Makers Mark Chocolate Bread Pudding Recipes

MAKER'S MARK CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Mix the cream and half and half together in a large saucepan. Heat until near boiling.
• Place the chocolate chips in a large bowl and pour the hot cream mixture over the chips.
• Stir until all the chocolate is melted.
• Combine chocolate mixture with the bread cubes.
• Whisk together sugar, cinnamon, vanilla, bourbon and egg.
• Add to chocolate and bread mixture and combine well.
• Pour into a 2-quart baking dish and refrigerate for 15-30 minutes before baking.
• Bake, uncovered, until set and a cake tester comes out clean.
• Serve warm. Top with whipped cream if desired.

ULTIMATE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining 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 sides. 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., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.