Mean's Chocolate Bread Pudding With Bourbon-pecan Caramel Sauce

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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 chopped pecans, toasted
• 2 tablespoons bourbon
• 2 cups milk (do not use low-fat or nonfat)
• 2 cups whipping cream
• 1 cup sugar
• 8 ounces high quality bittersweet chocolate, chopped (el rey or scharfen berger)
• 8 large eggs
• 1 tablespoon vanilla extract
• 1 lb unsliced egg bread or 1 lb brioche bread or 1 lb challah, crusts trimmed, cut into 1-inch pieces

Recipe

• 1 note: i rarely make the sauce.
• 2 although it is wonderful, i prefer to use unsweetened whipped cream.
• 3 since this recipe is all about the chocolate, do not use low quality.
• 4 for sauce: stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
• 5 mix in corn syrup and lemon juice.
• 6 increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
• 7 remove from heat.
• 8 pour in cream (mixture will bubble up).
• 9 stir over low heat until caramel is melted and smooth.
• 10 increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
• 11 remove from heat.
• 12 mix in pecans and bourbon.
• 13 (can be made 1 day ahead. cover and chill. rewarm before using.) for pudding: preheat oven to 350°f.
• 14 combine milk, cream and sugar in heavy large saucepan over medium-high heat.
• 15 stir until sugar dissolves and mixture comes to boil.
• 16 remove from heat.
• 17 add chocolate; stir until smooth.
• 18 beat eggs and vanilla in large bowl to blend.
• 19 gradually whisk in chocolate mixture.
• 20 add bread cubes.
• 21 let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
• 22 transfer mixture to 13x9x2-inch glass baking dish.
• 23 cover with foil.
• 24 bake until set in center, about 45 minutes.
• 25 uncover; cool at least 15 minutes.
• 26 serve pudding warm or at room temperature with warm sauce.