Ingredients
1 tablespoon plus 1/2 cup butter, divided 2 cups semisweet chocolate chips1 cup packed light brown sugar3 large eggs2 cups whole milk1 tablespoon vanilla extract2 teaspoons instant espresso powder1/2 teaspoon salt1 pound egg bread or challah, cubedSAUCE:1/2 cup heavy whipping cream1 large egg yolk1/2 cup packed light brown sugar1/8 teaspoon salt2 tablespoons butter1/4 cup chopped pecans, toasted1/4 cup flaked coconut, toasted2 to 3 teaspoons brandy, optionalSWEETENED WHIPPED CREAM:3/4 cup heavy whipping cream2 tablespoons confectioners’ sugar1 to 2 tablespoons brandy, optional
Preparation
Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining 1/2 cup butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat.
In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes.
Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around the side. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool.
For whipped cream, beat cream until it begins to thicken. Add confectioners’ sugar and, if desired, brandy; beat until soft peaks form.
Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.
