As you know I’m from Kentucky and this is derby week. When I think about the derby, I think of sweet desserts and bourbon. That’s one reason I made and posted my Bourbon Chocolate Pecan Pie a few days ago. What could taste better than a pie made with the combination of bourbon, chocolate and pecans? That’s really a hard one to top, but I think I found an equal winner…Chocolate Bread Pudding With Bourbon Sauce. It’s a good thing these two desserts aren’t horses. We’d have a tie. I’m also glad I don’t have to choose between the two, because I honestly couldn’t do it. If you’re planning a derby party, this would be a perfect dessert. Trust me, you will get rave reviews from your guests and they’ll be wanting seconds.
You won’t believe how quick and easy this recipe comes together. Here’s all you do…
- Cut some Challah bread into small cubes and soak for awhile in some milk.
- Whisk together some eggs, sugar, vanilla and cinnamon and pour over the bread in a baking dish.
- Cut a bittersweet chocolate bar into small pieces and sprinkle over the top.
- Drizzle some butter over the top and bake.
Once it’s baked, you make a very easy but delectable bourbon sauce for pouring over the bread pudding when serving…
- Melt some butter in a saucepan.
- Add some sugar and good bourbon and bring to a simmer.
- Whisk part of the hot mixture in with some eggs, (to temper the eggs, so they don’t cook)
- Pour the egg mixture back into the pan, and cook until the mixture begins to thicken.
Pour the warm bourbon sauce over the warm bread pudding when serving. Oh my is this delicious!!!
Melted bittersweet chocolate pieces intermingled with vanilla, and a warm buttery bourbon sauce drizzled over the top. Need I say more!!!
Chocolate Bread Pudding:
1 loaf stale Challah bread, cut into 1 inch cubes, about 8 cups. (If bread is fresh, place spread it on a cookie sheet and bake in a 350 degree oven until crusty).
3 1/2 cups whole milk
3 large eggs
1 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
4 ounces bittersweet chocolate chopped into large pieces, use good quality such as Ghirardelli
3 tablespoons unsalted butter, melted
2 large eggs
6 ounces unsalted butter
2 cups sugar
1/2 cup good bourbon such as Woodford Reserve
Chocolate Bread Pudding:
Place the bread cubes in a large bowl. Pour milk over the bread crumbs and toss until all the bread is moistened. Set the bread and milk aside for one hour.
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish and set aside.
In a medium bowl, whisk together the eggs, sugar, vanilla and cinnamon and pour over the bread/milk mixture. Gently fold together with a large spoon until well combined. Sprinkle the chocolate pieces evenly over the top and drizzle the butter over the entire top. Cover with foil.
Bake for 30 minutes covered, followed by 15 minutes uncovered or until pudding is set and firm, (no longer wet and mushy) and golden brown on top. Serve warm with Bourbon Sauce.
Whisk the eggs in a medium bowl or large measuring cup and set aside.
Melt butter in a medium heavy bottomed saucepan over medium heat. Add the sugar and bourbon and whisk to combine. Bring to a simmer over medium heat, whisking frequently. Pour about one half of the hot mixture into the egg yolks, whisking vigorously, (this is called tempering the eggs, so that the hot mixture doesn’t cook the eggs). Pour the egg/bourbon mixture back into the pan and whisk constantly over medium heat until mixture comes to a boil. Continue whisking and cook until mixture thickens. This could take about 6-7 minutes. Keep warm and serve over warm bread pudding.
If you cannot find Challah bread, you can use French or regular bread, but make sure it is stale or crisped up in the oven.
Some recipes with bread aren’t as good the next day, but this bread pudding is every bit as good the next day.
Recipe adapted from Woodford Reserve’s recipe for Chocolate Bread Pudding with Bourbon Butter Sauce.