Studded with chunks of chocolate and drenched with a bourbon glaze, this comforting dessert is also delightful for a fall brunch.
Bourbon-Chocolate Bread Pudding
Serves: 8-10 servings
Ingredients
- 10 cups challah bread, cut into
- 1-inch cubes
- 4 cups half-and-half
- ¾ cup unsalted butter
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 5 large eggs, lightly beaten
- 5 tablespoons bourbon, divided
- ½ cup semisweet chocolate, roughly chopped
- 2 tablespoons sanding sugar
- 1 cup confectioners’ sugar
- ¼ cup unsalted butter, melted
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 350°.
- In a large bowl, toss together bread cubes and half-and-half. Let stand at room temperature.
- In a 12-inch cast-iron skillet, melt ¾ cup butter over medium heat. Add sugars, whisking until combined. Remove from heat; whisk in eggs and 3 tablespoons bourbon until combined. Pour over bread mixture. Add chocolate, stirring gently to combine. Spoon bread mixture into skillet. Sprinkle with sanding sugar, and cover with foil.
- Bake for 55 minutes. Uncover and bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes more.
- In a small bowl, whisk together confectioner’s sugar, ¼ cup melted butter, and remaining 2 tablespoons bourbon until smooth; whisk in cream until smooth. Serve glaze with warm bread pudding.
KITCHEN TIP:
Sanding sugar has slightly larger grains than regular granulated sugar, which can be substituted in this recipe.
Find more delicious desserts in our newest issue of Southern Cast Iron.