Dessert or breakfast? Regardless, everyone will love this ooey-gooey chocolate caramel treat made with Bailey's Irish cream liqueur.

Chocolate-Caramel Bread Pudding with Irish Cream Sauce

Preheat oven to 350 degrees. Spray a 3-quart rectangular baking dish with nonstick spray; set aside. Arrange challah cubes on a large rimmed baking pan. Bake 12 minutes or until bread is lightly toasted and dry; cool. 

Transfer 1/3 of bread cubes to prepared baking dish. Sprinkle with 1/2 cup chocolate chips. Repeat layers 2 more times.

Whisk together 5 eggs and 3-1/3 cups vanilla-caramel creamer in a large bowl. pour mixture over bread cubes in baking dish; lightly press down on bread to moisten. Cover with foil; bake 30 minutes. Uncover and lightly press down on bread again. Bake 20 minutes, uncovered, or until a knife inserted near center comes out clean.

Meanwhile, make Irish Cream Sauce: In a large bowl, beat together 3 large eggs; set aside. Bring 1-1/2 cups vanilla-caramel creamer to a boil in a medium saucepan. Slowly whisk in half of creamer into lightly beaten eggs. Transfer egg mixture back to saucepan; cook and whisk over medium-low heat until mixture thickens and reaches 180 degrees. Transfer to a medium bowl and whisk in Irish cream liqueur. Place bowl over an ice bath to cool. Serve bread pudding warm topped with sauce.