DOUBLE-FUDGE BREAD PUDDING

Double-Fudge Bread Pudding image

I always like to have bread pudding as a dessert when dining out, but I've never made this one. This one I had to try, though, and it's wonderful. It's a recipe by Paula Deen and it was published in a recent issue of Ladies Home Journal. Plan ahead - it should refrigerate for at least 1 hour or overnight. I have included the 1 hour chilling time in the preparation time.

Provided by CookingONTheSide

Categories Dessert

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

butter, for dish
1 lb day-old French bread or 1 lb Italian bread, cut into 1-inch cubes
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cinnamon
1 pinch salt
6 large eggs
1 tablespoon pure vanilla extract
1 lb semisweet chocolate, finely chopped
3 cups milk
1/4 cup heavy cream
1/4 cup Bourbon
sweetened whipped cream (optional)

Steps:

Butter a 13x9-inch baking dish; spread out bread in dish.
In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
Whisk in eggs, one at a time, until combined well.
Whisk in extract.
Place chocolate in a medium heatproof bowl.
In a medium saucepan, bring milk and heavy cream just to a boil.
Pour over chocolate and stir until completely melted.
Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
Evenly pour over bread.
Refrigerate, stirring occasionally, at least 1 hour or overnight.
Heat oven to 325 degrees.
Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
Serve warm or chilled with whipped cream, if using.

Nutrition Facts : Calories 523.9, Fat 27.7, SaturatedFat 15.9, Cholesterol 121.1, Sodium 325.1, Carbohydrate 65.5, Fiber 8.2, Sugar 30.7, Protein 13.8