Orange-Chocolate Bread Pudding

Directions

1. 1
   Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring.
2. 2
   Cool slightly.
3. 3
   (It's OK if the mixture curdles slightly.)
4. 4
   Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread.
5. 5
   Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
6. 6
   Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
7. 7
   Fold the chocolate chunks into the bread mixture.
8. 8
   Spread evenly in the baking dish and sprinkle with sugar.
9. 9
   Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
10. 10
    Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat.
11. 11
    Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes.
12. 12
    Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt.
13. 13
    Cook until thick, 10 to 15 minutes.
14. 14
    Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes.
15. 15
    Slice the bread pudding and drizzle with the sauce.
16. 16
    Photograph by Kana Okada