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Chocolate Bread Pudding

Our number one most requested recipe, Woodford Reserve Chocolate Bread Pudding is a cherished tradition at the Woodford Reserve Distillery.


(Serves 12-15)

  • 1 quart whole milk
  • 12 cups stale French bread, diced in 1-inch cubes
  • 3 eggs, beaten
  • 1 3/4 cups sugar
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 6 ounces dark or bittersweet chocolate, chopped in large chunks
  • 3 tablespoons unsalted butter, melted

Place bread cubes in large bowl and toss with milk until bread is moistened. Soak bread in milk for at least one hour.

Preheat oven to 350 degrees. Whisk together the eggs, sugar, vanilla and cinnamon and pour over bread/milk mixture. Fold together until well mixed.

Fold in the chocolate chunks and mix until evenly distributed.

Pour into a greased deep 13×9-inch pan. Drizzle the melted butter over the pudding then cover with foil.

Bake at 350 degrees for 30 minutes covered, and 10-15 minutes uncovered until pudding is set and firm in the middle and golden brown on top. Serve warm with Bourbon Butter Sauce (see below.)


  • 8 ounces butter
  • 2 cups sugar
  • 1/2 cup Woodford Reserve Bourbon
  • 2 eggs

Melt butter in heavy bottomed saucepan over medium heat. Whisk in the sugar and bourbon and bring to a simmer.

Crack eggs in a large bowl and whisk until blended. Add a little warm bourbon mixture and whisk. Continue to add the bourbon mixture a little at a time until the eggs have been tempered.

Pour all liquid back into the pan and return it to medium heat. Bring to a light simmer and cook for several minutes, until thickened. Keep warm and serve over bread pudding.