Serves: 4
Whiskey Sauce Ingredients:
1/4 cup water
1 cup sugar
1/8 teaspoon vanilla extract
1 ounce Jim Beam Bourbon
1 egg
2.5 ounces butter
Bread Pudding Ingredients:
1 loaf french bread- not stale
3 tablespoons butter
1¾ cup heavy cream
4 tablespoons plus 2 teaspoons sugar
pinch salt
2 eggs (beat in one by one)
4 tablespoons plus 2 teaspoons sugar
2 tablespoons butter
2 tablespoons cocoa
10-15 each chocolate chips
Vanilla Ice Cream
Whiskey Sauce Procedure:
Bring water to a boil. Add sugar and stir constantly until completely dissolved. Add vanilla and bourbon and bring back to a boil.
Beat eggs in a stainless bowl, put half of the syrup into the eggs and stir continuously. Pour eggs back into syrup.
Cut butter into small pieces and stir until fully melted into sauce. Cool down in ice bath and store
Bread Pudding Procedure:
Cut French bread into 1 x 1 inch squares. Pour melted butter over bread. Combine heavy cream, sugar, salt, rum, and eggs, whisking together in mixing bowl.
Melt butter, sugar and cocoa powder in a sauce pan. Stir until smooth, like hot chocolate, never leaving it unattended. Temper in half of the cold mixture to hot mixture and stir until smooth.
Combine liquid mixture with bread and mix thoroughly. Mike used his gloved hands and said to let it sit a while to penetrate. Be sure not to use stale bread or the pudding will be too dry.
Spray oven resistant serving bowls with non-stick aerosol spray and portion evenly into dishes or muffin pans, heaping way over the top. Sprinkle 10-15 chocolate chips on top and bake at 350 degrees for 12-15 minutes.
Remove from oven, turn pudding mixture over onto serving bowl or plate, drizzle with Whisky Sauce and top with a scoop of ice cream.
Restaurant: Stonewood Grill and Taverns (There are 16 Stonewood Grill and Taverns in Florida)
Recipe Type: AuthenticSubmitted By: Chef Mike Drury
Recipe Author: Chef Mike Drury
Chef's Background:
Executive Chef certification from the American Culinary Federation in 1986
Escoffier Medal of Merit from the American Culinary Federation
Heads the culinary operations for the Stonewood Grill and Taverns
Heads the culinary operations for the Peach Valley Cafe
Source: http://www.chocolateatlas.com/Chocolate_Recipes_S150/S153_Bread_Pudding_Chef_Drury.html