Maker's Mark Chocolate Bread Pudding

 

Note from Cheri: This recipe was given to me by Chef Ron Berg, of Minnesota's fabulous Gunflint Lodge (where I spent a week dog sledding!) . The lodge serves some incredible gourmet food in the wilds of northern Minnesota. Follow this link to learn more about this wonderful resort and more of Ron's recipes.

1/2 cup heavy cream 3/4 cup half and half 3 oz. semi-sweet chocolate chips 4 cups French bread cubes 1/2 cup sugar 1/4 tsp. cinnamon 1 tsp. vanilla 1 T Maker's Mark or other bourbon 1 large egg

Serves 4 Pre-heat oven to 350° 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 choclate 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.