Chocolate Bread Pudding with Irish Whiskey Butterscotch Cream Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate offers a richer flavor with less sugar

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that adds moisture

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative that binds well

Mix eggs in a bowl.

Add light brown sugar and mix well.

Incorporate Madagascar vanilla bean paste, nutmeg, and cinnamon.

Add cocoa powder and chocolate chip morsels to the mixture.

Optionally add Kahlua liqueur and mix.

Pour in 1.5 cups of whole milk and mix until combined.

Slice French bread and cube it.

Soak the bread cubes in the custard mixture for about 10 minutes.

Prepare the whiskey cream sauce by combining 0.5 cups of milk and 2 cups of heavy whipping cream in a pot.

Add 0.5 cups of sugar and a little bit of Madagascar vanilla bean paste to the pot and mix.

Cover the pot to bring the mixture to a boil faster.

Prepare a cornstarch slurry with 3.5 tablespoons of cornstarch and mix it with liquid.

Add the cornstarch slurry to the boiling cream mixture gradually, stirring continuously until thickened.

Transfer the soaked bread mixture to a glass baking dish.

Bake at 350°F for 55 to 60 minutes.

Let the bread pudding sit for 20 minutes after baking.

Finish the whiskey cream sauce by adding Kessler's whiskey and adjusting the consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens