INGREDIENTS

INSTRUCTIONS

For Sauce:  Stir sugar and water in heavy large saucepan over medium
heat until sugar dissolves. Mix in corn syrup and lemon juice.
Increase heat and boil without stirring until syrup turns deep amber,
brushing down sides of pan wih wet pastry brush and swirling pan
occasionally. Remove from heat. Pour in cream (mixture will bubble
up). Stir over low heat until caramel is melted and smooth. Increase
heat; broil until sauce is reduced to 1-2/3 cups, stirring often,
about 4 minutes. Remove from heat. Mix in pecans and bourbon.  For
Pudding:  Preheat oven to 350 degrees.  Combine milk, cream and  sugar
in heavy large saucepan over medium-high heat. Stir until sugar
dissolves and mixture comes to boil. Remove from heat. Add chocolate;
stir until smooth. Beat eggs and vanilla in large bowl to blend.
Gradually whisk in chocolate mixture. Add bread cubes. Let stand  until
bread absorbs some of custard, stirring occasionally, about 30
minutes.  Transfer mixture to 13x9x2-inch glass baking dish. Cover with
foil.  Bake until set in center, about 45 minutes.  Uncover; cool at
least  15 minutes.  Serve pudding warm or at room temperature with warm
sauce. MM  Norma_Wrenn MSN Posted to EAT-L Digest 04 Sep 96  Date:  
Wed, 4 Sep 1996 13:20:10 -0500  From:    LD Goss <ldgoss@METRONET.COM>

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 481
Calories From Fat: 234
Total Fat: 27.4g
Cholesterol: 168.3mg
Sodium: 66.9mg
Potassium: 111.3mg
Carbohydrates: 57.6g
Fiber: 2g
Sugar: 43.6g
Protein: 6.5g