Chocolate Challah Bread Pudding with Bourbon Carmel Sauce

Summary

Yield6
Prep Time2 hours
Recipe TagsDessert

Description

This is a very rich and luscious dessert that is an absolute favorite. Drink with a very full bodied Cabernet since few red wines have the ability to stand up to a dessert as decadent and sweet as this one.

Ingredients

  • 10 oz bettersweet chocolate, chopped
  • 1 1⁄2 c whole mild
  • 1 c heavy cream
  • 3 eggs
  • 3 egg yolks
  • 1 c sugar plus 2 more tablespoons
  • 1 t vanilla extract
  • 1⁄2 t salt
  • 1 lb challah, crust removed, diced in 1" cubes

Instructions

1. Butter an 8x11 inch glass or ceramic baking dish. Melt chocolate over a double boiler.

2. In a medium saucepan, bring milk and cream to a simmer over moderate high heat. In a large bowl, whisk the whole eggs and yolks with 1/2 cup sugar, the vanilla and salt. Slowly whisk the hot milk mixture into the egg mixture, then whisk in the chocolate.

3. Spread the challah cubes in the prepared baking dish and pour the chocolate custard over the top. Press the challah into the custard until evenly soaked. Let stand for 20 minutes.

4. Preheat over to 325 degrees. Sprinkle the remaining 2 tbl of sugar over the bread pudding. Set the baking dish into a roasting pan and fill the pan halfway with hot water. Bake the bread pudding for 50 minutes. Remove from the oven and water bath and let stand 20 minutes.

5. Serve the bread pudding warm or at room temperature with the Bourbon Carmel Sauce and whipped cream.