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Cajun Chocolate Bread Pudding

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CAJUN CHOCOLATE BREAD PUDDING
 Categories: Desserts, Cajun
      Yield: 9 Servings
 
MMMMM--------------------------PUDDING-------------------------------
      1 qt Half-and-half
    3/4 c  Sugar
      5    Eggs, jumbo
  3 1/2 ts Vanilla
  1 1/2 ts Cinnamon
      9 c  Fresh french bread cubes
      1 c  Milk chocolate chips

MMMMM--------------------------TOPPING-------------------------------
      4 tb Butter, lightly salted; at
           -room temperature
    1/4 c  Sugar
      2 tb Brandy
      1    Egg

MMMMM-----------------------WHISKEY SAUCE----------------------------
      2 tb Jack Daniel's Black Label
           -whiskey
      4 tb Butter, lightly salted
  1 1/2 c  Whipping cream
    3/4 c  Brown sugar
    1/4 ts Salt
    1/4 ts Cayenne pepper
 
  1. FOR THE PUDDING: Combine half-and-half, sugar, eggs, vanilla,
  cinnamon and nutmeg in a bowl. Beat by hand for 3 minutes.
  
  2. Cut bread into 1-inch square cubes. Add them to the half-and-half
  mixture. Let soak for 30 minutes, occasionally tossing gently.
  
  3. Spoon soaked bread and leftover liquid into a buttered 10-inch
  cake pan. Push chocolate chips into pudding mixture. Set aside.
  
  4. FOR THE TOPPING: Beat butter with an electric mixer until light and
  fluffy. Add sugar, brandy and egg. Beat at medium speed for 1 minute.
  Scrape down the sides of the bowl, then beat at high speed for 1
  minute. Pour topping over bread.
  
  5. Bake in a preheated 375-degree oven for 1 1/2 hours. Let cool
  about 15 minutes.
  
  6. FOR THE WHISKEY SAUCE: Combine sauce ingredients in a saucepan.
  Simmer for 4 minutes, lightly whisking occasionally.
  
  7. To serve: Cut pudding into serving-size pieces. Top with whiskey
  sauce. Serve warm.
  
  Makes 9 to 12 servings.
  
  Source: The Original Crawdaddy Bayou Restaurant in Wheeling, Illinois
  (printed in the Chicago Sun Times, January 15, 1997)
 
MMMMM

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