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INGREDIENTS:

3 1/4 cups milk
5 eggs — beaten
1 1/2 cup chocolate syrup
3/4 cup packed brown sugar
2 teaspoons vanilla
8 ounces French bread — cut in 1″ cubes
3 ounces semisweet chocolate — coarsely chopped
3 ounces white chocolate or white baking bar — coarsely chopped
***Bourbon Chocolate Sauce***

4 ounces chopped semisweet chocolate
2/3 cup whipping cream
1/4 cup sugar
2 tablespoons bourbon

DIRECTIONS:

Preheat oven to 350 degrees. In a large mixing bowl stir together milk, eggs, syrup, brown sugar and vanilla. Spread bread cubes in an ungreased 3 quart baking dish. Sprinkle with chopped semisweet and white chocolate. Pour egg mixture evenly over bread.

Bake, uncovered, for 50-55 minutes or until pudding is puffy and knife inserted in center comes out clean. Cool slightly (pudding will fall in center). Drizzle with warm Bourbon Chocolate Sauce.

Bourbon Chocolate Sauce: In a heavy saucepan stir semisweet chocolate over low heat just until melted. Stir in whipping cream and sugar. Cook and stir over medium heat for 5-6 minutes or just until mixture begins to boil. Remove from heat; whisk until smooth. Stir in 2-3 tablespoons bourbon, if desired. Cool slightly before serving.

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