Double Chocolate Bread Pudding

That's right! Double Chocolate Bread Pudding! 

One of my favorite creations...mixing my love of sweet bread and molten chocolate lava cake. Honestly I was missing New Orleans and bread pudding seemed like the cure, then I remembered that we were visiting my aunt and uncle! Perfect timing. There was no way that we could eat it all on our own and it was too special not to share. 

To start I set the oven to 325 and buttered a 13 x 9 inch pan. Next I whipped up the 6 eggs and set aside and sifted the cocoa powder into a bowl. Then I proceeded to cut up my Brioche bread into about 1 inch pieces and placed them onto a baking sheet to toast for about 10 mins (turning them halfway through). This added more structure to the bread, which would soon be drowning in chocolate goodness. Once golden brown I set them aside to cool and poured the pieces into the buttered pan.

I put the chocolate pieces into a bowl and then brought the milk, cream, sugar and salt to a boil in a large pot. After stirring occasionally to dissolve the sugar I removed it from the heat and added in the vanilla. Then I held my breath and watched Craig pour it over the chocolate chips. The chips quickly began melting under the warmth. 
I let the mixture sit for about 5 mins then it was time to whisk to perfection. Slowly the milk turned into a rich hot chocolate. Next I took a 1/2 cup to whisk into the cocoa powder, added another 1/2 cup and then mixed in the eggs. The chocolate was getting big by that point so I transferred it to a larger bowl and added in the rest of the chocolate! Next step, pouring all but 1 cup over the bread. After this step you have to wait....

The last time I made bread pudding it was good but it didn't quite turn out how it was supposed to. This time, I really took the extra time to let it sit and soak. That made such a difference. I checked on the bread every 15 mins or so and pushed the pieces down and added in the extra chocolate mix to fully saturate the dish. 

Craig and I headed over the 17 to my aunt's house in Fremont to finish the dish. Bread pudding can take awhile and the car trip added some extra soaking time! With their oven at 350 I covered the dish with tinfoil and set it in a large baking dish with about an inch of water. After baking for 45 mins I removed the foil and let the pudding bake for another 25 mins (until it starts to puff in the middle).

As the pudding cooled I quickly started the caramel sauce. I combined the sugar and water in a saucepan, heating until the sugar liquefied. I continued to cook until the sugar turned a medium amber color. Turned off the heat and then added the milk, softened butter, Bourbon and salt. Mixed to perfection!

I don't think delicious is a strong enough work to accurately describe this chocolate bread pudding....scrumptious AF maybe. I don't even know if there is a word. The sauce was such an indulgent touch. Not too sweet and with a hint of rich bourbon flavor. I'm so happy I got to share this dish with family! So worth the wait! One of the best parts is that it saves well. I warmed up a scoop this evening, and some chilled bourbon sauce and my mouth almost wasn't prepared for it! So good and satisfying! My mouth already misses it!

Thanks! Bunny

This was my last piece...note the sad bunny...

Behind the scenes...