Chocolate Bread Pudding with Bourbon-Pecan Sauce

Name: Chocolate Bread Pudding with Bourbon-Pecan Sauce
Ingredients: 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; 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

14 ingredients

26 steps

Ingredients

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
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

Directions

1

Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
2

Mix in corn syrup and lemon juice.
3

Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
4

Remove from heat.
5

Pour in cream (mixture will bubble up).
6

Stir over low heat until caramel is melted and smooth.
7

Increase heat; boil until sauce is reduced to 1-2/3 cups (400 ml), stirring often, about 4 minutes.
8

Remove from heat.
9

Mix in pecans and bourbon.
10

Can be made 1 day ahead.
11

Cover and chill.
12

Rewarm before using.
13

Preheat oven to 350 degrees (175 C.).
14

Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
15

Stir until sugar dissolves and mixture comes to boil.
16

Remove from heat.
17

Add chocolate; stir until smooth.
18

Beat eggs and vanilla in large bowl to blend.
19

Gradually whisk in chocolate mixture.
20

Add bread cubes.
21

Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
22

Transfer mixture to 13 x 9 x 2-inch glass baking dish.
23

Cover with foil.
24

Bake until set in center, about 45 minutes.
25

Uncover; cool at least 15 minutes.
26

Serve pudding warm or at room temperature with warm sauce.