Double-Fudge Bread Pudding

The only thing better than fudge is double fudge. So what could be better than Double-Fudge Bread Pudding? We add bourbon, which gives desserts a different,
distinct flavor, and, of course, plenty of chocolate. This is one of Brooke’s favorites.

Ingredients:

Butter for coating dish
1 1-pound loaf day-old French or Italian bread, cut into cubes (about 15 cups)
1 pound semisweet chocolate, grated
1 cup granulated sugar
3/4 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
Pinch salt
6 large eggs
1 tablespoon vanilla
3 cups milk
1/4 cup heavy cream
1/4 cup bourbon
Sweetened whipped cream

Instructions:

Butter a 13x9-inch baking dish. Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.

In a large bowl, whisk together the sugars, cocoa powder, cinnamon, and salt. Whisk in the eggs, one at a time. Stir in the vanilla.

In a medium saucepan, bring the milk and cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon. Pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours, stirring occasionally.

Preheat oven to 325°F. Bake the pudding about 1 hour or until just set and a knife inserted in the center of the pudding comes out clean. Serve the pudding warm or chilled with whipped cream.

Servings: 12
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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