Our number one most requested recipe, Woodford Reserve Chocolate Bread Pudding is a cherished tradition at the Woodford Reserve Distillery. Here’s how to make it.
Serves 12-15
Ingredients
- 4 cups whole milk
- 12 cups stale French bread, diced into cubes
- 3 eggs, beaten
- 1 3/4 cups sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 170 grams dark or bittersweet chocolate, chopped in large chunks
- 3 tablespoons unsalted butter, melted
Method
- Place bread cubes in large bowl and toss with milk until bread is moistened. Soak bread in milk for at least one hour.
- Preheat oven to 350 degrees. Whisk together the eggs, sugar, vanilla and cinnamon and pour over bread/milk mixture. Fold together until well mixed.
- Fold in the chocolate chunks and mix until evenly distributed.
- Pour into a greased deep 13×9-inch pan. Drizzle the melted butter over the pudding then cover with foil.
- Bake at 350 degrees for 30 minutes covered, and 10-15 minutes uncovered until pudding is set and firm in the middle and golden brown on top. Serve warm with Bourbon Butter Sauce (see below.)
Bourbon butter sauce: Ingredients
- 226 grams butter
- 2 cups sugar
- 1/2 cup Woodford Reserve Bourbon
- 2 eggs
Method
- Melt butter in heavy bottomed saucepan over medium heat. Whisk in the sugar and bourbon and bring to a simmer.
- Crack eggs in a large bowl and whisk until blended. Add a little warm bourbon mixture and whisk. Continue to add the bourbon mixture a little at a time until the eggs have been tempered.
- Pour all liquid back into the pan and return it to medium heat. Bring to a light simmer and cook for several minutes, until thickened. Keep warm and serve over bread pudding.
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