Makers Mark Chocolate Bread Pudding Recipes

MAKER'S MARK® OLD FASHIONED

Steps:

• Muddle sugar, bitters, orange, cherry, and water in an old fashioned glass.
• Remove the orange rind and fill glass 3/4 full of ice.
• Add Maker's Mark® Bourbon and stir.

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.

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 325F.
• Lightly grease a 13x9 inch baking dish and place the bread in the dish.
• In a large bowl, whisk together the milk, cream, and liqueur.
• Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well.
• Add the sugar mixture to milk mixture and mix well.
• Add the vanilla, almond extract and cinnamon to beaten eggs.
• Combine the egg mixture to milk mixture and mix well.
• Stir the grated chocolate into the mixture.
• Pour the mixture over cubed bread in the pan.
• Let the mixture stand, stirring occasionally, for approximately 20 minutes or until bread absorbs most of the milk mixture.
• Bake pudding for 1 hour or until set.
• Check by inserting a knife through the middle and it should come out clean.
• Serve warm with whipped cream.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 425 degrees.
• Brush bread all over with melted butter. Arrange pieces on a rack and place in oven, turning until golden brown, about 5 to 10 minutes.
• Meanwhile, combine cream and milk in a saucepan and bring just to a boil.
• Add sugar and stir until dissolved.
• Put egg yolks in a large mixing bowl and add the hot cream mixture, a ladleful at a time, beating briskly with wire whisk. Skim off any foam that accumulates on the surface.
• Put chocolate in a mixing bowl. Place bowl in a basin of simmering water and let stand until chocolate melts.
• Add egg yolk mixture, a little at a time, to chocolate, stirring constantly. Stir in vanilla.
• In a baking dish measuring about 9 1/2 by 13 1/2 by 2 1/2 inches, arrange bread slices in two rows, the slices slightly overlapping. Pour chocolate mixture over bread. Let stand until some of the mixture is absorbed. Cover the bread pudding with clear plastic wrap and cover this with a rectangular dish that fits inside the baking dish. Add weights so the chocolate mixture barely covers all the bread and is absorbed by it. Let stand about an hour.
• Meanwhile, preheat the oven to 325 degrees.
• Remove weights, rectangular dish and plastic wrap. Cover top with aluminum foil, not letting it touch the chocolate filling. Punch a few holes in the foil with a knife. Seal foil around edges.
• Place dish in a larger dish and pour boiling water around it. Bring this to a boil on top of stove. Place dish in its water bath in oven and bake about 1 hour and 45 minutes, or until all the liquid has been absorbed and on touch it springs back and the top has a slight glossy look. Serve warm, cut into squares with English custard on the side.

EASY CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
• Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
• Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
• Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
• Serve pudding warm, drizzled with warm chocolate sauce.