Chocolate Bread Pudding with Bourbon-Pecan Sauce

Name: Chocolate Bread Pudding with Bourbon-Pecan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups (300 ml) sugar; 1/2 cup (125 ml) water; 1/4 cup (60 ml) light corn syrup; 1 tbsp (15 ml) fresh lemon juice; 1-1/4 cups (300 ml) whipping cream; 1 cup (225 ml) chopped pecans, toasted; 2 tbsp (30 ml) bourbon; 2 cups (475 ml) milk (do not use low-fat or nonfat); 2 cups (475 ml) whipping cream; 1 cup (225 ml) sugar; 8 oz (224 grm). semisweet chocolate, chopped; 8 large eggs; 1 tbsp (15 ml) vanilla extract; 1 1-pound loaf unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Servings: persons

1-1/4 cups (300 ml) sugar
1/2 cup (125 ml) water
1/4 cup (60 ml) light corn syrup
1 tbsp (15 ml) fresh lemon juice
1-1/4 cups (300 ml) whipping cream
1 cup (225 ml) chopped pecans, toasted
2 tbsp (30 ml) bourbon
2 cups (475 ml) milk (do not use low-fat or nonfat)
2 cups (475 ml) whipping cream
1 cup (225 ml) sugar
8 oz (224 grm). semisweet chocolate, chopped
8 large eggs
1 tbsp (15 ml) vanilla extract
1 1-pound loaf unsliced egg bread, crusts trimmed, cut into 1-inch pieces

1
Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
2
Mix in corn syrup and lemon juice.
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.
4
Remove from heat.
5
Pour in cream (mixture will bubble up).
6
Stir over low heat until caramel is melted and smooth.
7
Increase heat; boil until sauce is reduced to 1-2/3 cups (400 ml), stirring often, about 4 minutes.
8
Remove from heat.
9
Mix in pecans and bourbon.
10
Can be made 1 day ahead.
11
Cover and chill.
12
Rewarm before using.
13
Preheat oven to 350 degrees (175 C.).
14
Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
15
Stir until sugar dissolves and mixture comes to boil.
16
Remove from heat.
17
Add chocolate; stir until smooth.
18
Beat eggs and vanilla in large bowl to blend.
19
Gradually whisk in chocolate mixture.
20
Add bread cubes.
21
Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
22
Transfer mixture to 13 x 9 x 2-inch glass baking dish.
23
Cover with foil.
24
Bake until set in center, about 45 minutes.
25
Uncover; cool at least 15 minutes.
26
Serve pudding warm or at room temperature with warm sauce.

1706

kcal

Calories

115

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/4 cups (300 ml) sugar, 1/2 cup (125 ml) water, 1/4 cup (60 ml) light corn syrup, 1 tbsp (15 ml) fresh lemon juice, and more.

Yes, Chocolate Bread Pudding with Bourbon-Pecan Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!