Chocolate Bread Pudding, an old family classic...

With fall upon us and getting ready for a busy Holiday season, here is a comforting dessert to offer at any of your up coming dinners. An old family classic passed down to me by some very good and loving cooks. – Enjoy!

Chocolate Bread Pudding with Whiskey Sauce

Ingredients:
Chocolate Bread Pudding
4 to 6 day-old croissants cut into ½-inch pieces
4 cups milk, divided
6 tablespoons sugar
½ cups cocoa powder
5 eggs, separated
2 tablespoons vanilla

Whiskey Sauce
½ cup sugar
¼ cup cream
¼ cup butter
¼ cup bourbon or to taste

Directions:
Preheat oven to 325 degrees F.

Prep a 1½ quart baking dish with Pam nonstick spray.

In a large bowl place croissant pieces and cover with 3 cups milk. Allow to soak for 10 minutes.

In a mixing bowl, combine sugar and cocoa powder. Beat in eggs until smooth and creamy. Add remaining milk, vanilla and pinch of salt. Stir to blend well. Combine cocoa mix and soaked croissants; toss well to completely blend. Pour into prepare baking dish and bake for 35 to 50 minutes. Test with a knife inserted at the center, it should come out clean.

To make sauce: In a saucepan over medium heat, cook sugar, cream and butter until melted and sugar dissolved. Remove from heat and stir in whiskey to taste. Sauce will be thin but flavorful.
Serve pudding warm with Whiskey Sauce on the side in a sauce bowl with ladle.
Servings: Eight (8)

Note: You can make individual puddings by dividing the mixture into eight 6-ounce ramekins, as illustrated in the picture above.

p.s. - day old hala bread can be used in place of croissants.