Maker's Mark Chocolate Bread Pudding |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I've had this for so long, I don't even remember where I got it! I haven't tried it, and I'm posting it here so I don't lose it. It sounds good, and my husband loves bread pudding, so this may be one I'll try soon. Prep time includes refrigeration time, and cooking time is just an estimate, as the original recipe really didn't give a cooking time. Ingredients:
1/2 cup heavy cream |
3/4 cup half-and-half |
3 ounces semi-sweet chocolate chips |
4 cups french bread cubes |
1/2 cup sugar |
1/4 teaspoon cinnamon |
1 teaspoon vanilla |
1 tablespoon bourbon |
1 egg |
Directions:
1. Preheat oven to 350 degrees.
2. Mix the cream and half and half together in a large saucepan. Heat until near boiling.
3. Place the chocolate chips in a large bowl and pour the hot cream mixture over the chips.
4. Stir until all the chocolate is melted.
5. Combine chocolate mixture with the bread cubes.
6. Whisk together sugar, cinnamon, vanilla, bourbon and egg.
7. Add to chocolate and bread mixture and combine well.
8. Pour into a 2-quart baking dish and refrigerate for 15-30 minutes before baking.
9. Bake, uncovered, until set and a cake tester comes out clean.
10. Serve warm. Top with whipped cream if desired.
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