and sugar in heavy small saucepan.
Scrape in seeds from vanilla bea; add bean. Bring to simmer over high
heat, stirring constantly. Reduce heat to medium-low. Mix 2
tablespoons water and cornstarch in bowl until smooth. Add to cream
mixture; simmer until smooth. Add to cream mixture; simmer until
sauce thickens slightly and leaves path when finger is drawn across
back of spoon, stirring frequently, about 10 minutes. Strain sauce
into small bowl. Cover and refrigerate until well chilled, about 1
hour. For Bread Pudding: Preheat oven to 400 degrees. Whisk milk,
sugar, eggs, yolks and vanilla in large bowl until well blended. Mix
in bread. Let stand 20 minutes. Stir both chocolates into bread
mixture. Transfer to 8-inch square glass baking dish. Place baking
dish in large baking pan. Add enough hot waer to pan to come 1 inch
up sides of baking dish. Bake until pudding is set, about 1 hour.
Remove baking dish from water. Cool pudding slightly and sere warm
with chilled sauce.