Constance
Master Chef
This recipe is from my friend Sophia...I made it last night, and it's out of this world!
Sophia's Chocolate Bread Pudding with Whiskey Sauce
1/4 cup unsalted butter
7 cups French bread cubes
2 cups whipping cream
1 cup milk
8 (1-ounce) bittersweet chocolate squares, chopped
5 egg yolks, lightly beaten
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
Garnish: chocolate shavings
Melt butter in a large heavy skillet over medium heat. Add bread cubes, and cook, stirring constantly, 3 minutes or until golden. Transfer to a lightly greased 13- x 9-inch baking dish.
Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar, and vanilla. Pour over bread cubes; let stand 30 minutes. Cover with foil; cut 6 small holes in foil to allow steam to escape.
Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches.
Bake at 325° for 1 hour and 45 minutes or until set. Remove bread pudding from water. Cool 30 minutes on a wire rack. Serve warm with Whiskey Sauce. Garnish, if desired.
Yield: Makes 8 to 10 servings
Whiskey Sauce
1 1/2 cups milk
1/2 cup butter or margarine
1 cup sugar
3 tablespoons cornstarch
1/4 cup water
1/2 cup bourbon
Cook first 3 ingredients in a heavy saucepan over low heat, stirring often, until butter melts and sugar dissolves.
Combine cornstarch and 1/4 cup water, stirring until smooth. Add to butter mixture; stir in bourbon. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute.
Yield: Makes 2 3/4 cups
Sophia's Chocolate Bread Pudding with Whiskey Sauce
1/4 cup unsalted butter
7 cups French bread cubes
2 cups whipping cream
1 cup milk
8 (1-ounce) bittersweet chocolate squares, chopped
5 egg yolks, lightly beaten
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
Garnish: chocolate shavings
Melt butter in a large heavy skillet over medium heat. Add bread cubes, and cook, stirring constantly, 3 minutes or until golden. Transfer to a lightly greased 13- x 9-inch baking dish.
Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar, and vanilla. Pour over bread cubes; let stand 30 minutes. Cover with foil; cut 6 small holes in foil to allow steam to escape.
Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches.
Bake at 325° for 1 hour and 45 minutes or until set. Remove bread pudding from water. Cool 30 minutes on a wire rack. Serve warm with Whiskey Sauce. Garnish, if desired.
Yield: Makes 8 to 10 servings
Whiskey Sauce
1 1/2 cups milk
1/2 cup butter or margarine
1 cup sugar
3 tablespoons cornstarch
1/4 cup water
1/2 cup bourbon
Cook first 3 ingredients in a heavy saucepan over low heat, stirring often, until butter melts and sugar dissolves.
Combine cornstarch and 1/4 cup water, stirring until smooth. Add to butter mixture; stir in bourbon. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute.
Yield: Makes 2 3/4 cups
