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BON APPETIT 9/95
1 1/4 c Sugar
1/2 c Water
1/4 c Light corn syrup
1 tb Fresh lemon juice
1 1/4 c Whipping cream
1 c Pecans; chopped; toasted
2 tb Bourbon
Pudding:
2 c Milk (not low or nonfat)
2 c Whipping cream
1 c Sugar
8 oz Semisweet chocolate; chopped
8 lg Eggs
1 tb Vanilla extract
1 lb Unsliced egg bread; crusts
Cut into 1″ pieces
For Sauce: Stir sugar and water in heavy large saucepan over medium heat
until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and
boil without stirring until syrup turns deep amber, brushing down sides of
pan wih wet pastry brush and swirling pan occasionally. Remove from heat.
Pour in cream (mixture will bubble up). Stir over low heat until caramel is
melted and smooth. Increase heat; broil until sauce is reduced to 1-2/3
cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and
bourbon.
For Pudding: Preheat oven to 350 degrees. Combine milk, cream and sugar
in heavy large saucepan over medium-high heat. Stir until sugar dissolves
and mixture comes to boil. Remove from heat. Add chocolate; stir until
smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in
chocolate mixture. Add bread cubes. Let stand until bread absorbs some of
custard, stirring occasionally, about 30 minutes.
Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake
until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
Serve pudding warm or at room temperature with warm sauce. MM Norma_Wrenn
MSN
Yields
12 Servings
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