Ingredients: |
Ingredients: 1 loaf stale French bread, cubed (about 8 cups)
3/4 cup sugar
1/4 cup brown sugar
4 eggs
2 cups heavy cream
2 cups half-n-half
2 teaspoons vanilla
1/8 teaspoon orange extract
6 tablespoons butter, melted & cooled
1/2 teaspoon salt
Zest of one orange
4 squares semi-sweet chocolate, chopped
4 squares bittersweet chocolate, chopped
4.25 oz Symphony bar, chopped
2 cups toasted and chopped pecans
Whiskey Sauce
1 1/2 cup milk
1 stick butter
1 cup sugar
3 tablespoons cornstarch mixed with 1/4 cup cool water, stir until cornstarch has dissolved.
1/2-1 cup Jack Daniels or Southern Comfort
1/8-1/4 teaspoon salt
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Directions: |
Directions:Preheat oven to 325º. The bread pudding cooks in a water bath, so you'll need 13x9 for the pudding itself, and a pan large enough to hold the 13x9 pan. BegIn heating a pot of water - 4-6 cups, depending upon the size of the larger pan. The water does not need to boil, but it must be hot. Butter a 13x9 pan and set inside the larger pan. Place the bread cubes, chopped chocolate, and pecans into the buttered pan; make sure the chocolate and pecans are well-distributed. In a mixing bowl, combine the sugar, eggs, vanilla, zest, salt and extract; beat for 5 minutes until lemon-colored and thick. Add both creams and the melted butter. Mix well. Pour custard over bread cubes, using a spoon to press the cubes into the custard. Carefully, pour the hot water into the larger pan; go slowly, as you don't want the water to splash into the bread pudding. Very carefully, place into the preheated oven.
Bake for 60-75 minutes, or until a tester inserted comes out clean. Begin testing at 60 minutes.
To make whiskey sauce:
Cook milk, butter, and sugar over medium heat until sugar has dissolved. Add salt, whiskey, and cornstarch mixture to sugar mixture and cool for 2 minutes, or until thickened. Serve warm over bread pudding. |
This recipe for Triple Chocolate Chunk Bread Pudding is from