Chocolate Bread Pudding with Bourbon Pecan Sauce

Ingredients and Weight:

For the Bread Pudding:

• 1 (1-pound) loaf French bread, cut into 1-inch cubes (about 12 cups)
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 cups whole milk
• 1 cup half-and-half
• 3 large eggs
• 1 tablespoon vanilla extract

For the Bourbon Pecan Sauce:

• 1 cup heavy cream
• 1/2 cup packed light brown sugar
• 1/4 cup corn syrup
• 1/4 cup unsalted butter, cubed
• 3 tablespoons bourbon whiskey
• 1 cup chopped pecans

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Intermediate)

Preparation Method Steps:

For the Bread Pudding:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the bread cubes, sugar, cocoa powder, and salt.
3. In a separate bowl, whisk the milk, half-and-half, eggs, and vanilla.
4. Pour the wet ingredients over the dry ingredients and mix well.
5. Pour the mixture into a greased 9x13-inch baking dish.

For the Bourbon Pecan Sauce:

1. In a medium saucepan, combine the heavy cream, brown sugar, corn syrup, and butter. Bring to a simmer over medium heat, stirring constantly.
2. Remove from heat and stir in the bourbon whiskey and pecans.

Assembly:

1. Once the sauce has thickened, spoon it over the bread pudding mixture in the baking dish.
2. Bake for 45-50 minutes, or until the pudding is set and the sauce is bubbly.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 350
• Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 140mg
• Sodium: 320mg
• Carbohydrates: 40g
• Protein: 8g

Dish Characteristics:

• Rich and decadent chocolate flavor
• Creamy and custardy interior
• Sweet and sticky bourbon pecan sauce
• Perfect for dessert or a special occasion

User Comments:

• "This bread pudding is absolutely divine! The chocolate and bourbon flavors are perfectly balanced."
• "I love the combination of the soft, custardy pudding with the crunchy pecans and the sweet sauce."
• "This is my new go-to dessert! It's easy to make and always a crowd-pleaser."
• "Warning: This pudding is so rich, you may have to cut yourself off after one piece!"
• "I added a scoop of vanilla ice cream on top and it was heavenly!"

Special Precautions and Tips:

• Use stale bread for the best results.
• If you don't have bourbon whiskey, you can substitute rum or brandy.
• Let the bread pudding cool for at least 15 minutes before serving to allow the flavors to settle.
• Serve the bread pudding warm with whipped cream or vanilla ice cream.