Chocolate Bread Pudding with Brandy Sauce

  •  1 (1-lb.) loaf day-old French bread

  • 3 1/2 C. milk

  • 1 C. half-and-half

  • 4 large eggs, lightly beaten

  • 1 C. sugar

  • 2 Tbsp. butter, melted

  • 1 Tbsp. vanilla extract

  • 1/8 tsp. salt

  • 2 (4-oz.) bittersweet chocolate bars, chopped

Tear bread into small pieces; place in a large bowl. Add milk and half-and-half; let mixture stand 10 minutes.

Combine eggs, sugar, butter, vanilla, and salt; add to bread, stirring well. Stir in chopped chocolate. Spoon mixture into a lightly greased 13" x 9" pan. Bake, uncovered, at 325° for 55 minutes or until firm and lightly browned. Cut into squares, and serve warm with brandy sauce.


Brandy Sauce

  • 1 C. sugar

  • 2 Tbsp. cornstarch

  • 1/8 tsp. salt

  • 2 C. boiling water

  • 4 Tbsp. butter

  • 1 tsp. vanilla extract

  • Dash of nutmeg

  • 1 shot of whiskey

Combine the sugar, cornstarch, and salt. Add the boiling water slowly. Simmer on low, stirring constantly until thick and clear. Add the remaining ingredients. Cool slightly and add the whiskey. Serve over the bread pudding.


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