Photo: Charles Walton
Yield
Makes 8 to 10 servings

Warm flavors of chocolate and whiskey mingle for a bread pudding that pairs perfectly with cold weather.

How to Make It

Step 1

Melt butter in a large heavy skillet over medium heat. Add bread cubes, and cook, stirring constantly, 3 minutes or until golden. Transfer to a lightly greased 13- x 9-inch baking dish.

Step 2

Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar, and vanilla. Pour over bread cubes; let stand 30 minutes. Cover with foil; cut 6 small holes in foil to allow steam to escape.

Step 3

Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches.

Step 4

Bake at 325° for 1 hour and 45 minutes or until set. Remove bread pudding from water. Cool 30 minutes on a wire rack. Serve warm with Whiskey Sauce. Garnish, if desired.

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