Creamy Chocolate & Orange Bread Pudding

Directions

Stir in the milk, 1 cup sugar and ½ cup concentrate and thawed orange juice in a saucepan over medium-low heat until the sugar dissolves.

Cool for a few minutes. (It’s fine if the mixture curdles slightly)

In a large bowl, add the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks, whisk until well mixed, fold in the bread.

Cover and chill in the refrigerator until the liquid is absorbed, 1½ to 2 hours.

Preheat the oven to 350℉ (180℃).

Coat a 9-by-13-inch baking dish with cooking spray or grease with butter.

Gently fold the chocolate chunks or chips into the bread mixture.

Pour and spread evenly in the baking dish and sprinkle with sugar.

Bake until a wooden stick or tooth pick or a knife inserted into the center comes out clean, 1⅓ hours to 1½ hours.

As the pudding is baking, at the same time make the sauce:

Add ¼ cup of butter in a small saucepan over medium heat until melts.

Stir in the remaining ½ cup sugar and cook until lightly caramelized, about 6 minutes.

Stir in the remaining 1 cup concentrated and thawed orange juice, ¾ cup bourbon and the salt.

Cook until thick, 12 to 15 minutes.

Stir in the cream and simmer until the sauce gets thick and coats a spoon, 10 to 15 minutes.

Once the pudding is done, let cool on a wire rack in the pan for a few minutes.

Before serving, slice the bread pudding and drizzle with the sauce.

Serve warm or at room temperature.