Friday, April 30, 2010

Stonewood's Chef Mike Drury bakes Chocolate Bread Pudding

What an honor to have a cooking lesson from Chef Mike Drury, who heads up the culinary operations for the Stonewood Grill and Taverns throughout the state of Florida. Mike is a charming master in the kitchen and admits he loves chocolate. 

He told my group, "Fat is the delivery truck of flavor and I drive that truck. Don't count the calories in this dish--just enjoy." And we did.  It's decadent, gooey chocolate to be savored.


Chocolate Bread Pudding
Serves 4

Ingredients listed in the order used.

Whiskey Sauce
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
1 loaf French Bread- not stale
3 Tablespoons butter
1 3/4 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 Directions
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 Directions
Cut French bread into 1" x 1" 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 1/2 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 baking pan or muffin tins with non-stick aerosal spray. Portion evenly into dishes or muffin pans, heaping way over the top. Sprinkle 10-15 chocolate chips on each 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.

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There are 16 Stonewood Grill and Tavern locations throughout the state of Florida. 

6 comments:

Chelsea said...

I am surprised at the french bread in the recipe. When I worked there they stressed that it was merita white bread. they even left the crust on as proof.

Bylandersea said...

Guess he tweaked the recipe! When I saw the demonstration, he used French bread.
Debi

Carly said...

My husband and I moved from Ormond Beach back to Colorado and we were so sad to no longer enjoy the famous chocolate bread pudding at Stonewood! Thank you so much for the recipe, I will do my best to recreate this AMAZING dessert

Carly said...

The directions state to add rum, but there is no rum listed in the bread pudding?? Am I missing something? Thanks

Unknown said...

I've seen another recipe for Stonewood's Chocolate Bread Pudding that calls for 2.5 ounces of Meyer's Dark Rum.

This is the best dessert ever. Can you shed some light on the cookie topping? That puts this dessert over the top.
Thanks

Quiltsbythesea said...

Its one of the best bread puddings I have had, and I do a lot of baking......excellent.