Chocolate Chip Bread Pudding with Bourbon Caramel Sauce

(from castro15’s recipe box)

Categories: Desserts

Ingredients

  • For the Bread Pudding:
  • 4 large eggs
  • 2 1/2 cups heavy cream
  • 1 3/4 cups packed dark brown sugar
  • 1 loaf white bread, cut into 1-inch pieces
  • 1 cup semisweet chocolate chips
  • Cooking spray
  • For the Caramel Sauce:
  • 2 cups packed light brown sugar
  • 1 cup heavy cream
  • 3 oz. Maker's Mark bourbon

Directions

  1. Make the bread pudding: Whisk the eggs, heavy cream and brown sugar in a large bowl until dissolved. Add the bread and chocolate chips and toss until the bread is well coated. Cover and refrigerate overnight.

  2. Preheat the oven to 350. Coat an 8-inch square baking dish with cooking spray and line the bottom and halfway up the sides with parchment; mist with more cooking spray. Add the bread mixture; cover with parchment and foil. Bake 1 1/2 hours, then uncover and continue to bake until just set but still jiggly, 15-20 more minutes.

  3. Meanwhile, make the caramel sauce: Bring the brown sugar and heavy cream to a boil in a saucepan over medium-high heat, stirring constantly; cook until the sugar is dissolved, 2-4 minutes. Remove from the heat, add the bourbon and return to low heat. Stir and keep warm. Serve over the bread pudding.

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