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1
Stir in the milk, 1 cup sugar and 1/2 cup concentrate and thawed orange juice in a saucepan over medium-low heat until the sugar dissolves.
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2
Cool for a few minutes.
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3
(It's fine if the mixture curdles slightly)
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4
In a large bowl, add the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks, whisk until well mixed, fold in the bread.
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5
Cover and chill in the refrigerator until the liquid is absorbed, 1 1/2 to 2 hours.
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6
Preheat the oven to 350F (180C).
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7
Coat a 9-by-13-inch baking dish with cooking spray or grease with butter.
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8
Gently fold the chocolate chunks or chips into the bread mixture.
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9
Pour and spread evenly in the baking dish and sprinkle with sugar.
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10
Bake until a wooden stick or tooth pick or a knife inserted into the center comes out clean, 113 hours to 1 1/2 hours.
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11
As the pudding is baking, at the same time make the sauce:
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12
Add 1/4 cup of butter in a small saucepan over medium heat until melts.
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13
Stir in the remaining 1/2 cup sugar and cook until lightly caramelized, about 6 minutes.
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14
Stir in the remaining 1 cup concentrated and thawed orange juice, 3/4 cup bourbon and the salt.
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15
Cook until thick, 12 to 15 minutes.
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16
Stir in the cream and simmer until the sauce gets thick and coats a spoon, 10 to 15 minutes.
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17
Once the pudding is done, let cool on a wire rack in the pan for a few minutes.
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18
Before serving, slice the bread pudding and drizzle with the sauce.
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19
Serve warm or at room temperature.
