Chocolate bread pudding with bourbon-pecan

 
               Chocolate Bread Pudding with Bourbon-Pecan
 
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Puddings
                 Sauces                           Restaurant
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BON APPETIT 9/95-----
    1 1/4  cups          Sugar
      1/2  cup           Water
      1/4  cup           Light corn syrup
    1      tablespoon    Fresh lemon juice
    1 1/4  cups          Whipping cream
    1      cup           Pecans; chopped -- toasted
    2      tablespoons   Bourbon
                         Pudding:
    2      cups          Milk (not low or nonfat)
    2      cups          Whipping cream
    1      cup           Sugar
    8      ounces        Semisweet chocolate -- chopped
    8      large         Eggs
    1      tablespoon    Vanilla extract
    1      pound         Unsliced egg bread -- crusts
                         cut into 1" pieces
 
 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 wih
 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; broil until sauce is reduced to 1-2/3 cups, stirring
 often, about 4 minutes.  Remove from heat. Mix in pecans and bourbon.
 
  For Pudding:  Preheat oven to 350 degrees.  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. MM Norma_Wrenn MSN
 
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