Chocolate Bread Pudding

by Josh McCord

Ingredients

12    ounces   challah bread (or stale French bread) cut into 1-inch cubes (about 9 cups)

1 1/2   cups   miniature semisweet chocolate pieces

4      eggs, beaten

3    cups   half-and-half or light cream

1    cup   packed brown sugar

3/4   teaspoon   ground cinnamon

      Dash salt

1    cup   chopped pecans

1/2   cup   packed brown sugar

1    tablespoon   cornstarch

1/3   cup   half-and-half or light cream

1/4   cup   water

2    tablespoons   light-colored corn syrup

1    tablespoon   butter

1/2   teaspoon   vanilla

Directions

In a medium bowl stir together eggs, the 3 cups cream, 1 cup brown sugar, the cinnamon, and salt. Slowly pour over bread. Press bread lightly with back of a large spoon to moisten bread completely. Sprinkle with pecans.

Prepare about 20-24 charcoal briquettes, place 6-8 underneath and 16-18 on top, try to bake at 350 degrees F. Bake for 40 to 45 minutes or until egg mixture is set. (To make ahead, cover; chill up to 24 hours. Bake as directed.)

Meanwhile, for sauce, in a small heavy saucepan combine the 1/2 cup brown sugar and the cornstarch. Stir in the 1/3 cup cream, the water, and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Pour sauce over the hot bread pudding. Let stand 30 minutes before serving. Makes 16 servings.

Make Ahead Tip

Prepare bread mixture; cover and chill up to 24 hours. Bake and serve as above.