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The Woodford Reserve White Chocolate Bourbon Bread Pudding

woodford reserve white chocolate bread pudding The Woodford Reserve White Chocolate Bourbon Bread PuddingThis holiday season; impress your party going guests with the Woodford Reserve White Chocolate Bread Pudding.  Well-crafted holiday parties include well-crafted cocktails.  And while there are always the classics, a signature drink and a well-paired appetizer can separate your party from the rest.  We’ve assembled some of our favorite Woodford Reserve cocktails and some tasty bites that will have people talking until next holiday season.


White Chocolate Sauce

2 tbsp. Woodford Reserve®

1 c. Heavy cream

4 oz. White chocolate, finely chopped

Bread Pudding

4 oz. French bread or Challah, crusts removed and cut into ½-in. cubes

1 ½ c. Half-and-half

½ c. Heavy cream

4 oz. White chocolate, finely chopped

4 egg yolks

1 egg

¼ c. Sugar

1 ½ tsp. Vanilla extract

For the sauce, heat the heavy cream in a saucepan over medium heat; do not boil. Add the chocolate and cook until blended, whisking constantly. Remove from the heat and stir in the bourbon. Chill, covered, for up to 1 day.  For the pudding, spread the bread cubes in a single layer on a baking sheet and bake for 10 minutes or until golden brown. Arrange the bread cubes evenly in 6 lightly greased ramekins or custard cups.  Heat the half-and-half and heavy cream in a saucepan over medium heat. Stir in the chocolate and cook over low heat until blended, stirring constantly. Whisk the egg yolks, egg and sugar in a heatproof bowl until blended. Gradually add ¼ of the hot cream mixture to the egg mixture, whisking constantly. Whisk in the remaining hot cream mixture until blended and stir in the vanilla. Pour the cream mixture evenly into the prepared ramekins and let stand for 30 minutes or store, covered, in the refrigerator for 8 to 10 hours.

Preheat the oven to 350 degrees. Arrange the ramekins in a 9×13-inch baking pan and add enough boiling water to the baking pan to measure 1 inch. Bake for 25 minutes or just until set. The baking time will have to be lengthened if the ramekins have been chilled.  To serve, reheat the sauce over low heat and drizzle over the warm puddings.

You may bake the bread pudding in a 10-inch round baking dish. Bake without the water bath for 30 to 35 minutes or until set and cut into wedges to serve.  You may bake in advance and store, covered, in the refrigerator. Reheat before serving




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