Irish Chocolate Bread Pudding with Whiskey Sauce
2 tablespoons unsalted butter
2/3 cup dark chocolate chips
2 large eggs
1/3 cup granulated sugar
1 cup whole milk
1/2 teaspoon pure vanilla extract
3 cups finely torn, soft buttery rolls
Whipped cream, for serving
1 tablespoon unsalted butter
3 tablespoons granulated sugar
1/4 cup whiskey
Preheat oven to 375 degrees F.
In a small saucepan, melt 2 tablespoons butter over low heat. Stir in chocolate until melted and smooth; set aside.
In a large mixing bowl, whisk together eggs, 1/3 cup sugar, milk, and vanilla, until combined. Stir in bread and melted chocolate, until combined, and allow to sit for 10 minutes.
Divide bread mixture into 4 (3/4 cup) ramekins. Place in a water bath, and bake at 375 degrees F, for 30-35 minutes, or until set, and slightly risen.
Cool for at least 10 minutes before serving. Drizzle each pudding with a little whiskey sauce, then garnish with whipped cream.
To make whiskey sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Whisk in 3 tablespoons sugar and whiskey, and bring mixture to a boil. Continue to boil for 4 minutes, or until thickened, and syrupy.
Yield: 4 servings