Chocolate bread pudding will be stunning with bourbon sauce

Ask the Chef

Sunday Gourmet

November 30, 2003|By Jim Coleman & Candace Hagan | Jim Coleman & Candace Hagan,Knight Ridder / Tribune

I'm having a dinner party for my brother-in-law and would like to make a bread pudding with bourbon sauce. Do you have a recipe that you can share?

Your brother-in-law has great taste if this is his birthday request.

He must know that there is nothing like a good bread pudding, and it's a great alternative to the old birthday cake.

I'm passing along a chocolate bread pudding recipe with bourbon sauce. It's not the kind of recipe you would have found in medieval Europe, where bread pudding evolved. Chocolate and bourbon were American items unheard of in the Old World at that time, so this is a Westernized twist on a traditional dish.

And it's OK if you let your brother-in-law sip a little bourbon while he's eating it. It is his birthday, after all.

Chocolate Bread Pudding

2 1/2 cups bread cubes cut into 1/2 -inch cubes

1/2 cup milk

2 large eggs

1/2 cup sugar

1 teaspoon vanilla

1/8 teaspoon salt

2 / 3 cup raisins

6 ounces melted semi-sweet chocolate

2 tablespoons melted butter

Place bread pieces in a large bowl and pour the milk over the bread. Stir a little to separate the cubes somewhat. Allow to stand until all milk is absorbed. In another bowl, beat eggs, sugar, vanilla and salt together. Stir the egg mixture into the bread. Gently fold in the raisins and melted chocolate. Pour into a greased 8-inch square baking pan and drizzle with the melted butter. Bake at 350 degrees for about an hour, or until set. Cool and cut into squares. Serve with Bourbon Sauce.

Bourbon Sauce

Makes 1 cup

1/2 cup butter

1 cup sugar

1 egg

1/2 cup bourbon

In a saucepan, melt the butter and add the sugar and egg, whisking.

Cook, stirring constantly, until mixture thickens. Whisk in the bourbon. Remove from the heat and chill. Whisk before serving.

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