Chocolate challah bread pudding with bourbon butterscotch sauce
- 15 cups stale Challah or egg bread, cut into 1 inch cubes
- 3 cups milk
- 1/4 cup heavy cream
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- pinch salt
- 6 eggs, lightly beaten
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup brown sugar
- 1/2 cup room temperature butter
- 1/2 cup whipping cream
- 1/4 cup bourbon
- 1 teaspoon vanilla
Adapted from bing.com
Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish. Place the bread cubes in the baking dish.
In a large bowl, whisk together all remaining ingredients, except the chocolate chips. Whisk until the mixture is smooth and a uniform consistency.
Pour the mixture evenly over the bread cubes. Sprinkle the chocolate chips over the surface of the bread and egg mixture. Give everything a light stir to distribute the chocolate chips throughout and to ensure all the bread is evenly coated.
Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
Bake the pudding for 1 hour, or until set (a knife inserted into the center of the pudding should come out clean).
Serve the pudding warm or at room temperature with or without the sauce and or with whipped topping.
Using a medium sized sauce pan, whisk sugar and butter over medium heat until the butter melts. Whisk in cream and stir until the sugar dissolves and the sauce is smooth and thick.
Take the pan off the heat and whisk in the bourbon and vanilla. Be careful as it will bubble up. Continue whisking until combined.
Serve warm over the Chocolate Bread Pudding.
The remaining sauce can be kept in the refrigerator for up to a week and re-heated over low heat as needed.
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