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Chocolate Bread Pudding with Bourbon Pecan Sauce

"A friend shared this recipe with us years ago and we have enjoyed it in many instances considering the fact that. It's continually a treat."

Ingredients :

1 1/four cups white sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
2 cups complete milk
2 cups heavy whipping cream
1 cup white sugar
eight (1 ounce) squares semisweet chocolate
8 eggs
1 tablespoon vanilla extract
1 pound egg bread, sliced into 1 inch pieces

Instructions :

Prep :	Cook : 12M	Ready in :

To make sauce: stir 1 1/4 cups sugar and water in heavy massive saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil with out stirring till syrup turns deep amber, brushing down facets of pan with moist pastry brush and swirling pan from time to time. Remove from warmth; pour in 1 1/four cups cream (aggregate will bubble up), stir over low warmness till caramel is melted and smooth. Increase warmth and boil till sauce is reduced to 1 2/3 cups, stirring frequently, about 4 minutes. Remove from warmth; blend in pecans and bourbon.
To make pudding: preheat oven to 350 stages F (a hundred seventy five stages C).
Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir till sugar dissolves and aggregate involves boil. Remove from warmness, add chocolate, and stir till clean.
Beat eggs and vanilla in big bowl to combination. Gradually whisk in chocolate aggregate; upload bread cubes and permit stand till bread absorbs some of the custard, stirring every now and then, about half-hour. Transfer aggregate to a 13x9x2-inch glass baking dish. Cover with foil.
Bake at 350 stages F (175 tiers C) till set in middle, about 45 mins. Serve pudding heat or at room temperature with warm sauce.

Notes :

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