Best 3 Chocolate Bread Pudding With Bourbon Pecan Caramel Sauce Recipes
Indulge in a symphony of flavors with our delectable Chocolate Bread Pudding, a classic dessert elevated with a luscious Bourbon Pecan Caramel Sauce. This indulgent treat combines rich chocolate and tender bread, soaked in a creamy custard and baked to perfection. As the bread pudding bakes, a tantalizing aroma fills the air, promising a delightful experience. Top it off with the velvety Bourbon Pecan Caramel Sauce, a symphony of flavors that dances on your palate, with hints of caramel sweetness, nutty pecans, and a touch of bourbon warmth. This Chocolate Bread Pudding with Bourbon Pecan Caramel Sauce is a dessert masterpiece that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
Steps:
- FOR SAUCE:
- Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- FOR PUDDING:
- Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
- Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
- Serve pudding warm or at room temperature with warm sauce.
CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE
A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.
Provided by JACLYN
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 12
Number Of Ingredients 14
Steps:
- To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
- To make pudding: preheat oven to 350 degrees F (175 degrees C).
- Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
- Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
- Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.
Nutrition Facts : Calories 732.4 calories, Carbohydrate 76.9 g, Cholesterol 235.7 mg, Fat 43.4 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 21.1 g, Sodium 278 mg, Sugar 52 g
MEAN'S CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. I can't *wait* to try this. Mean posted it on posted May 18, 2002.
Provided by newspapergal
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Note: I rarely make the sauce.
- Although it is wonderful, I prefer to use unsweetened whipped cream.
- Since this recipe is all about the chocolate, DO NOT USE Low quality.
- FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
- Mix in corn syrup and lemon juice.
- Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
- Remove from heat.
- Pour in cream (mixture will bubble up).
- Stir over low heat until caramel is melted and smooth.
- Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
- Remove from heat.
- Mix in pecans and bourbon.
- (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
- Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
- Stir until sugar dissolves and mixture comes to boil.
- Remove from heat.
- Add chocolate; stir until smooth.
- Beat eggs and vanilla in large bowl to blend.
- Gradually whisk in chocolate mixture.
- Add bread cubes.
- Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
- Transfer mixture to 13x9x2-inch glass baking dish.
- Cover with foil.
- Bake until set in center, about 45 minutes.
- Uncover; cool at least 15 minutes.
- Serve pudding warm or at room temperature with warm sauce.
Nutrition Facts : Calories 769.8, Fat 44.8, SaturatedFat 21.6, Cholesterol 284.8, Sodium 303.3, Carbohydrate 79.8, Fiber 2.1, Sugar 48.9, Protein 13.5
Tips:
- Use stale bread for a better texture. Fresh bread will make the pudding too soggy.
- Don't overcook the pudding. It should be set but still a little wobbly in the center.
- Make sure the caramel sauce is thick and bubbly before pouring it over the pudding.
- Let the pudding cool slightly before serving. This will allow the flavors to meld and the pudding to set.
- Serve the pudding with a dollop of whipped cream or ice cream.
Conclusion:
This chocolate bread pudding with bourbon pecan caramel sauce is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The combination of chocolate, bread, and caramel is sure to please everyone. So next time you are looking for a special treat, give this chocolate bread pudding a try. You won't be disappointed!
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