Categories: Desserts
Ingredients
- For the Bread Pudding:
- 4 large eggs
- 2 1/2 cups heavy cream
- 1 3/4 cups packed dark brown sugar
- 1 loaf white bread, cut into 1-inch pieces
- 1 cup semisweet chocolate chips
- Cooking spray
- For the Caramel Sauce:
- 2 cups packed light brown sugar
- 1 cup heavy cream
- 3 oz. Maker's Mark bourbon
Directions
-
Make the bread pudding: Whisk the eggs, heavy cream and brown sugar in a large bowl until dissolved. Add the bread and chocolate chips and toss until the bread is well coated. Cover and refrigerate overnight.
-
Preheat the oven to 350. Coat an 8-inch square baking dish with cooking spray and line the bottom and halfway up the sides with parchment; mist with more cooking spray. Add the bread mixture; cover with parchment and foil. Bake 1 1/2 hours, then uncover and continue to bake until just set but still jiggly, 15-20 more minutes.
-
Meanwhile, make the caramel sauce: Bring the brown sugar and heavy cream to a boil in a saucepan over medium-high heat, stirring constantly; cook until the sugar is dissolved, 2-4 minutes. Remove from the heat, add the bourbon and return to low heat. Stir and keep warm. Serve over the bread pudding.