Chocolate Chip Bread Pudding with Honey Pepper Whiskey Custard Sauce

Well, it is December 9th and perhaps autumn is finally arriving in Central Texas.and It is 66 degrees outside, hmmm, maybe not autumn, yet. Whether it is cool weather or not, this time of year screams for traditional autumn desserts.  This is one of my favorites. This is what happens to the left over hamburger buns, hot dog buns, and the dried up pieces of bread at my house.  These bits of bread are elevated to a new level of deliciousness.

When Chris tasted this, he said that the custard sauce was not needed and the pudding could stand alone.  While I agree that pudding is wonderful on its own, the custard sauce makes it divine. Which brings me to the Honey Pepper Whiskey Custard Sauce.

Several months ago, Dicorte Liquuor Stores posted a photo of this whiskey and asked if anyone would be interested in trying it.  I immediately responded "YES".  This is the second time that I have cooked with it.  Both times I have been very impressed with the flavor it adds to food.  If you are considering this for sipping whiskey, note that it is very, very sweet.

I suggest that you make the Custard Sauce first, then set it aside to cool while you make the Bread Pudding.  This allows the sauce to thicken some. Use real butter and real whipping cream for the sauce. The flavor will not be there if you use margarine or milk.  I used milk chocolate chips in the bread pudding but you can substitute any thing that you like or not use anything, at all.  I like raisins in this recipe but Chris does not like cooked raisins, so I used the chocolate chips.  Use your imagination! :)

Honey Pepper Whiskey Custard Sauce

1 cup of Sugar
1/2 cup of Butter
1/2 cup of Whipping Cream
2 Tablespoons of Honey Pepper Whiskey
1/2 teaspoon of Vanilla

Bring sugar, butter and whipping cream to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.  Reduce heat; and simmer 5 minutes.  Remove from heat and stir in whiskey and vanilla.  Let cool before serving.

Bread Pudding with Chocolate Chips

4 cups of dry Bread, torn into small pieces
4 cups of Milk, divided
3 large Eggs
2 cups of Sugar
1 1/2 teaspoons of Vanilla
1 teaspoon Ground Cinnamon
1/4 cup of Milk Chocolate Chips

Preheat oven to 325 degrees.
Lightly grease a 13" X 9" baking pan.  Set aside.
Pour 1 cup of milk over bread and let stand for 10 minutes.
Mix 3 cups of milk, eggs, sugar, vanilla, and cinnamon together; pour over the soaking bread.  Stir to combine. Spread into prepared baking pan and sprinkle with chocolate chips.  Bake at 325 degrees for 55 to 65 minutes or until a cake tester comes out clean from the center and the edges start to brown.  Let cool at least 15 minutes before serving.  Serve warm or cold.

Enjoy!

Deloris