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1
Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
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2
Mix in corn syrup and lemon juice.
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3
Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
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4
Remove from heat.
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5
Pour in cream (mixture will bubble up).
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6
Stir over low heat until caramel is melted and smooth.
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7
Increase heat; boil until sauce is reduced to 1-2/3 cups (400 ml), stirring often, about 4 minutes.
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8
Remove from heat.
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9
Mix in pecans and bourbon.
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10
Can be made 1 day ahead.
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11
Cover and chill.
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12
Rewarm before using.
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13
Preheat oven to 350 degrees (175 C.).
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14
Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
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15
Stir until sugar dissolves and mixture comes to boil.
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16
Remove from heat.
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17
Add chocolate; stir until smooth.
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18
Beat eggs and vanilla in large bowl to blend.
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19
Gradually whisk in chocolate mixture.
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20
Add bread cubes.
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21
Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
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22
Transfer mixture to 13 x 9 x 2-inch glass baking dish.
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23
Cover with foil.
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24
Bake until set in center, about 45 minutes.
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25
Uncover; cool at least 15 minutes.
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26
Serve pudding warm or at room temperature with warm sauce.
