Chocolate Bread Pudding with Whiskey Sauce

Anddddd Wednesday’s Recipe is…

Chocolate Bread Pudding w/ Whiskey Sauce
Courtesy of Betty Crocker (we made a few adjustments) 


Bread Pudding

4

large whole eggs

1

large egg yolk

3/4

cup sugar

2 1/2

cups milk

2 1/2

cups whipping (heavy) cream

1

tablespoon vanilla

12

oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)

1        bag of semi-sweet chocolate chips

     

Whiskey Sauce

1/2

cup butter or margarine

2

tablespoons water

1

cup sugar

2

tablespoons whiskey or bourbon or 1 teaspoon brandy extract

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, and vanilla until well blended. Stir in 7 cups of the bread pieces and the chocolate chips. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
• Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.