I love all kinds of Bread Pudding. I have to say that my favorite is Chocolate Bread Pudding with Bourbon Sauce. It is a wonderful dessert for a snowy day. In between New England blizzards, to make the best of the weather, I throw a dessert party for snowbound neighbors and friends. Rich desserts, warm spirited drinks, glowing candles, a cozy fireplace, and friends make for a festive gathering where we forget the howling wind and snow. We forget about longing for warm Spring days!

The next time you’re facing a mean approaching storm, whip up some fabulous desserts, invite friends, and embrace the weather!

Spring is around the corner.

Bread Pudding

• Butter
• 8 cups 1-inch cubes French or Italian bread
• 4 cups milk
• 1 cup sugar
• 6 ounces bittersweet chocolate, coarsely chopped, Ghirardelli Chocolate
• 8 eggs, lightly beaten
• 1 tablespoon finely shredded orange peel
• 1 teaspoon vanilla, Nielsen-Massey Pure Vanilla Extract
• ⅛ teaspoon salt

Burbon Sauce 

• ¹⁄² cup butter, softened, Cabot Creamery
• 1 cup sugar, Domino’s Sugar
• 1 large egg, well beaten
• 2 tablespoon bourbon

Step 1. Preheat oven to 325°F. Butter a 3-quart rectangular baking dish. Spread bread cubes evenly in the prepared baking dish; set aside.

Step 2. In a medium saucepan, combine milk, sugar, and chocolate. Cook over medium heat until the chocolate is melted, whisking frequently. Remove from heat.

Step 3. In a large bowl, combine eggs, orange peel, vanilla, and salt. Gradually whisk in the chocolate mixture. Pour evenly over the bread in the dish. Presslightly with a rubber spatula or the back of a large spoon to moisten all of the bread.

Step 4. Bake, uncovered, for 45 to 50 minutes or until evenly puffed and set. Cool on a wire rack for 30 minutes. Serve warm with Bourbon sauce

Bourbon Sauce:

Directions

Step 1. Combine butter and sugar in a small saucepan; cook over medium heat, stirring frequently, until the sugar dissolves. Add egg, stirring briskly with a wire whisk until well blended. Cook over medium heat for 1 minute. Remove from heat, cool slightly; stir in bourbon.

To Make Ahead: Prepare as directed through step 3. Cover and refrigerate overnight. Uncover and bake as directed.

Enjoy!