Chocolate Bread Pudding with Whiskey SauceFrom sparow64 7 years ago
- bread PUDDING: shopping list
- 1/4 cup unsalted butter shopping list
- 7 cups French bread cubes shopping list
- 2 cups whipping cream shopping list
- 1 cup milk shopping list
- 8 (1-ounce) bittersweet chocolate squares, chopped shopping list
- 5 egg yolks, lightly beaten shopping list
- 2/3 cup firmly packed light brown sugar shopping list
- 1 teaspoon vanilla extract shopping list
- whiskey Sauce shopping list
- Garnish: chocolate shavings shopping list
- whiskey SAUCE: shopping list
- 1 1/2 cups milk shopping list
- 1/2 cup butter or margarine shopping list
- 1 cup sugar shopping list
- 3 tablespoons cornstarch shopping list
- 1/4 cup water shopping list
- 1/2 cup bourbon shopping list
How to make it
- BREAD PUDDING:
- Melt butter in a large heavy skillet over medium heat.
- Add bread cubes, and cook, stirring constantly, 3 minutes or until golden.
- Transfer to a lightly greased 13- x 9-inch baking dish.
- Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth.
- Whisk in egg yolks, brown sugar, and vanilla.
- Pour over bread cubes; let stand 30 minutes.
- Cover with foil; cut 6 small holes in foil to allow steam to escape.
- Place baking dish in a roasting pan.
- Add hot water to pan to a depth of 1 1/2 inches.
- Bake at 325° for 1 hour and 45 minutes or until set.
- Remove bread pudding from water.
- Cool 30 minutes on a wire rack.
- Serve warm with Whiskey Sauce. Garnish, if desired.
- WHISKEY SAUCE:
- Cook first 3 ingredients in a heavy saucepan over low heat, stirring often, until butter melts and sugar dissolves.
- Combine cornstarch and 1/4 cup water, stirring until smooth.
- Add to butter mixture; stir in bourbon.
- Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute.
- Makes 2 3/4 cups
The Cooksparow64 Sweetwater, TN
The Rating2 people
What a fabulous recipe sparow! I'm gob-smacked over this one!auntybea in Vernon loved it
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