Cream Sauce

• 2 cups heavy cream
• 14 cup irish cream
• 14 cup sugar
• 3 tablespoons cornstarch
• water, to dissolve cornstarch
• 1 teaspoon vanilla extract

1. Heat heavy cream, Irish cream liqueur and sugar.
2. Mix cornstarch with about 1 tablespoon of water.
3. Stir into the cream mixture and heat until thickened.
4. Add vanilla.
5. Serve over bread pudding.
6. Cook's Note: You can make this up to 3 days in advance.

heavy cream, irish cream, sugar, cornstarch, water, vanilla

Taken from www.food.com/recipe/cream-sauce-200587 (may not work)