Courtesy of Jennifer Morrison
1 cup Heavy Cream
6 oz semi-sweet Chocolate
1 tsp Vanilla
2/3 cup light brown sugar
5 eggs, separated
4 Tbs Butter
4 cups Bread, ½” cubes
Bourbon Sauce (recipe follows)
Mix cream and chocolate on low heat. Add vanilla and 1/3 cup brown sugar. Stir until sugar dissolves. Whisk in egg yolks one at a time. Whisk in butter. When melted, add bread.
In large bowl, whisk egg whites until soft peaks form; add remaining brown sugar – whisk another 30 seconds. Fold egg white mixture into chocolate mixture. Butter an 8x8” pan. Add pudding. Place pan in a 9x13” baking dish w/boiling water (1/2”). Bake 350 for 40 minutes. Serve slices of warm pudding with Bourbon Sauce.
Bourbon Sauce
1 pint heavy cream
½ cup light brown sugar
½ cup sugar
½ cup butter
2 tsp vanilla
4 oz bourbon
Heat cream until reduced by ½. Add vanilla and sugars – stir until sugar is dissolved. Lower heat, whisk in butter. When butter is melted, add bourbon. Cook on low for 1-2 minutes.