Chocolate chip bread pudding w/bailey's cream

1. Remove ends and crusts of bread and cut into cubes.
2. Place in large bowl.
3. Whiski milk, eggs, cream, sugar, liqueur and rum in another bowl.
4. Mixi in choc.
5. , raisins, orange peel and vanilla.
6. Pour liquid over bread cubes and mix. Cover and refrigerate 30 minutes.
7. Preheat oven to 350°F.
8. Butteri 9 inch springform pan that has 2 ¾ inch high sides.
9. Wrap outside of pan with foil.
10. Pour pudding mixture into prepared pan. Bakei until bread pudding is set in center, about 50 minutes.
11. Cool to lukewarm.
12. Run small knife around pudding and release pan sides.
13. Serve warm, with sauce.
14. To make creme anglaise; scald cream and milk with vanilla bean in heavy med. saucepan.
15. Meanwhile, whisk yolks and sugar in a medium bowl to blend.
16. Slowly whisk in scalded mixture.
17. Return custard to saucepan and stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 6 mins.
18. ; do not boil or mixture will curdle.
19. Straini into med. bowl. Stiri in liqueur.
20. Cover and chill.
21. Can be prepared a day ahead.
22. enjoy!.