Studded with chunks of chocolate and drenched with a bourbon glaze, this comforting dessert is also delightful for a fall brunch.
- 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
- 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.
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.