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Chocolate Bread Pudding with Bourbon-Pecan Sauce





1-1/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
1 tbsp. fresh lemon juice
1-1/4 cup whipping cream
1 cup pecans, chopped and toasted
2 tbsp. bourbon


2 cups milk
2 cups whipping cream
1 cup sugar
8 oz. semisweet chocolate, chopped
8 eggs
1 tbsp. vanilla extract
1 lb. unsliced egg bread, crusts, cut into 1-inch 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 with 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°F. Combine milk, cream and sugarin 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.

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