Dark Chocolate Bread Pudding with Salted Caramel Sauce

Sauce

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 Tbsp water
• 1/2 cup heavy cream
• 1 3/4 Tbsp unsalted butter
• 1/2 tsp kosher salt

Bread Pudding

• 1/2 lb French baguette bread, cubed
• 1 1/4 cups + 2 Tbsp whole milk
• 1/4 cup heavy cream
• 1/4 cup coffee liqueur such as amaretto or kahlua
• 1/2 cup white sugar
• 1/4 cup packed light brown sugar
• 1/8 cup cocoa powder
• 1/2 tsp kosher salt
• 1/2 Tbsp vanilla extract
• 1 tsp almond extract
• 1 tsp cinnamon
• 3 eggs, lightly beaten
• 4oz semisweet chocolate, grated
• 1oz milk chocolate, grated

For Sauce:

In a heavy-bottom saucepan over medium-low heat, combine white sugar, brown sugar, and water until sugar dissolves, stirring frequently. Then increase heat but stop stirring. Brush sides of pan to wash down any crystals. Boil until syrup reaches a dark amber color, about 5 minutes.

Remove sugar from heat, then whisk in heavy cream. Allow mixture to bubble. Stir in butter and salt. Transfer caramel to dish to cool.

For pudding:

Preheat oven to 325 F.

Lightly grease a 9x13 baking dish, then place bread cubes in dish.

In a large bowl, mix together milk, cream, and coffee liqueur.

In another bowl, thoroughly whisk together white sugar, brown sugar, cocoa powder, and salt. Add wet mixture to dry mixture, mixing well.

In a small bowl, whisk together vanilla extract, almond extract, and cinnamon into the lightly beaten eggs. Combine the egg mixture into the milk and coffee liqueur mixture and mix well.

Add grated semisweet and milk chocolates into mixture, then pour over bread in the pan. Let mixture stand, stirring occasionally, for 30  minutes or until bread absorbs most of the milk mixture.

place baking pan in preheated oven and bake for 1 hour or until a knife inserted in middle of pudding comes out clean. Serve warm with caramel sauce.

Makes 8 servings, 16 WW PointsPlus each.