Sunny Anderson’s Double Chocolate Bread Pudding Recipe with Bourbon Whipped Cream

By Marie F. Welsh Last updated Oct 21, 2022

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 food. I had it for the first time at the famous Mother’s restaurant. Theirs had a fruit cocktail in it, which is the perfect balance with all the richness of the bread. I always try to add fruit to my bread pudding if that makes sense and chocolate really improves so many things.

Possibility of exchange: I like to use croissants and put them in my freezer and cut them to size. I also like to use cinnamon raisin bread because it’s perfect for bread pudding.

Preparation

For the bread pudding:

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

In a large bowl, add the croissants and bread pieces 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 on 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 for 10 minutes, then press down a little again.

For garnish :

In a medium bowl, mix the butter with the flour to coat all sides with 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 beating 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 springs back a little when touched, 45 to 50 minutes. Let it cool and rest for about 30 minutes, then make nice squares, or dig in right away. Serve with a dollop of bourbon whipped cream. Can also be served cold.