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Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream (Sunny Anderson) Recipe

Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream (Sunny Anderson) Recipe

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Sunny's Double Chocolate Bread Pudding with Bourbon Whipped Cream (Sunny Anderson)

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Ingredients:

Serving

2 tbsp butter
6 croissants , stale and cut into 1-inch chunks
1 loaf cinnamon raisin bread , stale and cut into 1-inch squares
1 cup semisweet chocolate chips
6 cups milk
1 1/2 cups chocolate syrup , such as hershey's
3 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
5 to 6 scrapes fresh nutmeg
6 eggs
6 tbsp butter, cold and cut into small cubes
2 tbsp all-purpose flour
1 cup pecans, chopped
1/2 cup brown sugar
1 tsp maldon sea salt
1/2 tsp ground cinnamon
bourbon whipped cream , for serving, recipe follows
1 cup heavy cream
1 tbsp bourbon
1 tbsp sugar

Directions:

Topping:
For the bread pudding: Preheat the oven to 350 degrees. Prepare the bottom and sides of the baking dish with the butter.
In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
For the topping: In a medium bowl, toss the butter and with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream. Can also be served cold.
Bourbon Whipped Cream:
In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold. Yield: 2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	426.27 Kcal (1785 kJ)
Calories from fat	222.79 Kcal
		% Daily Value*
Total Fat	24.75g	38%
Cholesterol	84.79mg	28%
Sodium	195.46mg	8%
Potassium	294.84mg	6%
Total Carbs	47.28g	16%
Sugars	31.99g	128%
Dietary Fiber	3.26g	13%
Protein	7.79g	16%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	2%
Iron	2.3mg	13%
Calcium	140.4mg	14%

Amount Per 100 g
Calories	224.32 Kcal (939 kJ)
Calories from fat	117.24 Kcal
		% Daily Value*
Total Fat	13.03g	38%
Cholesterol	44.62mg	28%
Sodium	102.85mg	8%
Potassium	155.15mg	6%
Total Carbs	24.88g	16%
Sugars	16.84g	128%
Dietary Fiber	1.72g	13%
Protein	4.1g	16%
Vitamin C	0.2mg	1%
Iron	1.2mg	13%
Calcium	73.9mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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