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Chocolate Bread Pudding with Bourbon Pecan Sauce
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A timeless and beloved recipe shared by a dear friend, enjoyed for years as a special delight.
Ingredients:
  • 1.25 cups white sugar
  • 0.5 cup water
  • 0.25 cup light corn syrup
  • 1.25 cups heavy whipping cream
  • 1 cup chopped toasted pecans
  • 2 tablespoons bourbon
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 8 (1 ounce) squares semisweet chocolate
  • 8 eggs
  • 1 tablespoon vanilla extract
  • 1 pound egg bread, sliced into 1 inch pieces
Instructions:
  • To prepare the sauce: Combine 1 1/4 cups sugar and water in a large heavy saucepan over medium heat, stirring until sugar dissolves. Add corn syrup and lemon juice. Boil without stirring until the syrup turns deep amber, brushing down the sides of the pan with a wet pastry brush and swirling occasionally. Off the heat, carefully pour in 1 1/4 cups cream (be cautious, it will bubble up), stirring over low heat until the caramel is smooth. Boil until the sauce reduces to 1 2/3 cups, stirring often for about 4 minutes. Remove from heat, then stir in pecans and bourbon.
  • Preheat your oven to 350 degrees F (175 degrees C) for the perfect pudding-making temperature.
  • In a large heavy saucepan over medium-high heat, mix together milk, 2 cups of cream, and 1 cup of sugar until the sugar dissolves and the mixture starts to boil. Take it off the heat, add the chocolate, and stir until smooth.
  • In a large bowl, combine eggs and vanilla and beat until smooth. Slowly mix in the chocolate mixture, then add the bread cubes. Allow the mixture to sit for about 30 minutes, stirring occasionally until the bread soaks up the custard. Transfer the mixture to a 13x9x2-inch glass baking dish and cover with foil.
  • Cook in the oven at 350 degrees F (175 degrees C) until the center is set, approximately 45 minutes. Enjoy the warm or room temperature pudding with a delicious warm sauce.

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