When I first wrote this recipe it was chocked full of cream and butter. Then I gave it to Frances to “make over” for Health Magazine. The original had over 1000 calories in it. I couldn’t bring myself to give up all of the fat, so here is a good, but still decedent, lighter version.
Tipple Chocolate Bourbon Caramel Bread Pudding
1 loaf challah or brioche bread, cut into 1-inch
4 large eggs
½ cup milk
1/2 cup sugar
1 (14-ounce) can fat-free sweetened condensed milk
2 teaspoons vanilla extract
¼ cup bourbon
1/4 teaspoon salt
1/2 cup milk
1/2 cup milk chocolate chips
1/2 white chocolate chip
½ cup semisweet chocolate chips
1 cup sugar
2 cups cream, divided
Spray 2 muffin tins with the cooking spray.
In a large bowl, beat eggs, milk, sugar, condensed milk, vanilla, bourbon and salt. Soak the bread in the egg mixture for 1 hour. Pre heat the oven to 375 degrees.
Fold in the chocolate. Fill each individual muffin cup with the brad and chocolate mixture and bake for 1 hour till the pudding puffs up and is golden brown.
While the pudding is cooking, heat the sugar in a saucepan at medium high. Swirling the pan as the sugar melts and caramelizes. Pour 1 cup of cream into the sugar and let it boil to combine. Continue to let the caramel boil to thicken.
Beat the remaining cup of cream to a stiff whip.
Serve the warm bread puddings with the caramel and whipped cream.