Double-Fudge Bread Pudding

By mamacasma

The only thing better than fudge is double fudge, according to the Deen brothers. Bourbon gives this dessert its distinctive Southern flavor.

Ingredients

• Butter, for dish
• 1 1-lb day-old French or Italian bread, cut into 1-inch cubes
• 1 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 1/4 cup unsweetened cocoa powder
• 1-1/2 tsp. cinnamon
• Pinch salt
• 6 large eggs
• 1 Tbsp. pure vanilla extract
• 1 lb. semisweet chocolate, finely chopped
• 3 cups milk
• 1/4 cup heavy cream
• 1/4 cup bourbon
• Sweetened whipped cream (optional)

Preparation

Step 1

1. Butter a 13-by-9-inch baking dish. Spread out bread in dish.

2. In a large bowl, whisk together sugars, cocoa powder, cinnamon and salt. Whisk in eggs, one at a time, until combined well. Whisk in extract.

3. Place chocolate in a medium heatproof bowl. In a medium saucepan, bring milk and heavy cream just to a boil. Pour over chocolate and stir until completely melted. Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon. Evenly pour over bread. Refrigerate, stirring occasionally, at least 1 hr or overnight.

4. Heat oven to 325 degrees F. Bake pudding until just set and a knife inserted in center comes out clean, about 1 hr. Serve warm or chilled with whipped cream (if using).