Ingredients
Chocolate Bread Pudding:
1 cup of heavy cream
1/2 cup of whole milk
1/2 cup of granulated sugar
5 ounces of bittersweet chocolate chopped
2 egg yolks
2 whole of eggs
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
2 bananas cut into 1/4 inch pieces
8 cups of challah or brioche crusts removed, bread cut into 1/2 inch dice
Bourbon Butterscotch Sauce:
2 cups of light brown sugar
1/2 cups of water
1 cup of heavy cream
1 tablespoon of unsalted butter room temperature
1/2 cup of bourbon
Directions
Chocolate Bread Pudding:
- Preheat oven to 300°F.
- Grease or butter a 12 cup muffin pan.
- In a medium saucepan, bring the cream and milk to a simmer over medium-high heat.
- In a large bowl, whisk together the whole eggs, egg yolks, sugar, salt and vanilla extract.
- Slowly whisk the hot cream into the egg mixture, then whisk in the chopped chocolate. Whisk until smooth.
- Place cubed bread and cut banana in a large bowl, pour half of the chocolate custard mixture over the bread and toss until all bread has absorbed custard.
- Divide bread mixture between the 12 cup muffin pan, about 1/3 cup each.
- Pour remaining custard base over the tops each bread pudding until it reaches the top of each muffin compartment.
- Bake at 300 degrees for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely before removing from cupcake pan.
Bourbon Butterscotch Sauce:
- In a medium saucepan, bring brown sugar and water to a boil over high heat. Cook until sugar is dissolved, washing down the sides of the pan with a wet pastry brush. Continue cooking until sugar starts to smell caramelized, about 5 minutes.
- Remove from heat and carefully whisk in the cream and butter.
- Stir in bourbon off heat then return to heat and boil over medium heat for 1-2 more minutes.
- Allow to cool slightly before serving over warmed bread pudding.
