Sunny Anderson Double Chocolate Bread Pudding Recipe with Bourbon Whipped Cream


Chef’s Notes

I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of the food. I ate it for the first time at the famous Mother’s Restaurant. Theirs contained a fruit cocktail, which is the perfect balance with all of the rich goodness of bread. I always try to add fruit to my bread pudding if that makes sense and chocolate really makes so much better.

Exchange option: I like to use croissants and put them in my freezer and cut them to size. I also like to use cinnamon raisin bread as it is perfect for bread pudding.


For the bread pudding:


Preheat the oven to 350 F. Prepare the bottom and sides of the baking dish with the butter.


In a large bowl, add the croissants and pieces of bread and the chocolate chips sprinkled on top. Mix gently and pour into the prepared dish, making sure that all the chocolate chips do not settle to the bottom.


In a large bowl, whisk together milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate cream over the bread in the baking dish and press the bread into the cream to soak it. Leave to stand for 10 minutes, then press again a little.

For garnish :

In a medium bowl, combine the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix everything with your hands so that the butter mixes with all the ingredients. Sprinkle evenly over top of baking dish.

For the Bourbon whipped cream:

In a large bowl, whip the heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

To cook and serve:

Bake bread pudding, uncovered, until edges are golden brown and center is soft to the touch, 45 to 50 minutes. Let it cool and sit for about 30 minutes, then make pretty squares, or dig right away. Serve with a dollop of Bourbon whipped cream. Can also be served cold.

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