Creamy Chocolate and Orange Bread Pudding

1. 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.

2. 2

   Cool for a few minutes.

3. 3

   (It's fine if the mixture curdles slightly)

4. 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.

5. 5

   Cover and chill in the refrigerator until the liquid is absorbed, 1 1/2 to 2 hours.

6. 6

   Preheat the oven to 350F (180C).

7. 7

   Coat a 9-by-13-inch baking dish with cooking spray or grease with butter.

8. 8

   Gently fold the chocolate chunks or chips into the bread mixture.

9. 9

   Pour and spread evenly in the baking dish and sprinkle with sugar.

10. 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.

11. 11

    As the pudding is baking, at the same time make the sauce:

12. 12

    Add 1/4 cup of butter in a small saucepan over medium heat until melts.

13. 13

    Stir in the remaining 1/2 cup sugar and cook until lightly caramelized, about 6 minutes.

14. 14

    Stir in the remaining 1 cup concentrated and thawed orange juice, 3/4 cup bourbon and the salt.

15. 15

    Cook until thick, 12 to 15 minutes.

16. 16

    Stir in the cream and simmer until the sauce gets thick and coats a spoon, 10 to 15 minutes.

17. 17

    Once the pudding is done, let cool on a wire rack in the pan for a few minutes.

18. 18

    Before serving, slice the bread pudding and drizzle with the sauce.

19. 19

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.