Can we briefly talk about how much I fail at holidays? Most of my food blogging friends have been posting St. Patrick’s Day recipes since the end of February and here I am, the day before, with an St. Paddy’s themed dessert. Oops? However, I’m a firm believer in better late than never so I’m going to pretend like I’m not an epic failure and move on.
And what better thing to move on to than chocolate and whiskey? I must admit, I was never a huge fan of bread pudding as a kid because we didn’t really eat much of it. My mom made such a wide assortment of other delicious desserts that there was never really a need to branch into the puddings. However, I will say, the first bread pudding I ever had completely changed my perspective.
It was an eggnog rum and chocolate chip bread pudding that was serving during a holiday party. As a 17 year old, I wanted anything with any sort of alcohol in it so I completely devoured like 3 pieces. Of course, I didn’t realize that the alcohol actually bakes out of it and I was just eating 15,000 calories, but it was that bread pudding that converted me into a BP lover.
Sadly, my husband doesn’t share my love for it, but I will say he ate two pieces of this without batting an eyelash. Most likely because this pudding was covered in a chocolate whisky sauce, but it’s still a win. I think the best way to get him to eat things he normally doesn’t like is to slather it in chocolate and whiskey.
Now there’s an idea!
Chocolate Whiskey Bread Pudding
Serves about 10 -12. Slightly adapted from My Recipes.
Prep time: 30+ minutes
Cook time: 1 1/2 hours
Total time: 2 hours
- 1/4 cup unsalted butter
- 7 cups chopped whole wheat french bread, slightly stale
- 2 cups low-fat milk
- 3/4 cup light cream
- 2 1/2 tablespoons honey/maple flavored whiskey (I used Jim Beam)
- 8 ounces milk chocolate chips
- 5 large egg yolks, lightly beaten
- 1/2 cup light brown sugar
- 2 1/2 tablespoons honey
- 1 teaspoon vanilla extract
- Fresh whipped cream for garnish
- 1/2 cup chocolate chips
- 1 tablespoon vegetable oil
- In a large skillet over medium heat, melt the butter. Add the bread cubes and toss to coat with tongs. Remove from heat and pour into a grease 9 x 13 baking dish.
- Bring the milk, light cream and whiskey to a boil. Remove from heat and immediately whisk in chocolate chips. Add the egg yolks, one at a time, the brown sugar, honey and vanilla. Continue to whisk until thick and smooth.
- Pour the mixture over the bread, tossing the cubes so they are all evenly coated. Cover with foil and let sit for about 30 minutes. Add a few pokes into the foil to allow steaming.
- Preheat oven to 325 degrees F. Bake for about 1 1/2 hours. Let sit until slightly cooled.
- Meanwhile, melt the remaining chocolate chips and oil in a microwave safe bowl for about 60 seconds, stopping to stir at 30 seconds.
- Serve the bread pudding with a dollop of whipped cream and a drizzle of melted chocolate.
Nutritional information per serving:
Fiber: 3.5 grams
Protein: 11 grams
Weight Watchers Points: 10