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Butter four 1 cup ramekins or six custard cups and
place on a cookie sheet. Preheat oven to 400
degrees. Combine sugar and eggs and whisk until
fluffy, about 1 minute. Add in the salt and
cinnamon, then stir milk in slowly. Beat the
entire mixture with a whisk until well blended.
Stir in the bread cubes and let them soak for a
few minutes. Beat the pudding with a whisk again
- the bread cubes should start to fall apart.
Fold in the shaved chocolate. Divide pudding
between ramekins or custard cups and put them onto
a cookie sheet. Bake all in the oven for 15
minutes. Cool for 15 minutes and serve.
For the Caramel Sauce-
Melt butter in a medium sauce pan then add the
sugar and whisk until combined and mixture starts
to thicken. Whisk in the cream until thoroughly
blended, about 2 minutes. Cook over low heat
until desired thickness, then remove from heat and
whisk in the bourbon. Serve warm or at room
temperature.
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