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Chocolate Bread Pudding with Bourbon-Pecan Sauce
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Recipe Information

Serves/Makes:Serves 12

  • 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
  • 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.
Source: www.epicurious.com

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