Double Chocolate Bread Pudding with Salted Bourbon Caramel Sauce
INGREDIENTS
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2 tablespoons unsalted butter, at room temperature
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1 pound brioche bread, crust removed and sliced into 1-inch cubes
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6 large eggs
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1/3 cup Dutch-processed cocoa powder
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12 ounces bittersweet chocolate (preferably 66%-72% cacao), finely chopped
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5½ cups whole milk
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2½ cups heavy cream
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1½ cups sugar
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¼ teaspoon salt
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¾ teaspoon vanilla extract
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1½ cups sugar
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¾ cup heavy cream
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2 tablespoons unsalted butter, at room temperature
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¼ cup bourbon
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¼ teaspoon salt
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