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
Ingredients
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
Method
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
