Ingrédients pour Mean's Chocolate Bread Pudding With Bourbon Pecan Caramel Sauce
- 3/4 cup granulated sugar
- 1/4 cup water
- Light Corn Syrup
- Fresh Lemon Juice
- Whipping Cream
- 1/2 cup pecan halves
- 2 tablespoons bourbon
- 4 cups whole milk
- Bittersweet Chocolate
- 4 large eggs
- Vanilla Extract
- Egg Bread
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Comment préparer Mean's Chocolate Bread Pudding With Bourbon Pecan Caramel Sauce
- **Prepare the Caramel Sauce:**
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until sugar dissolves.
- Stir in 1/2 cup light corn syrup and 1 tablespoon lemon juice.
- Increase heat to high and boil without stirring, swirling the pan occasionally and brushing down the sides with a wet pastry brush, until the syrup turns a deep amber color (about 8-10 minutes).
- Carefully remove from heat and slowly whisk in 1 cup heavy cream. Stir until the caramel is smooth.
- Return to medium heat and boil, stirring frequently, until the sauce reduces to 1 2/3 cups (about 4 minutes).
- Remove from heat and stir in 1/2 cup pecan halves and 2 tablespoons bourbon.
- **Prepare the Bread Pudding:**
- Preheat oven to 350°F (175°C).
- In a heavy saucepan, combine 4 cups whole milk, 1 cup heavy cream, and 3/4 cup granulated sugar over medium-high heat.
- Stir until the sugar dissolves and the mixture comes to a gentle boil.
- Remove from heat and add 12 ounces of high-quality bittersweet chocolate, chopped. Stir until smooth and chocolate is melted.
- In a large bowl, whisk together 4 large eggs and 1 teaspoon vanilla extract.
- Gradually whisk the warm chocolate mixture into the eggs, ensuring a smooth batter.
- Add 6 cups cubed stale bread (challah or brioche recommended) and gently stir until the bread is mostly coated. Let stand for 30 minutes, stirring occasionally, to allow the bread to absorb the custard.
- Pour the pudding mixture into a greased 13x9x2-inch baking dish.
- Cover with aluminum foil.
- Bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes, or until a knife inserted into the center comes out clean.
- Let cool for at least 15 minutes before serving.
- Serve warm or at room temperature, topped generously with the warm bourbon pecan caramel sauce. A dollop of unsweetened whipped cream is optional but recommended.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
195g
Fat
107g
Carbs
26g
