Milk Chocolate Bread Pudding with Caramel Sauce

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Milk Chocolate Bread Pudding with Caramel Sauce
  • Total Time: 105
  • Servings: 10 - 12
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About this Recipe

This gooey chocolate bread pudding topped with homemade caramel sauce is the epitome of decadence and comfort.

Ingredients

MILK CHOCOLATE BREAD PUDDING:
6 eggs
3 cups (750 mL) Whole milk (3%)
1 tsp (5 mL) Vanilla extract
1 tsp (5 mL) Cinnamon
1/4 cup (60 mL) Cocoa powder
1 cup (250 mL) Sugar
1 cup (250 mL) Brown sugar
1 cup (250 mL) Milk chocolate chips
1 Loaf Dempster’s® Farmhouse™ Country White Bread/Bens® Holsum Fresh, cut into 1” (2.5 cm) cubes
CARAMEL SAUCE:
1 cup (250 mL) Sugar
1/4 cup (60 mL) Water
2 tbsp (30 mL) Light corn syrup
3/4 cup (175 mL) Whipping Cream (35%)
4 tbsp (60 mL) Butter
2 tsp (10 mL) Flaked sea salt

Directions

MILK CHOCOLATE BREAD PUDDING:
Whisk together eggs, milk and vanilla in a large mixing bowl. Add cocoa, sugar, brown sugar and chocolate chips. Stir to combine. Gently fold in bread cubes. Allow mixture to sit for 10-15 minutes.

PREHEAT oven to 350˚F (180˚C).

LIGHTLY grease a 9” X 13” (3.5 L) baking dish.
Spoon chocolate mixture into dish. Bake in pre heated oven for 1 hour or until the center is set and the top is slightly crusty.

CARAMEL SAUCE:
COMBINE sugar, water and corn syrup in a medium saucepan. Bring to a boil over high heat. Using a wet pastry brush carefully wash any sugar residue from the insides of the pot to prevent burning. Boil 5-7 minutes or until the caramel reaches a golden amber colour. Remove from heat and slowly whisk in cream, butter and salt. Set aside to cool to room temperature.

SERVE pudding drizzled with caramel sauce and whipped cream.

Notes

Caramel sauce can be made up to a week ahead and stored in the refrigerator. Warm slightly before using.

Can also be made into individual desserts by filling ramekins with pudding and placing in a baking pan filled partway with water to prevent drying out during baking.

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