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Note: I rarely make the sauce.
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Although it is wonderful, I prefer to use unsweetened whipped cream.
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Since this recipe is all about the chocolate, DO NOT USE Low quality.
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FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
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Mix in corn syrup and lemon juice.
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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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Remove from heat.
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Pour in cream (mixture will bubble up).
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Stir over low heat until caramel is melted and smooth.
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Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
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Remove from heat.
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Mix in pecans and bourbon.
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(Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350u00b0F.
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Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
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Stir until sugar dissolves and mixture comes to boil.
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Remove from heat.
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Add chocolate; stir until smooth.
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Beat eggs and vanilla in large bowl to blend.
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Gradually whisk in chocolate mixture.
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Add bread cubes.
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Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
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Transfer mixture to 13x9x2-inch glass baking dish.
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Cover with foil.
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Bake until set in center, about 45 minutes.
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Uncover; cool at least 15 minutes.
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Serve pudding warm or at room temperature with warm sauce.
