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Chocolate Bread Pudding with Bourbon Pecan-Caramel Sauce

Print Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Course Bread, Muffins and Cakes, Dessert
Cuisine American, Ashbourne Catering

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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