Chocolate Bread Pudding Recipe with Bourbon Caramel Sauce

AutopilotR
Estimated read time 2 min read



Bread pudding is a horse-country standby. Chef Amber Huffman tops her challah-based chocolate bread pudding with a caramel spiked with — what else — Kentucky bourbon: “Covering it with caramel sauce might be gilding the lily, but Jess Jackson,” the famous wine entrepreneur and racehorse owner, “loves caramel.”

Frequently Asked Questions

  • Can you freeze bread pudding?

    Bread pudding is a very forgiving recipe — great to make ahead and reheat, also to freeze and thaw. Like with other baked goods, be sure to allow your chocolate bread pudding to cool completely before prepping it for the freezer. Then, decide whether you’d like to store it whole or cut up into portions. Minimize air exposure with tightly wrapped plastic wrap or freezer-safe airtight containers.

  • Does it matter what kind of bread you use to make bread pudding?

    Bread pudding, like stuffing or panzanella, is a recipe designed to use up stale bread. (If your bread isn’t yet stale, you can speed up the process by leaving your challah cubs out on the counter overnight or by toasting them lightly in the oven on a sheet pan.) Challah, like in this chocolate bread pudding recipe, and brioche are commonly called for bread types, but any airy white bread will do. You could even experiment with plain pastries, such as a croissant bread pudding.

Notes from the Food & Wine Test Kitchen

Both the whipped cream and Amber Huffman’s Bourbon Caramel Sauce can be served on the side or poured directly on top of your chocolate bread pudding.

Make ahead

This chocolate bread pudding can be refrigerated for up to 2 days.

Suggested pairing

Very few red table wines have the oomph to stand up to a dessert as sweet as this one; a full-bodied Cabernet is the best option.



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