Chocolate Bread Pudding with Bourbon-Pecan

* Exported from MasterCook *

Chocolate Bread Pudding with Bourbon-Pecan

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Puddings
Sauces Restaurant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BON APPETIT 9/95-----
1 1/4 cups Sugar
1/2 cup Water
1/4 cup Light corn syrup
1 tablespoon Fresh lemon juice
1 1/4 cups Whipping cream
1 cup Pecans; chopped -- toasted
2 tablespoons Bourbon
Pudding:
2 cups Milk (not low or nonfat)
2 cups Whipping cream
1 cup Sugar
8 ounces Semisweet chocolate -- chopped
8 large Eggs
1 tablespoon Vanilla extract
1 pound Unsliced egg bread -- crusts
cut into 1" pieces

For Sauce: Stir sugar and water in heavy large saucepan over medium heat until
sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil
without stirring until syrup turns deep amber, brushing down sides of pan wih
wet pastry brush and swirling pan occasionally. Remove from heat. Pour in
cream (mixture will bubble up). Stir over low heat until caramel is melted and
smooth. Increase heat; broil until sauce is reduced to 1-2/3 cups, stirring
often, about 4 minutes. Remove from heat. Mix in pecans and bourbon.

For Pudding: Preheat oven to 350 degrees. Combine milk, cream and sugar in
heavy large saucepan over medium-high heat. Stir until sugar dissolves and
mixture comes to boil. Remove from heat. Add chocolate; stir until smooth.
Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate
mixture. Add bread cubes. Let stand until bread absorbs some of custard,
stirring occasionally, about 30 minutes.

Transfer mixture to 13x9x2-inch glass baking dish.
Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at
least 15 minutes.

Serve pudding warm or at room temperature with warm sauce. MM Norma_Wrenn MSN

- - - - - - - - - - - - - - - - - -