Dish | Chocolate Bread Pudding with Bourbon Sauce

My parents were in town this past week and my dad the culinary expertise that he is brought a wide array of cook books for me to peruse through... When looking through his Cajun cookbook I stumbled upon this recipe and just knew I had to try it out! Bread pudding has to be one of the best feel good, home cooked desserts out there and this one did not disappoint!!












Ingredients
(2) Quarts dried bread crumbs in 1-inch pieces (the cookbook did mention that ciabatta or croissant bread would work too!)
(4) Ounces white chocolate, coarsely chopped
(4) Ounces dark chocolate, coarsely chopped
(3) Large eggs
(1) Quart half and half
(1/4) Cup sugar
(2) Teaspoons ground cinnamon
(1) Tablespoon vanilla extract
(1/4) Cup butter, melted
Bourbon sauce (recipe to follow)

Directions
Preheat oven to 350 degrees
Grease 9 x13 baking pan. Spread the bread in the baking pan and sprinkle the white and dark coarsely chopped chocolate over the bread.
Whisk the eggs, half and half, sugar, cinnamon, vanilla, and melted butter together in one large bowl and pour over bread. The mixture should cover and soak the bread, submerging the bread slightly when pressed with a spatula.
Bake uncovered, for about 30 minutes, until the bread pudding jiggles like a bowl of jellow. If only the middle jiggles, then it needs more time- if the whole thing jiggles as one piece then it is done!
All the bread pudding to cool slightly.

Bourbon Sauce
(1/4) Cup sugar
(2) Egg yolks
(1/4) Cup sugar
(4) Tablespoons bourbon

Directions
Heat the sugar and butter in a small saucepan over low heat, stirring until the butter and sugar are completely dissolved. Place the egg yolks in a metal mixing bowl and slowly pour the warm butter mixture into the bowl, whisking constantly. Finish the sauce with bourbon, adding as much as you prefer based on how strong you like it.
Pour over bread pudding, top with a scoop of vanilla ice cream and devour!!


Mangia!