Chocolate Bread Pudding with Bourbon Pecan-Caramel Sauce
Ingredients
- CHOCOLATE BREAD PUDDING
- 2 cups 2% or whole milk
- 2 cups whipping cream or half-and-half
- 1 cup sugar
- 8 oz semi-sweet chocolate chopped
- 8 large eggs
- 1 tablespoon vanilla extract
- 1 pound egg bread such as Challa, unsliced
- BOURBON-PECAN CARAMEL SAUCE
- 1 package caramels
- ¼ cup bourbon
- ¼ – ½ cup whipping cream
- Toasted pecans optional
- Place ingredients in a double boiler and cook slowly, until all ingredients are melted together.
Instructions
- Remove most of the crust from bread and cut into cubes.
- In a large mixing bowl beat eggs and vanilla and set aside.
- Combine sugar, milk and cream in saucepan over medium high heat. Stir until sugar dissolves and mixture comes to a boil. Remove from heat.
- Add chocolate, stir until smooth.
- Gradually add the chocolate mixture to the eggs and vanilla mixture. Add bread cubes to the mixture; Let stand until bread absorbs some of the mixture, stirring occasionally, for about 30 minutes.
- Preheat oven to 350°F.
- Transfer mixture to a 13 x 9 x 2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover and cool at least 15 minutes.
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