Mean's Chocolate Bread Pudding with Bourbon Pecan Caramel Sauce

Indulge in the ultimate comfort dessert with Mean’s Chocolate Bread Pudding with Bourbon Pecan Caramel Sauce—a decadent twist on the classic! This recipe transforms day-old brioche or challah into a luscious chocolate custard creation, infused with semi-sweet chocolate chips and cocoa for a rich, velvety flavor. The magic doesn't stop there—each warm, tender bite is elevated with a luxurious caramel sauce, featuring hints of smoky bourbon and the irresistible crunch of toasted pecans. Perfect for special occasions or as a show-stopping holiday dessert, this easy-to-follow recipe comes together in just over an hour and serves up to eight. Garnish with a pinch of sea salt for the perfect sweet-salty finish. Whether served fresh from the oven or reheated, this indulgent chocolate bread pudding is a surefire way to wow your family and guests alike!

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 10 cups day-old bread (such as brioche or challah)
• 3 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 0.5 cup cocoa powder
• 1 cup semi-sweet chocolate chips
• 2 teaspoons vanilla extract
• 4 large eggs
• 0.5 teaspoon salt
• 1 tablespoon unsalted butter (for greasing pan)
• 4 tablespoons unsalted butter (for sauce)
• 1 cup brown sugar
• 0.5 cup heavy cream (for sauce)
• 2 tablespoons bourbon
• 0.5 cup pecans (chopped and toasted)
• 1 pinch sea salt (optional, for garnish)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with 1 tablespoon of butter.

Step 2

Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.

Step 3

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and cocoa powder. Heat over medium heat, whisking constantly, until the sugar is dissolved and the mixture is warm (but not boiling).

Step 4

Remove the saucepan from the heat and stir in the chocolate chips until melted and smooth. Let the mixture cool slightly.

Step 5

In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually add the slightly cooled chocolate mixture to the eggs, whisking constantly to avoid curdling.

Step 6

Pour the chocolate custard over the bread cubes and gently toss to coat. Allow the bread to soak for 10-15 minutes.

Step 7

Transfer the soaked bread mixture to the prepared baking dish, spreading evenly. Press down lightly to ensure even distribution.

Step 8

Bake for 45-50 minutes, or until the pudding is set in the center and slightly puffed. Remove from the oven and let it cool for 10 minutes before serving.

Step 9

To make the Bourbon Pecan Caramel Sauce, heat 4 tablespoons of butter in a medium saucepan over medium heat until melted.

Step 10

Add the brown sugar and stir until it dissolves into the butter, forming a thick paste. Gradually mix in the heavy cream and cook for 3-4 minutes, stirring constantly, until the sauce is smooth and slightly thickened.

Step 11

Remove from heat and stir in the bourbon, toasted pecans, and a pinch of sea salt (if desired).

Step 12

Serve the warm bread pudding topped with the bourbon pecan caramel sauce. Enjoy!

Nutrition Facts

Serving size	(4382.2g)

Amount per serving	% Daily Value*
Calories	12241.5

Total Fat 493.1g	0%
Saturated Fat 256.3g	0%
Polyunsaturated Fat 1.0g
Cholesterol 2281.6mg	0%
Sodium 13888.2mg	0%
Total Carbohydrate 1709.7g	0%
Dietary Fiber 91.3g	0%
Total Sugars 711.0g
Protein 313.9g	0%

Vitamin D 531.7IU	0%
Calcium 2503.8mg	0%
Iron 74.8mg	0%
Potassium 4857.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 10.0%

Carbs: 54.6%