Sweet memories are made just 20 minutes from downtown Houston. Sugar Land is one of the Houston area’s most historic cities. Dating back to 1908 and fast forwarding to now, it serves up big city amenities with small town hospitality. Featuring a high concentration of attractions, including renowned museums, a world-class baseball park (one of the nation’s top entertainment venues) and of course amazing delectable eateries for those with a sweet tooth.
During this special season of giving thanks, we’ve scoured up this almost-too-beautiful-to-eat Chocolate Chip Bread Pudding and Whiskey Sauce that was customized for you by our friends at Mystic Dessert Bar. This delicious and unique chocolatey recipe will astonish even the most die-hard chocolate lovers. If you give this recipe a try for your next social or family gathering, tag us in your photos @VisitSugarLand and #SweeterinSL for your chance to be featured on our social pages.
Chocolate Chip Bread Pudding & Whiskey Sauce
6 whole eggs
4 cups of cream
1 1/2 tsp vanilla extract
pinch of salt
10 cups of cut up bread: French bread, brioches, challah, croissants, white bread – pretty much anything goes!
1/2 cups of chocolate chips
Whisk together eggs, cream, salt and vanilla in a large bowl. Add the bread and chocolate chips. Stir until everything is coated. Pour into sprayed baking dish or individual ramekins. Bake at 350 until custard has set (set = not wet or jiggly). If making in a large pan, cover with foil for 30 minutes. Then remove foil and continue baking until set. Baking time varies with size of pan and individual oven. Can be made ahead of time and refrigerated. Serve warm with vanilla ice cream and caramel or whiskey sauce.
3/4 cups of brown sugar
1/4 cup of sugar
5 egg yolks
1/2 cup of whiskey
pinch of salt
6 oz. butter (unsalted)
Whisk together all ingredients except for butter in a small sauce pot. Cook over medium heat, whisking constantly until mixture is thick enough to coat a spoon or spatula. Remove from heat and add butter, using hand blender. Serve warm over ice cream. Store leftover sauce in airtight container in refrigerator.
Created by Misha Wiggins, Lead Chef of Mystic Dessert Bar