Maker's Mark Chocolate Bread Pudding -

Printer Friendly

RSS Feed

Bookmark

Home

Maker's Mark Chocolate Bread Pudding

Rate it!
Votes (0) | Comments (0)

By Chef Ron Berg

Photo: Cheri Sicard

Posted July 23rd, 2007

This article is reprinted with permission from Gunflint Lodge Cookbook: Elegant Northwoods Dining, by Ron Berg, (1997, University of Minnesota Press)

Gunflint Lodge Cookbook: Elegant Northwoods Dining

Servings:	4
Author Notes:	This recipe was given to us by Chef Ron Berg, of Minnesota's fabulous Gunflint Lodge (where Cheri once spent a week dog sledding!) . The lodge serves some incredible gourmet food in the wilds of northern Minnesota. Click hereÂ to read more about this wonderful resort and for more of Chef Ron's fabulous recipes.
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 teaspoons cinnamon 1 teaspoon vanilla 1 tablespoon Maker's Mark or other bourbon 1 large egg
Instructions:	Preheat oven to 350Â° F. 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.