Bread Pudding – Southern Style

This is a great dessert.  My work friends went to New Orleans and took a cooking coarse while down there.  They made this for dessert at their place and everyone fell in love with it.  I will not lie, I went back for seconds, thirds.

Ingredients:

Pudding:

• 1 10oz loaf French Bread (bread chopped into 1″ cubes)
• 4 cups Whole Mill
• 2 cups white sugar
• 8 tbsp Butter, melted
• 7 whole eggs
• 2 tbsp vanilla
• 1 12oz package of chocolate chips (can substitute chocolate chips with raisons)

Sauce:

• 1/2 cup of salted Butter (1 stick)
• 1.5 cups powder sugar
• 6 egg yolks
• 1/2 cup of Spiced Rum
• 2 Skor Chocolate bars (crushed up into very small pieces)

Directions:

Pudding:

1. Whisk eggs in a large bowl to blend.
2. Add Whole Milk, sugar, melted butter, and vanilla; whisk to blend well.
3. Add bread cubes and chocolate chips to bowl, turn over mildly.  Mixture should be very moist but not soupy.
4. Pour into buttered 9×12″ baking dish (can be covered and placed in refrigerator for 1 to 2 hours until ready to cook dessert).
5. Place into a non-preheated oven at 350F for approx 1 hour and 15 minutes, or until golden brown.
6. Make Sauce as bread pudding bakes.
7. Serve warm with sauce.

Sauce:

1. Cream the butter and sugar over medium heat until all butter is absorbed.
2. Remove pan from heat and blend in the yolk, then Brandy/Rum, then Skor bits.   Stirring constantly until all blended and smooth (the Skor chucks will not dissolve fully).
3. Sauce will thicken as it cools.
4. Serve warm over warm bread pudding.