Signature Desserts

Chocolate Bread Pudding
from Stonewood's Chef Mike Drury

By Debi Lander

Chef Mike Drury of Ormond Beach, Florida is a charming master in the kitchen and admits he loves chocolate. He received his Executive Chef certification from the American Culinary Federation in 1986. Other significant honors include the Escoffier Medal of Merit, also awarded by the American Culinary Federation.

Currently Chef Mike, as he is known, heads up the culinary operations for the Stonewood Grill and Taverns and Peach Valley Cafe Restaurants throughout the state of Florida. I was invited to a cooking class where he chose to prepare one of the restaurant favorites, Chocolate Bread Pudding.

Drury told the 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 and utterly irresistible.

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 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.

There are 16 Stonewood Grill and Taverns and four Peach Valley Cafes throughout Florida. Visit www.stonewoodgrill.com.

Debi Lander, a freelance journalist, photographer and international traveler, hails from Jacksonville, Florida. Her food blog www.bylanderseafood.blogspot.com features culinary articles, restaurant reviews and recipes from her travels, as well as bite size nuggets about what’s happening in her own kitchen. She is a member of the International food, wine and travel writers association.