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 just turns light amber, brushing down sides of pan with 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; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
Preheat oven to 350F. 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.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 12|
|Calories from Fat: 348 (34%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 747.3mg||230 %|
|Sodium 431.2mg||15 %|
|Potassium 421.7mg||11 %|
|Total Carbohydrate 150.2g||44 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 147g|
|Protein 27g||39 %|
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Calories per serving: 1030
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