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Chocolate Bread Pudding

  • 3 1/4 cups milk
  • 5 eggs, beaten
  • 16 ounces chocolate syrup (1 1/2 cups)
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla
  • 8 ounces French bread, cut in 1" cubes
  • 3 ounces semisweet chocolate, coarsely chopped
  • 3 ounces white chocolate or white baking bar, coarsely chopped
  • 4 ounces chopped semisweet chocolate
  • 2/3 cup whipping cream
  • 1/4 cup sugar
  • 2 tablespoons bourbon

Preheat oven to 350 degrees. In a large mixing bowl stir together milk, eggs, syrup, brown sugar and vanilla. Spread bread cubes in an ungreased 3 quart baking dish. Sprinkle with chopped semisweet and white chocolate. Pour egg mixture evenly over bread. Bake, uncovered, for 50-55 minutes or until pudding is puffy and knife inserted in center comes out clean. Cool slightly (pudding will fall in center). Drizzle with warm Bourbon Chocolate Sauce. Bourbon Chocolate Sauce: In a heavy saucepan stir semisweet chocolate over low heat jus t until melted. Stir in whipping cream and sugar. Cook and stir over medium heat for 5-6 minutes or just until mixture begins to boil. Remove from heat; whisk until smooth. Stir in 2-3 tablespoons bourbon, if desired. Cool slightly before serving.

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