Source:

Teresa

Serves/Makes:Serves 12

Ingredients

• Sauce:
• 1-1/4 cups (300 ml) sugar
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) light corn syrup
• 1 tbsp (15 ml) fresh lemon juice
• 1-1/4 cups (300 ml) whipping cream
• 1 cup (225 ml) chopped pecans, toasted
• 2 tbsp (30 ml) bourbon
• Pudding:
• 2 cups (475 ml) milk (do not use low-fat or nonfat)
• 2 cups (475 ml) whipping cream
• 1 cup (225 ml) sugar
• 8 oz (224 grm). semisweet chocolate, chopped
• 8 large eggs
• 1 tbsp (15 ml) vanilla extract
• 1 1-pound loaf unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Preparation

• 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; boil until sauce is reduced to 1-2/3 cups (400 ml), stirring often, about 4 minutes.
• Remove from heat.
• Mix in pecans and bourbon.
• Can be made 1 day ahead. Cover and chill. Rewarm before using.
• Pudding:
• Preheat oven to 350 degrees (175 C.).
• 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 13 x 9 x 2-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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Source: www.epicurious.com