Chocolate Bread Pudding with Bourbon Pecan Sauce The Best Recipes

Sunday, November 19, 2017

Chocolate Bread Pudding with Bourbon Pecan Sauce

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

Ingredients :

1 1/4 cups white sugar
half cup water
1/4 cup mild corn syrup
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
2 cups complete 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/four cups sugar and water in heavy large saucepan over medium warmness until sugar dissolves. Mix in corn syrup and lemon juice. Increase warmth and boil with out stirring till syrup turns deep amber, brushing down sides of pan with moist pastry brush and swirling pan occasionally. Remove from warmth; pour in 1 1/4 cups cream (aggregate will bubble up), stir over low heat till caramel is melted and smooth. Increase heat and boil till sauce is decreased to at least one 2/three cups, stirring often, approximately 4 minutes. Remove from warmth; mix in pecans and bourbon.
To make pudding: preheat oven to 350 tiers F (a hundred seventy five tiers C).
Combine milk, 2 cups cream, and 1 cup sugar in heavy massive saucepan over medium high heat, stir till sugar dissolves and combination involves boil. Remove from heat, upload chocolate, and stir till easy.
Beat eggs and vanilla in big bowl to blend. Gradually whisk in chocolate combination; upload bread cubes and permit stand till bread absorbs some of the custard, stirring occasionally, approximately half-hour. Transfer aggregate to a 13x9x2-inch glass baking dish. Cover with foil.
Bake at 350 tiers F (175 stages C) till set in middle, about 45 mins. Serve pudding warm or at room temperature with warm sauce.

Notes :

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