My husband, a native Kentuckian, devised this recipe. Serve the pudding warm with warm sauce poured over it right before serving. Top with whipped cream, if desired.
Makes 8 servings
Pudding
1-pound loaf crusty white bread
4 large eggs, beaten
2 cups sugar
3 cups whole milk
1 cup half-and-half
1 tablespoon bourbon
1 teaspoon vanilla
Pinch of salt
1 1/2 cups semi-sweet chocolate chips
4 tablespoons butter or margarine
Bourbon sauce
2 cups sugar
1/2 cup butter or margarine
1/4 cup water
1 large egg
1/4 cup bourbon
For the pudding:
Preheat oven to 350 degrees.
Cut or break the bread into 1-inch cubes or pieces. Spread in a deep 8-inch-by-11- inch baking dish.
Mix eggs, sugar, milk, half-and-half, bourbon, vanilla and salt. Pour over bread. Mix in 1 cup of the chocolate chips, folding to spread them throughout.
Melt butter or margarine and pour over mixture. Sprinkle remaining chocolate chips on top.
Bake for 45 minutes, or until pudding is firm (not squishy) to the touch and light brown on top.
For the sauce:
Combine sugar, butter or margarine and water. Bring to a boil. Remove from heat.
Quickly, beat the egg. Temper the mixture by spooning a small amount of the beaten egg into the hot mixture, stir then spoon a bit of the mixture back into the egg. Do this a few times then pour the remaining beaten egg into the sauce, beating constantly. Add bourbon to taste.
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