Beef skewers with ginger flavor make a delicious starter or main dish.
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ¼ cups white sugar
- ½ cup water
- ¼ cup light corn syrup
- 1 tablespoon lemon juice
- 1 ¼ 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
- 8 (1 ounce) squares semisweet chocolate
- 8 eggs
- 1 tablespoon vanilla extract
- 1 pound egg bread, sliced into 1 inch pieces
Instructions
- 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
| Calories | 732 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 236 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 21 g |
| Sodium | 278 mg |
| Sugars | 52 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I made this to celebrate a coworker as she said it was her favorite dessert. I was told not to being it ever again because it was so addictive! Well worth the time!
I made this for my sister-in-law’s birthday dinner in lieu of a cake. She loves bread pudding, and this one is a hit! Thank you for sharing it, Jaclyn
I used chocolate chips instead of squares, I had about a 1/4 cup of chocolate syurp left in a jar threw that in the chocolate mix. Put the pecans in the pudding not the sauce. Use about 3 or 4 TBSP of Amaretto instead of Whiskey in the caramel sauce. I will make this again and again and again! I took some to work. (I work in the culinary arts department at a local tech collage) Everyone that tried this Raved! Thank you for this recipe!
This stuff will make a chocolate lover crazy…..I made it with Mexican chocolate for a slightly different character.
The sauce was excellent. The pudding was good but maybe needed more chocolate flavor or some apples or something. I will certainly make this again with some modification
I made this for a Cajun dinner party and it was a huge hit. Like others, I added some chocolate chips and pecans to the pudding. You do need to let the bread & custard mixture sit a while before baking, to let it really soak in. The caramel sauce was very good, but a little runny for my personal taste – I added some butter, salt, more cream and more bourbon to give it more ooomph, but next time, I’ll just use another caramel sauce recipe that I like better. We just ate it at room temp and everyone loved it. Definitely will make again!
This was decadent and rich. I added chocolate chips–yum–but did think the sauce was (while cool to make) a bit too sweet. The combination of the super rich sauce and the super rich pudding was maybe just too much.
I made this for work and was not able to make the sauce but the bread pudding was stil great. There was even someone who does not like bread pudding a lot said she liked this.
This dish is heavenly! I halved the recipe, using a 9″X9″ dish instead. Since I didn’t have the chocolate squares on hand, I used a cup of semi sweet chocolate chips instead. The only change that I would make is to the caramel sauce, I would omit the bourbon, just a personal preference. Very rich and chocolately!
Delicious bread pudding! I didn’t make the sauce, and I used only whole milk in the pudding. Turned out great, thanks for the recipe.
I made this to bring to a family party, and it was kind of a last-minute decision. I’d never made bread pudding before, so I wasn’t sure what to expect for results. But THIS was a winner. We had a loaf of really nice walnut sourdough bread from our CSA that we needed to use up, so that was the basis for this dish. I didn’t make any changes to the recipe other than adding a little more chocolate than was called for (an ounce seemed too little). I poured the sauce over the top of the bread pudding when it came out of the oven so that I could transport it all together, we drove an hour to the party, and it was another three or four hours before we touched this, and yet it was still warm. People RAVED about this. It was seriously the hit of the party. Even people who claimed to have aversions to bread pudding liked this, and everyone asked for the recipe. It may not be healthy, but a little bit goes a long way and it’s sure to be a crowd-pleaser!
This is a very rich pudding. It has been a favorite of my family and friends for some time. The sauce is my favorite. I like making a big recipe so there are leftover for a couple of days.
This bread pudding was so tasty! Definitely takes a lot of time to prepare, but is well worth the effort. For those who don’t care for bourbon, it does cook out and the flavor isn’t extremely strong (in my opinion anyway) but it most definitely adds more depth than serving the pudding on its own. The pudding is great, the pudding served with the sauce is out of this world. A new favorite, definitely.
fantastic!
I made this for the first time Thanksgiving 08. It was the rave. It was so good people ate it without the Bourbon sauce. The sauce was excellent by the way. I’ll make it again…
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.
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 Amaretto. It was really pretty with the pecans. The bread pudding was so moist and just the perfect amount of chocolate. I can see why chocolate lovers would add chocolate morsels to the top, but to stay true to a bread pudding taste, I don’t think there is anything that needs to be changed with this recipie. Thanks SO much. A great fall dessert!
I thought this was good, but mine did not turn out as fabulous as others. I used a bit less bread, as some talked about, but I felt the pudding was too squishy in the middle when served. It didn’t have any texture, just sort of sponge-like. Next time I would prepare exactly as instructed. I also had a hard time getting all the bread and pudding to fit into a 9×13 pan, and would not try to make it all fit. Finally, I didn’t feel the caramel sauce was worth the effort. Sorry, but it was no better than a jar of Dove caramel sauce, and next time I wouldn’t bother with that. Overall a good recipe, and well received, but not super out of this world. Will try again though, for sure.
Omigosh! This is a truly decadent dessert. Worth every minute of your time and effort! I received rave reviews with many wanting a second serving in spite of the calories.Thanks Jack!
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 everyone who was lucky enough to sample Saturday’s fare. I followed the recipe exactly with the exception of adding Ghiradelli semi-sweet chocolate morsels sprinkled on top of the pudding before baking. Thank you!!!
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 will reduce the amount of bread I used (3/4 lb) and increaes the amount of chocolate. I used 1% milk instead of whole, and the pudding was still rich. Will definitely make again, and will use the leftover pecan carmel sauce on icecream.