For an extra layer of flavor, consider adding a pinch of sea salt to the bourbon pecan sauce to balance the sweetness. If you don't have egg bread, challah or brioche can be used as substitutes. The bread pudding can be assembled ahead of time and refrigerated, unbaked, for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold. To ensure the pecans are extra flavorful, toast them lightly in a dry skillet over medium heat until fragrant before chopping.
Chocolate Bread Pudding with Bourbon Pecan Sauce
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS105
Indulge in the decadence of chocolate bread pudding, elevated with a luscious bourbon pecan sauce. This recipe transforms simple ingredients into an unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate77 g
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Cholesterol236 mg
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Fiber3 g
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Protein13 g
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Saturated Fat21 g
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Sodium278 mg
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Sugar52 g
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Fat43 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 20 mins **Prepare the Bourbon Pecan Sauce:** In a heavy-bottomed saucepan, combine 1 1/4 cups sugar and water over medium heat. Stir until the sugar dissolves. Add corn syrup and lemon juice. Increase the heat to medium-high and boil without stirring until the syrup turns a deep amber color. Use a wet pastry brush to brush down any sugar crystals on the sides of the pan. Swirl the pan occasionally. (Approximately 10-15 minutes).
02 Step
Recipe View 5 mins Remove the pan from the heat and carefully pour in 1 1/4 cups of heavy cream (the mixture will bubble vigorously). Stir over low heat until the caramel is melted and smooth. Increase the heat and boil until the sauce is reduced to 1 2/3 cups, stirring frequently (about 4 minutes).
03 Step
Recipe View 0 mins Remove from heat and stir in the toasted pecans and bourbon. Set aside and keep warm.
04 Step
Recipe View 5 mins **Prepare the Chocolate Bread Pudding:** Preheat oven to 350 degrees F (175 degrees C).
05 Step
Recipe View 10 mins In a large heavy-bottomed saucepan, combine the milk, 2 cups of heavy cream, and 1 cup of sugar. Heat over medium-high heat, stirring until the sugar dissolves and the mixture comes to a simmer. Remove from heat, add the coarsely chopped semisweet chocolate, and stir until the chocolate is melted and the mixture is smooth.
06 Step
Recipe View 5 mins In a large bowl, whisk together the eggs and vanilla extract until well blended.
07 Step
Recipe View 30 mins Gradually whisk the warm chocolate mixture into the egg mixture. Add the sliced egg bread and let it soak, stirring occasionally, until the bread has absorbed some of the custard (about 30 minutes).
08 Step
Recipe View 5 mins Transfer the bread pudding mixture to a 13x9x2-inch glass baking dish. Cover the dish tightly with aluminum foil.
09 Step
Recipe View 50 mins Bake in the preheated oven until the pudding is set in the center (about 45 minutes). To test for doneness, insert a knife into the center; it should come out with moist crumbs attached.
10 Step
Recipe View 0 mins Serve the chocolate bread pudding warm or at room temperature, drizzled generously with the warm bourbon pecan sauce.
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RECIPE REVIEWS
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Please Rate
Nick Yundt
Feb 21, 2025The instructions were easy to follow, and the pudding turned out perfectly. Thank you for sharing!
Lacey Schultz
Dec 20, 2024Absolutely delicious! I will definitely be making this again.
Trent Berge
Sep 22, 2024This recipe is a game-changer! The bourbon pecan sauce is out of this world.
Missouri Baumbach
Aug 12, 2024I made this for a dinner party, and it was a huge hit. Everyone raved about it!