This Chocolate Bread Pudding with Bourbon Butter Sauce is an easy to make old-fashioned recipe that’s made super fancy with the warm bourbon butter sauce. Serve this impressive dessert at your next birthday celebration, and everyone will love you. Just don’t forget the bourbon sauce to drizzle over the top! Swoon!
12cupsstale French breadfrom a 1 pound loaf, diced in 1-inch cubes
1 ¾cupsgranulated sugar
6ouncesdark or bittersweet chocolatechopped in large chunks
Bourbon Butter Sauce:
Make Chocolate Bread Pudding:
Place the bread cubes in a large bowl, and toss with the milk until the bread is moistened. Soak for at least 1 hour.
Preheat the oven to 350° F.
In a medium bowl, whisk the eggs, sugar, vanilla, and cinnamon together, and pour the mixture pour the milk soaked bread. Fold together until well mixed.
Fold in the chocolate chunks, and mix until the chocolate is evenly distributed. Pour the mixture into a well-buttered deep 13x9-inch baking pan. Drizzle the melted butter over the top, and cover the pan with foil.
Bake for 30 minutes, covered. Remove foil, and bake for another 15-25 minutes, until the pudding is set and firm in the middle, golden brown on top, and slightly puffy all around.
Make Bourbon Butter Sauce:
Melt the butter in a heavy bottomed small saucepan over medium heat.
Whisk in the sugar and bourbon, and bring to a simmer.
In a large bowl, whisk the egg until well blended. Add a little of the hot bourbon mixture to the egg, and whisk. Continue to add the bourbon mixture a little at a time, to temper the egg. Once all the liquid has been added to the egg, pour all the liquid back into the pan, and return it to medium heat. Bring to a light simmer and cook for several minutes, until thickened. Keep warm.
Serve bread pudding warm with warm Bourbon Butter Sauce.
If you want to use chocolate chips instead of chopped chocolate, you can, it will just be a little more uniform, and not so rustic and old-fashioned.
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