CHOCOLATE BREAD PUDDING-WHISKEY BUTTERSCOTCH CREAM SAUCE is reproduced by permission of Ace Champion. All rights reserved.
Chocolate Bread Pudding-Whiskey Butterscotch Cream Sauce
Prep time: 10 minutes. Cook time: 50 minutes. Serves 12 to 15.
- 12 to 14 cups day old French bread, cut into one-inch cubes
- 1 tablespoon salted butter (for buttering the pan)
- 8 ounces chocolate chips
- 2 tablespoons cocoa
- 2 1/2 cups heavy cream
- 2 1/2 cups whole milk
- 6 large eggs
- 1 3/4 cup light brown sugar
- 2 teaspoons chocolate or vanilla extract
- 1 tablespoon ground cinnamon
- (Optional) 1 tablespoon Kailua
- (Optional) 1/4 cup whiskey
- Preheat the oven to 340 degrees. Place the bread cubes in a large bowl. Grease a 9x13" casserole dish with the butter and set aside.
- In a large bowl combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon and cocoa in a large bowl. Whisk to mix well, making sure all ingredients are bonded well.
- Using a small food processor or blender, add in all the chocolate and blend to a fine powder. You can also use a double broiler. Using a small skillet, slightly heat the Kailua liqueur and the whiskey plus cream. Blend until chocolate mixture is nice and smooth. Using a spatula, spoon out all the chocolate into the bread pudding cream mixture and mix well.
- Pour the cream mixture over the cut up bread and stir to combine. Allow the mixture to sit at room temperature for 20 minutes, mixing every 5 minutes to make sure all liquid is absorbed.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, about 50 to 70 minutes. Remove from oven and let it carry-over cook to finish for about 20 more minutes. This can be made ahead refrigerated and heated up or served cold.
Presentation: Cut bread pudding into squares and serve warm with warm whiskey sauce (see below).
Butterscotch Whiskey Cream Sauce
Serves 12 to 15
- 3/4 cup whole milk
- 2 cups heavy cream
- 2 tablespoons butterscotch chip morsels
- 1/2 cup cane white sugar
- 2 teaspoons Madagascar vanilla bean paste (or regular vanilla extract)
- 2 tablespoons cornstarch
- 1/2 cup whiskey (or your favorite liquor)
- Place the cornstarch and 1/4 cup of the whiskey in a small mixing bowl and whisk to blend, make slurry and set aside.
- Using a one-quart saucepan set over medium heat, combine the cream, milk, vanilla and sugar. Allow cooking until mixture comes to a strong simmer, stirring constantly. Add in the butterscotch chips and the remaining whiskey to the sauce and allow cooking until the chips have melted, stirring constantly.
- Pour the slurry into the cream mixture and continue cooking. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for about 2 to 3 minutes or until the sauce has thickened to your liking. Serve warm or cool down and store in a Tupperware container. Reheat over the stove.
