I am on a bread pudding kick lately. I dabbled in savory bread pudding recently, but, of course, with my sweet tooth, bread pudding is almost always a dessert. Preferably with chocolate.
I sent the hubby out to do some last-minute Thanksgiving shopping, and, since I make my shopping lists for my own reference, it was no surprise that he read “chocolate chips” and brought home a bag of semisweet chocolate chips. However, since I was planning to make White and Dark Chocolate Bread Pudding, what I really needed was a bag of white chocolate chips, too. At least he got the right brand (Ghirardelli, for the record) — I give him bonus points for that!
In light of our scaled-back Thanksgiving, I opted not to make the bread pudding after all, but since I had all the ingredients, I ended up making a new version of a few days later.*
* Yeah, gotta get that sweet tooth under control. When the pie ran out, I was jonesing. I feel another sugar detox coming on… but not until after the holidays are over!
This time, I used all semisweet chocolate instead of half white chocolate, and made the sauce with the remains of my precious coffee bourbon.
It was absolutely delicious, and the coffee bourbon really put it over the top. I think it’d work just fine with regular bourbon, but I need to get started on infusing more anyway. There are just too many delicious uses for it!
- 2 cups heavy cream
- ½ cup coffee bourbon
- ¼ cup sugar
- ½ tsp vanilla extract
- 2 tsp cornstarch
- 2 tsp water
- 1 loaf of French bread with crust (about 12 oz), cut into 1-inch cubes
- 12 oz semisweet chocolate chips
- 4 eggs
- ½ cup plus 2 Tbsp brown sugar
- 2 tsp vanilla extract
- 2 cups cream, divided
- ½ cup whole milk
- Bring the cream, coffee bourbon, sugar and vanilla to a boil in a medium saucepan over medium-high heat, stirring frequently.
- Mix the cornstarch and 2 tsp water in a small bowl to blend, then whisk into the cream mixture.
- Boil until the sauce thickens, stirring constantly, about 3 minutes.
- Cool, then cover and refrigerate until cold, about 2 hours.**
- Combine the bread cubes and chocolate chips in a large bowl and toss to blend.
- Beat the eggs, brown sugar and vanilla in a stand mixer to blend. Gradually beat in 1½ cups of the cream and all of the milk.
- Add the cream mixture to the bread mixture and stir to combine. Let stand 30 minutes.
- Preheat the oven to 350°. Grease or spray a 13×9 baking dish with vegetable oil.
- Transfer the bread mixture to the prepared dish, spreading evenly. Drizzle with the remaining ½ cup cream. Sprinkle with the remaining 2 Tbs brown sugar.
- Bake until golden and set in center, 50 to 60 minutes. Cool slightly.
- Drizzle slices of the bread pudding generously with the sauce and serve warm.