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Chocolate-Pecan Bread Pudding

Source of Recipe


From "New Fangled, Old Fashioned Bread Puddings"






List of Ingredients



• 1/3 cup dark raisins
  
• 1/3 cup golden raisins
  
• 1/4 cup bourbon, rum or Kahlua
  
• 2/3 cup chopped pecans
  
• 2-2/3 cups milk
  
• 3 ounces unsweetened chocolate, finely chopped
  
• 5 large eggs
  
• 1-1/3 cups sugar
  
• 1 Tbsp vanilla extract
  
• Pinch salt
  
• 1 tsp ground cinnamon
  
• 1 tsp ground nutmeg
  
• 1/4 tsp ground cloves
  
• 6 Tbsp unsalted butter, melted and cooled slightly
  
• 6 cups day-old French bread, cut into 1/2-inch cubes
  
• Sweetened whipped cream
  






Instructions



1. Combine the raisins and bourbon. Set aside 30 minutes.
   
   
2. Put the pecans into a skillet and toast over medium heat 5 minutes, until fragrant and toasted. Set aside.
   
   
3. Grease a large shallow casserole dish. Heat the milk until very hot, but do not let boil. In a medium bowl, combine the chocolate and 1 cup hot milk; stir until partially melted. Add the remaining milk, and continue stirring until incorporated.
   
   
4. In the large bowl of an electric mixer, beat the eggs, sugar, vanilla, salt, cinnamon, nutmeg and cloves until thickened. Beat in the chocolate mixture and melted butter. Stir in the raisins, bourbon, pecans and bread cubes. Pour into the prepared pan and let stand 1 hour.
   
   
5. Bake, covered loosely with foil, in a preheated 350-degree oven 30 minutes. Uncover and continue baking 25 minutes, or until set in the center. Remove from the oven and let sit at least 1 hour.
   
   Serve warm, at room temperature or chilled with sweetened whipped cream.
   
   Makes 10 servings.