I love all kinds of bread pudding. It isnt very common here in Malaysia, but during my high school days when I studied in British-run institutions, we used to have different kinds of pudding for dessert, and bread pudding used to be my favorite. This Christmas though, why not try a new twist – orange, chocolate and a little bit of bourbon?
- 4 cups whole milk
- 1 1/2 cups sugar, plus more for sprinkling
- 1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
- 3/4 cup plus 2 tablespoons bourbon
- 2 large eggs plus 6 egg yolks
- 12 cups day-old challah bread cubes
- 4 tablespoons unsalted butter, plus more for greasing
- 3/4 cup bittersweet chocolate chunks
- Pinch of salt
- 3/4 cup heavy cream
Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly (it’s okay if the mixture curdles slightly).
Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
Meanwhile, make the sauce – melt 4 tablespoons of butter in a small saucepan over medium heat. Add the remaining 1/2 cup of sugar and cook, stirring, until lightly caramelized, for 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice thebread pudding and drizzle with the sauce.
Tip: Add some cream cheese and confined sugar for some extra zing in that frosting.
See the full recipe here on Food Network.