Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce Recipe | Epicurious.com
"The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia...."
INGREDIENTS
•
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 chopped pecans, toasted
•
2 tablespoons bourbon
•
2 cups milk (do not use low-fat or nonfat)
•
2 cups whipping cream
•
1 cup sugar
•
8 ounces semisweet chocolate, chopped
•
8 large eggs
•
1 tablespoon vanilla extract
•
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces
Comments & Reviews
Just A Pinch Sweepstakes