Makers Mark Chocolate Bread Pudding Recipes

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.

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.

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.