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Holly Hill Inn Chocolate Bread Pudding


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Submitted by Holly Hill


  • 1 qt whole milk
  • 12 C stale French bread, diced to 1-inch cubes
  • 3 eggs, beaten
  • 1 3/4 C sugar
  • 1 Tbsp vanilla
  • 1 tsp cinnamon
  • 6 oz dark chocolate or other bittersweet chocolate, chopped into large chunks
  • 3 Tbsp unsalted butter, melted
  • Woodford Reserve Bourbon Butter Sauce
  • 8 oz butter
  • 2 C sugar
  • 1/2 C Woodford Reserve bourbon 2 eggs
  • 2 eggs


For bread pudding: Place bread cubes in large bowl and toss with milk until bread is moistened. Soak bread in milk at least 1 hour.

Preheat oven to 350°. Whisk eggs, sugar, vanilla and
cinnamon; pour over bread mixture. Fold until well mixed. Add chocolate chunks and mix. Pour into greased, deep 9×13-inch pan. Melt butter and drizzle over pudding. Cover with foil and bake 30 minutes. Uncover and bake 10-15 minutes, or until pudding is firm in the center. 

For bourbon butter sauce: Melt butter in heavy bottomed saucepan over medium heat. Whisk in sugar and bourbon; bring to a simmer.

Crack eggs in large bowl; whisk. Add a little bourbon mixture and whisk. Continue to add bourbon mixture a little at a time until the eggs have been tempered.

Pour liquid back into pan on medium heat. Bring to a light simmer, cooking until thickened. Serve warm over bread pudding.

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