Chocolate Bread Pudding w. Scotch Butterscotch Sauce
2016-06-04 11:50:42
Serves 8
Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 25 min
Bread Pudding
- 5 oz. dark chocolate chips
- 2 cups half-and-half
- 3 tablespoons butter
- 1/4 teaspoon cinnamon
- 4 eggs
- 1 1/4 cups light brown sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 loaf brioche or challah bread, cut into 1 inch cubes
Scotch Butterscotch Sauce
- 1/2 stick butter
- 3/4 cup dark brown sugar
- 1/2 cup heavy cream
- 1/4 cup scotch
- 1 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Spray an 8X8 inch pan with pam and preheat the oven to 325 degrees. Add 3 oz. dark chocolate to a large bowl and set aside. In a medium pot over medium heat, bring the half-and-hald, butter and cinnamon to a simmer. In a medium bowl whisk together the eggs, brown sugar, vanilla and salt. Pour 1/3 of the hot liquid over the egg mixture and whisk. Add the remaining liquid and whisk. Pour the mixture over the chocolate and whisk until smooth. Add the bread to the liquid and stir to coat. Let the mixture sit for 20 minutes to soak up the liquid. When ready to bake, spoon 2/3 of the bread pudding into the pan. Sprinkle the remaining 2 oz. dark chocolate over the top. Spoon the remaining mixture on top and bake until set, 35-40 minutes.
- While the pudding is baking, make the sauce. In a medium pot over medium heat, melt the butter. Add the sugar, cook and stir until smooth, 3 minutes. Whisk in the cream and boil until thick, 5 minutes. Add the scotch and cook until the alcohol evaporates, 5 minutes. Add in the vanilla and salt and continue to cook until thick, 5 minutes. Spoon the bread pudding into bowls and top with generous spoonfuls of sauce. You can also refrigerate the bread pudding (for up to 3 days) and reheat in 325 degree oven for 15-20 minutes.
Adapted from Theo Chocolate Cookbook
Adapted from Theo Chocolate Cookbook
SALT & PREPPY https://www.saltandpreppy.com/
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