Chocolate Bread Pudding with Bourbon Pecan Sauce Tasty Recipes

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Chocolate Bread Pudding with Bourbon Pecan Sauce

"A friend shared this recipe with us years in the past and we've enjoyed it oftentimes given that. It's continually a deal with."

Ingredients :

1 1/four cups white sugar
half of 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
eight 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 1/4 cups sugar and water in heavy big saucepan over medium warmth till sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring till syrup turns deep amber, brushing down aspects of pan with moist pastry brush and swirling pan every so often. Remove from warmness; pour in 1 1/four cups cream (mixture will bubble up), stir over low heat until caramel is melted and easy. Increase heat and boil until sauce is reduced to at least one 2/3 cups, stirring frequently, about 4 mins. Remove from warmness; mix in pecans and bourbon.
To make pudding: preheat oven to 350 levels F (a hundred seventy five ranges C).
Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium excessive warmness, stir until sugar dissolves and combination comes to boil. Remove from warmth, add chocolate, and stir until smooth.
Beat eggs and vanilla in massive bowl to mixture. Gradually whisk in chocolate aggregate; upload bread cubes and allow stand till bread absorbs some of the custard, stirring once in a while, about half-hour. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
Bake at 350 tiers F (one hundred seventy five ranges C) until set in center, approximately 45 mins. Serve pudding warm or at room temperature with warm sauce.

Notes :

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