Title: Chocolate bread pudding with bourbon-pecan
 Categories: Desserts, Puddings
      Yield: 12 Servings
 
MMMMM-------------------------------------------------
  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
           Pudding:
      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
  minutes.
  
  Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil.
  Bake until set in center, about 45 minutes.  Uncover; cool at least
  15 minutes.
  
  Serve pudding warm or at room temperature with warm sauce.