Double-Fudge Bread Pudding

Submitted by CookingONTheSide

"I always like to have bread pudding as a dessert when dining out, but I've never made this one. This one I had to try, though, and it's wonderful. It's a recipe by Paula Deen and it was published in a recent issue of Ladies Home Journal. Plan ahead - it should refrigerate for at least 1 hour or overnight. I have included the 1 hour chilling time in the preparation time."

 

• Ready In: 2hrs 25mins
• Ingredients: 14
• Serves: 12

ingredients

• butter, for dish
• 1 lb day-old French bread or 1 lb Italian bread, cut into 1-inch cubes
• 1 cup granulated sugar
• 3⁄4 cup firmly packed light brown sugar
• 1⁄4 cup unsweetened cocoa powder
• 1 1⁄2 teaspoons cinnamon
• 1 pinch salt
• 6 large eggs
• 1 tablespoon pure vanilla extract
• 1 lb semisweet chocolate, finely chopped
• 3 cups milk
• 1⁄4 cup heavy cream
• 1⁄4 cup Bourbon
• sweetened whipped cream (optional)

directions

1. Butter a 13x9-inch baking dish; spread out bread in dish.
2. In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
3. Whisk in eggs, one at a time, until combined well.
4. Whisk in extract.
5. Place chocolate in a medium heatproof bowl.
6. In a medium saucepan, bring milk and heavy cream just to a boil.
7. Pour over chocolate and stir until completely melted.
8. Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
9. Evenly pour over bread.
10. Refrigerate, stirring occasionally, at least 1 hour or overnight.
11. Heat oven to 325 degrees.
12. Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
13. Serve warm or chilled with whipped cream, if using.