Double-Fudge Bread Pudding
By Deen Brothers
- Servings: 12
- Butter for coating dish
- 1 1-pound loaf day-old French
- 1 pound semisweet chocolate
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground cinnamon
- Pinch salt
- 6 large eggs
- 1 tablespoon vanilla
- 3 cups milk
- 1/4 cup heavy cream
- 1/4 cup bourbon
- Sweetened whipped cream
Butter a 13×9-inch baking dish. Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.
In a large bowl, whisk together the sugars, cocoa powder, cinnamon, and salt. Whisk in the eggs, one at a time. Stir in the vanilla.
In a medium saucepan, bring the milk and cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon. Pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours, stirring occasionally.
Preheat oven to 325F. Bake the pudding about 1 hour or until just set and a knife inserted in the center of the pudding comes out clean. Serve the pudding warm or chilled with whipped cream.