Follow along with me. Bourbon. Chocolate. Bread Pudding. Not sure what else anyone would need to say about a decadent dessert.

Bourbon Chocolate Bread Pudding Ingredients
  • 10 cups challah bread, in 1-inch cubes
  • 4 cups half and half
  • 3/4 cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 5 large eggs lightly beaten
  • 5 tablespoons bourbon, divided
  • 1/2 cup semi-sweet chocolate, roughly chopped
  • 2 tablespoons sanding sugar
  • 1 cup confectioners’ sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup heavy whipping cream
Bourbon Chocolate Bread Pudding Directions

Get some red hot coals going in your fire pit.

In a large bowl toss the bread cubes and half-and-half. Let stand.

In a 12 inch cast iron skillet, melt butter over medium heat. Add brown sugar and granulated sugar whisking until combined. Remove from heat; whisk in eggs and 3 tablespoons bourbon until combined. Pour over bread mixture. Add chocolate, stirring gently to combine. Spoon bread mixture into skillet. Sprinkle with sanding sugar and cover with foil.

This next step is the hard part. This takes roughly 55 minutes. The key is to keep a good bed of coals going which means you need to keep logs burning and moving the coals over to where you need them. Once this is done bake uncovered until golden brown and a wooden pick comes out clean from the center.

Whisk the confectioners sugar, melted butter, and remaining bourbon until smooth. Whisk in the cream until smooth again and serve the glaze with the warm bread pudding.

(Recipe courtesy Cast Iron Casseroles)



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William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role. He also wields a freely shared...

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  1. Temperature and such would be nice. I am thinking that with a full bed of coals it will be burnt in 55 minutes.

    1. The cook time is relative. If you are baking this I would recommend 350. It takes quite a lot to get the moisture to a point where the bread isn’t sopping wet.

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