Chocolate Bread Pudding with Bourbon Pecan Sauce Popular Recipes

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Chocolate Bread Pudding with Bourbon Pecan Sauce

"A buddy shared this recipe with us years in the past and we've enjoyed it generally seeing that. It's usually a deal with."

Ingredients :

1 1/four cups white sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
2 cups whole milk
2 cups heavy whipping cream
1 cup white sugar
eight (1 ounce) squares semisweet chocolate
8 eggs
1 tablespoon vanilla extract
1 pound egg bread, sliced into 1 inch portions

Instructions :

Prep :	Cook : 12M	Ready in :

To make sauce: stir 1 1/four cups sugar and water in heavy massive saucepan over medium warmth until sugar dissolves. Mix in corn syrup and lemon juice. Increase warmth and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan every now and then. Remove from warmth; pour in 1 1/four cups cream (combination will bubble up), stir over low warmth until caramel is melted and smooth. Increase heat and boil till sauce is decreased to one 2/three cups, stirring frequently, about 4 mins. Remove from heat; blend in pecans and bourbon.
To make pudding: preheat oven to 350 degrees F (175 tiers C).
Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high warmness, stir till sugar dissolves and aggregate involves boil. Remove from warmth, add chocolate, and stir till clean.
Beat eggs and vanilla in big bowl to blend. Gradually whisk in chocolate mixture; upload bread cubes and allow stand until bread absorbs some of the custard, stirring on occasion, approximately half-hour. Transfer combination to a 13x9x2-inch glass baking dish. Cover with foil.
Bake at 350 ranges F (one hundred seventy five ranges C) till set in middle, about forty five minutes. Serve pudding heat or at room temperature with warm sauce.

Notes :

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