Holly Hill Inn Chocolate Bread Pudding
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.