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.

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.

DARK CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350°. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange zest, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened., Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm.

SUGAR TOPPED CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• Lightly spray a 1-1/2 quart shallow baking dish with non-stick cooking spray.
• Bring 1/2 cup sugar, cream and whole milk to a simmer, stir until sugar dissolves.
• Remove from heat and add 1 cup of the chocolate chips whisking until melted and smooth.
• In a large bowl, lightly beat egg and vanilla just till blended.
• Slowly whisk the hot chocolate mixture into the egg mixture.
• Allow custard to cool for 10 minutes, stirring often.
• Add bread cubes and remaining chocolate chips to the custard mixture.
• Toss lightly to coat.
• Pour mixture into prepared baking dish, sprinkle with 2 Tbsp of sugar.
• Bake until the custard thickens and center is just set, about 50 minutes.
• Serve warm.

SIMPLE CHOCOLATE BREAD PUDDING

Steps:

• Spray a 9 inch square baking dish with nonstick cooking spray. Place the bread inside the dish.
• Combine the sugar and cocoa powder in a large dish. Add milk, eggs and vanilla and mix throroughly. Pour over bread dish.
• Let stand 30 minutes or until liquid is absorbed.
• Preheat oven to 350 degrees. Sprinkle chips over the top of the bread mixture, pressing them inches.
• Bake 35-45 minutes, until a knife inserted into the middle comes out clean.
• Serve warm or cold. Store in the refrigerator.

CHOCOLATE BREAD PUDDING

Steps:

• In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.