1 loaf of Italian or French bread
1 quart milk
2 cups sugar
2 tbsp. vanilla
1 tsp. cinnamon
12 oz. chopped milk chocolate
3 tbsp. melted butter
Bourbon Sauce Ingredients: (Makes 1 quart)
1 pound of butter melted
2 cups of sugar
½ cup of Woodford Reserve® or to taste
- Cut the bread into large squares about 1 inch by 1 inch. Soak the bread in the milk for one hour. Mix the eggs, sugar, cinnamon and vanilla together and add it to the bread and milk mix. Add the chocolate pieces and work together, using your hands if you need to.
- Pour the melted butter into the pan—spread around. Pour the bread pudding in. Bake 350°F covered—about 45 minutes and maybe a bit longer if necessary to set the middle of the pan. You can make this recipe up to a day in advance. It reheats nicely in a low-temperature oven. Makes one 9×13 baking pan, approximately 12-14 servings
To make the sauce:
Melt the butter over low heat. Stir in the sugar, whisking until dissolved. Temper in the eggs. Add the whiskey. Hold in a double boiler or at room temperature.