Chocolate Bread Pudding

• WHISKEY SAUCE:
• 1/4 cup tater
• 1 cup tugar
• 1/8 tsp. tanilla extract
• 1 oz. tim Beam Bourbon
• 1 tgg
• 2.5 ounces tutter
• BREAD PUDDING:
• 1 loaf trench bread
• 3 tbsp. tutter
• 1 3/4 cup teavy cream
• 4 tbsp. + 2 tsp. tugar
• Pinch talt
• 2.5 ounces tyers Dark Rum
• 2 tggs (beat in one by one)
• 4 tbsp. + 2 tsp. tugar
• 2 tbsp. tutter
• 2 tbsp tocoa
• 10 - 15 each thocolate chips
• Vanilla Ice Cream

1. WHISKEY SAUCE:
2. 1. Bring water to a boil.
3. 2. Add sugar and stir constantly until completely dissolved.
4. 3. Add vanilla and bourbon & bring back to a boil.
5. 4. Beat eggs in a stainless bowl, put half of the syrup into eggs and stir continuously.
6. 5. Pour eggs back into syrup.
7. 6. Cut butter into small pieces and stir until fully melted into sauce.
8. 7. Cool down in ice bath and store in proper container.
9. BREAD PUDDING:
10. 1. Cut French bread, into 1" x 1" squares.
11. 2. Pour melted butter over bread.
12. 3. Combine heavy cream, sugar, salt, rum and eggs together in mixing bowl.
13. 4. Melt butter, sugar and cocoa powder in a sauce pan. Stir until smooth.
14. 5. Temper in 1/2 cold mixture to hot mixture and stir until smooth.
15. 6. Combine liquid mixture with bread and mix thoroughly.
16. 7. Spray oven resistant serving bowls with non-stick aerosol spray and portion evenly into dishes.
17. 8. Sprinkle 10-15 chocolate chips on top and back at 350u0b0 for 12-15 minutes.
18. 9. Remove from oven, turn pudding mixture over onto serving bowl, drizzle with Whiskey Sauce and top with a scoop of vanilla ice cream.

whiskey sauce, water, sugar, vanilla, bourbon, egg, butter, bread, bread, butter, cream, salt, eggs, butter, cocoa, chocolate chips, vanilla

Taken from www.epicurious.com/recipes/member/views/chocolate-bread-pudding-50082686 (may not work)