As many of you know, Norm and I attended Harvest on the Harbor in Portland, Maine. What a fantastic feast.

Chocolate Bread Pudding with Bourbon Caramel Sauce

Serves 6


8 oz. bittersweet chocolate, chopped

4 oz. good quality white chocolate, chopped

1/2 cups whole milk

2 cup heavy cream

4 large eggs

1/2 cup plus 4 Tbsp. sugar; divided

2 tsp. pure vanilla extract

1/2 tsp. salt

14 cups, 3/4” cubed French bread with crust( about 12 zo.)

2 cups SWK Dulce de Leche sauce

1/4 cup Bourbon, plus extra to taste

Whipped cream, garnish

Dusting of cocoa


Preheat oven 350. Butter ( not non-stick spray) 13x9x2 baking dish. Combine bread and both chocolates in a large bowl; Toss to blend. In another bowl, using an electric mixer, beat eggs,1/2 cup plus 2 Tbsp. sugar and vanilla to blend. Gradually beat in 1 1/2 cups cream and the milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes. Transfer bread mixture to prepared dish, spreading evenly. Drizzle the remaining 1/2 cup cream. Sprinkle with remaining 2 Tbsp sugar. Bake pudding until edges are golden and custard is set in the center, about 1 hour. Cool pudding slightly.

Drizzle bread pudding with Bourbon Caramel Sauce and serve warm with whipped cream and dusting of cocoa

Bourbon Caramel Sauce: Heat 2 cups of SWK Dulce de Leche. Add 1/4 cup (or more!) of bourbon. Mix well. Bring to simmer

Stir constantly, about 5 minutes. Remove and serve over pudding