Chocolate Bread Pudding With Bourbon-Pecan
Chocolate Bread Pudding
Last updated 6/12/2012 1:15:09 AM. Recipe ID 44388. Report a problem with this recipe.
Title: Chocolate bread pudding with bourbon-pecan
Categories: Desserts, Puddings
Yield: 12 Servings
1 1/4 c Sugar
1/2 c Water
1/4 c Light corn syrup
1 tb Fresh lemon juice
1 1/4 c Whipping cream
1 c Pecans; chopped; toasted
2 tb Bourbon
2 c Milk (not low or nonfat)
2 c Whipping cream
1 c Sugar
8 oz Semisweet chocolate; chopped
8 lg Eggs
1 tb Vanilla extract
1 lb Unsliced egg bread; crusts
Cut into 1" pieces
For Sauce: Stir sugar and water in heavy large saucepan over medium
heat until sugar dissolves. Mix in corn syrup and lemon juice.
Increase heat and boil without stirring until syrup turns deep amber,
brushing down sides of pan wih wet pastry brush and swirling pan
occasionally. Remove from heat. Pour in cream (mixture will bubble
up). Stir over low heat until caramel is melted and smooth. Increase
heat; broil until sauce is reduced to 1-2/3 cups, stirring often,
about 4 minutes. Remove from heat. Mix in pecans and bourbon.
For Pudding: Preheat oven to 350 degrees. Combine milk, cream and
sugar in heavy large saucepan over medium-high heat. Stir until sugar
dissolves and mixture comes to boil. Remove from heat. Add chocolate;
stir until smooth. Beat eggs and vanilla in large bowl to blend.
Gradually whisk in chocolate mixture. Add bread cubes. Let stand
until bread absorbs some of custard, stirring occasionally, about 30
Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil.
Bake until set in center, about 45 minutes. Uncover; cool at least
Serve pudding warm or at room temperature with warm sauce.
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