Mean's Chocolate Bread Pudding With Bourbon-Pecan Caramel Sauce

"I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. I can't *wait* to try this. Mean posted it on posted May 18, 2002."
photo by a user photo by a user
Ready In:
1hr 45mins




  • Note: I rarely make the sauce.
  • Although it is wonderful, I prefer to use unsweetened whipped cream.
  • Since this recipe is all about the chocolate, DO NOT USE Low quality.
  • FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
  • Mix in corn syrup and lemon juice.
  • Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
  • Remove from heat.
  • Pour in cream (mixture will bubble up).
  • Stir over low heat until caramel is melted and smooth.
  • Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
  • Remove from heat.
  • Mix in pecans and bourbon.
  • (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
  • Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
  • Stir until sugar dissolves and mixture comes to boil.
  • Remove from heat.
  • Add chocolate; stir until smooth.
  • Beat eggs and vanilla in large bowl to blend.
  • Gradually whisk in chocolate mixture.
  • Add bread cubes.
  • Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish.
  • Cover with foil.
  • Bake until set in center, about 45 minutes.
  • Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

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  1. Made this today for dessert to accompany a tradition English dinner of roast beef and Yorkshire pudding... and it was the perfect ending to a wonderful meal. It was easy to prepare while things were cooking and popped in the oven when the roast came out. Served it with whipped cream to keep it simple... and the kids raved about it. DD couldn't stop commenting on how good it was. Definitely a keeper!
  2. OMG!! this was such a treat! Much easier than I thought it would be, too. Huge hit with the entire extended family (all 4 generations) everyone was so sure that I slaved all day.....let them think it! Another winner, MC...thanks for sharing!
  3. WOW! This is really good! I had some really great chocolate on hand that I have been waiting to use for just the right recipe, and this..THIS was the recipe! I used some wonderful challah from a local bakery. The mixture filled my 9X13 pan to the brim, and when it came out of the oven... I uncovered it, and I was amazed at how lovely it looked...all puffed up! I cannot find words to tell you how beautiful and how delicious this bread pudding is. I didnt have all of the ingredients on hand for the sauce, so I used the whipped cream as you mentioned. After tasting it, I think the sauce may have taken away from the elegance of the bread pudding. I just want to savor the chocolate goodness of this pudding!.. I dont want any sauce to hide it! Thanks for the recipe. Its a keeper!
  4. Tremendously rich (I did use 50% more chocolate than it called for; who wants half a bag of chips laying around?). Served with a chocolate whipped cream.
  5. I can add this to the list of bread puddings I like. Normally I loath bread pudding but for some reason I keep looking for recipes for it; I think it's the old fashioned homey appeal thing & this one, along with my recipe for bread pudding that I have in here, are the only ones I like. This is creamy, very rich and satisfies the chocolate cravings quite nicely



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