Double-Fudge Bread Pudding

Name: Double-Fudge Bread Pudding
Ingredients: butter, for dish; 1 lb day-old French bread or 1 lb Italian bread, cut into 1-inch cubes; 1 cup granulated sugar; 3/4 cup firmly packed light brown sugar; 1/4 cup unsweetened cocoa powder; 1 1/2 teaspoons cinnamon; 1 pinch salt; 6 large eggs; 1 tablespoon pure vanilla extract; 1 lb semisweet chocolate, finely chopped; 3 cups milk; 1/4 cup heavy cream; 1/4 cup Bourbon; sweetened whipped cream (optional)

14 ingredients

13 steps

Ingredients

butter, for dish
1 lb day-old French bread or 1 lb Italian bread, cut into 1-inch cubes
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cinnamon
1 pinch salt
6 large eggs
1 tablespoon pure vanilla extract
1 lb semisweet chocolate, finely chopped
3 cups milk
1/4 cup heavy cream
1/4 cup Bourbon
sweetened whipped cream (optional)

Directions

1

Butter a 13x9-inch baking dish; spread out bread in dish.
2

In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
3

Whisk in eggs, one at a time, until combined well.
4

Whisk in extract.
5

Place chocolate in a medium heatproof bowl.
6

In a medium saucepan, bring milk and heavy cream just to a boil.
7

Pour over chocolate and stir until completely melted.
8

Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
9

Evenly pour over bread.
10

Refrigerate, stirring occasionally, at least 1 hour or overnight.
11

Heat oven to 325 degrees.
12

Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
13

Serve warm or chilled with whipped cream, if using.