Chocolate Bread Pudding with Whiskey Sauce

• 1/4 C. unsalted butter 
• 7 C. French bread cubes
• 2 C. whipping cream
• 1 C. milk
• 8 (1-ounce) bittersweet chocolate squares, chopped
• 5 egg yolks, lightly beaten
• 2/3 C. firmly packed light brown sugar
• 1 tsp. vanilla extract
• whiskey sauce (recipe follows)
• Garnish: chocolate shavings
• 
  
• Melt butter in a large heavy skillet over medium heat. Add bread cubes, and cook, stirring constantly, 3 minutes or until golden. Transfer to a lightly greased 13- x 9-inch baking dish.
• Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar, and vanilla. Pour over bread cubes; let stand 30 minutes. Cover with foil; cut 6 small holes in foil to allow steam to escape.
• Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches.
• Bake at 325° for 1 hour and 45 minutes or until set. Remove bread pudding from water. Cool 30 minutes on a wire rack. Serve warm with Whiskey Sauce. Garnish, if desired.

• Whiskey Sauce:
• 1 1/2 C. milk
• 1/2 C. butter or margarine
• 1 C. sugar 
• 3 Tbsp. cornstarch
• 1/4 C. water
• 1/2 C. bourbon
• 
  
• Cook first 3 ingredients in a heavy saucepan over low heat, stirring often, until butter melts and sugar dissolves.
• Combine cornstarch and 1/4 cup water, stirring until smooth. Add to butter mixture; stir in bourbon. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute.