-
-
My review
Chocolate Bread Pudding with Bourbon Pecan Sauce
24
JACLYN
"A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat."
Added to shopping list.
Go to shopping list.
Ingredients
servings 732Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- To make sauce: stir 1 1/4 cups 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 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
- To make pudding: preheat oven to 350 degrees F (175 degrees C).
- Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
- Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
- Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 28Most helpful
Most positive
Least positive
Newest
3/18/2004
Make this fabulous, rich dessert only if you have at least 30 minutes to dedicate to it. The caramel sauce requires a watchful eye, because your sugar-water-cream mix takes about ten minutes t...
12/31/2001
This pudding tasted good, but it is time consuming to make it. I also think that it called for a little too much bread because my pudding turned out pretty dry. I will make it again because my...
11/8/2002
My husband requested bread pudding so I tried this recipe and he loved it. I used Southern Comfort instead of bourbon. He wants me to make this for Thanksgiving instead of pumpkin pie!
1/3/2004
When we had eaten our fill, I poured the remaining sauce over the leftovers and put it in the fridge. The leftovers were even better than the original.
11/4/2007
This is the best Chocolate Bread Pudding. The recipie seemed daunting when read but was really simple once I got started. The sauce turned out perfect with good ole Jack Daniels and some Amarett...
12/2/2008
I like another reviewer added more chips on the top for an even more chocolately flavor. I have also made it with cinnamon raisin bread. Pretty tasty also.
12/30/2002
People were asking to take some of this home with them. I added the bourbon earlier in the instructions in order to reduce the strength of the taste.
1/2/2006
I made this recipe for New Year's Eve since my husband said it was his all-time favorite dessert. Oh My!!! This was the best thing I've ever eaten...ever! That sentiment has been repeated by ...
8/28/2005
Whole family enjoyed it. After it was in the pan I added a few handfuls of chocolate chips on top because the pudding didn't taste chocolatey enough. The chips helped, but next time I think I wi...