Prep 20 mins
Cook 30 mins
This is a special treat. In the old days bread pudding was created to make use of old stale bread; these days, we usually have to toast our bread to give it the proper texture. There isn't any fruit in this recipe, but I encourage you to have fun with it, and add some bananas or whatever fruit you enjoy the most.
- 2 cups milk
- 4 large egg yolks
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 6 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 6 cups bite sized pieces white bread
- 1⁄4 cup unsalted butter
- 6 ounces hershey chocolate, broken into small pieces
- 1⁄2 cup chopped pecans
- 3⁄4 cup hershey chocolate syrup
Vanilla-Bean Bourbon Sauce
- 1 tablespoon cornstarch
- 2 tablespoons Bourbon
- 1 cup milk
- 1 large egg yolk
- 1⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- Preheat oven to 350*F.
- prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
- Spread the bread in a single layer on a large baking pan with sides.
- Place butter in a small saucepan over medium heat.
- When melted, drizzle the butter over the bread and toss or stir to evenly coat.
- Place the pan into the oven and bake until lightly browned, about 15 minutes.
- Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
- Spray a 10 inch cast iron skillet with cooking spray.
- Line the bottom of the skillet with parchment or baking paper.
- Spoon half of the bread/custard mixture on top, spreading in an even layer.
- Sprinkle with the chocolate, then top with the remaining bread.
- Sprinkle the pecans and remaining sugar on top.
- Bake for 30 minutes.
- Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
- For the sauce: in a small bowl, stir together the cornstarch and bourbon.
- In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
- Place the pan over medium heat and bring to a boil, stirring constantly.
- Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.