Dark Chocolate Bread Pudding

Recipe courtesy of Felicia Suzanne Willett, 2015

 

 

 

 

Food | November 2015

Makes: 18 servings

 

Ingredients:

 

8 large eggs

2 cups light brown sugar

2 quarts half and half

salt

1 tbsp pure vanilla extract

1/2 cup Jack Daniels

2 loaves Brioche or other white bread, crusts removed and cubed

2 cups dark chocolate chips

 

 

Directions:

1. Preheat oven to 350°F. Spray three six-cup muffin pans with non-stick spray. 

2. In a large bowl, whisk the eggs until well beaten. Add the sugar and cream, and whisk until smooth. 3. Stir in the salt, vanilla, whiskey, chocolate chips, and bread cubes. Mix well. 

4. Spoon the batter into the prepared pans. Bake until the pudding is set in the center, about 20 minutes. 

5. Remove from the oven and cool slightly before serving. Top with Suzanne’s Praline Sauce.

 

 

 

Suzanne's Praline Sauce

Yields: about 2 ½ cups

 

Ingredients:

1 cup mini-marshmallows

1 cup heavy cream

2 cups light brown sugar

1 tbsp butter, cold

½ tsp pure vanilla extract

2 cups toasted pecan pieces

 

 

Directions:

1. In a saucepan, over medium heat, combine the marshmallows, cream and sugar. Stir until the marshmallows melt and the sugar is dissolved.  

2. Continue to cook for 5 minutes. 

3. Remove from the heat and stir in the butter, vanilla and pecans. Keep warm until ready to use. 

 

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