Sunny's Double Chocolate Bread Pudding With Bourbon Whipped Cream
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 cups
Milk1.5 cups
Chocolate Syrup1 cup
Brown Sugar1 tsp
Ground Cinnamon1 tsp
Salt6
Eggs2 tbsps
All-Purpose Flour1 cup
Pecan (chopped)1 tsp
Sea Salt (maldon)1 cup
Heavy Cream1 tbsp
Bourbon1 tbsp
SugarDirections:
1
Watch how to make this recipe
2
For the bread pudding: Preheat the oven to 350 degrees
3
Prepare the bottom and sides of the baking dish with the butter
4
In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top
5
Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom
6
In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs
7
Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up
8
Allow to rest for 10 minutes
9
Then press down a bit again
10
For the topping: In a medium bowl, toss the butter and with the flour to coat all sides of the butter
11
Then add the pecans, brown sugar, salt and cinnamon
12
Mix together with your hands to get the butter to blend into all the ingredients
13
Sprinkle evenly over the top of the baking dish
14
Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes
15
Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away
16
Serve with a dollop of Bourbon Whipped Cream
17
Can also be served cold
18
In a large bowl, whisk heavy cream until soft peaks form
19
Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl
20
Refrigerate and serve cold