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Stonewood Tavern and Grill's Chocolate Bread Pudding

Whiskey sauce:

1/4 cup water

1 cup sugar

1/8 teaspoon vanilla extract

1 ounce Jim Beam Bourbon

1 egg

About 5 tablespoons butter (2.5 ounces)

Bread pudding:

1 loaf French bread

3 tablespoons butter, melted

1 3/4 cups heavy cream

4 tablespoons plus 2 teaspoons sugar

Pinch salt

2.5 ounces Myers's Dark Rum

2 eggs (beat in one by one)

2 tablespoons butter

4 tablespoons plus 2 teaspoons sugar

2 tablespoons cocoa

10 to 15 chocolate chips

Vanilla ice cream

1. To make whiskey sauce, bring water to a boil. Add sugar and stir constantly until dissolved. Add vanilla and bourbon and return to a boil. Beat 1 egg in a stainless bowl, put half of the syrup into egg and stir continuously. Pour egg mixture back into syrup. Cut butter into small pieces and stir until fully melted into sauce. Cool down in ice bath. Store covered until ready to use.

2. To make bread pudding, cut French bread, into 1-inch-by-1-inch squares. Pour melted butter over bread. Combine heavy cream, sugar, salt and rum. Whisk in eggs (beat in one at a time. Melt 2 tablespoons of butter in a saute pan. Add sugar and cocoa powder, stirring until smooth. Temper in half of the cold mixture to hot mixture and stir until smooth. Combine liquid mixture with bread and mix thoroughly.

3. Spray oven-resistant serving bowls with nonstick cooking spray and portion bread evenly into dishes. Sprinkle chocolate chips on top and bake at 350 F for 12-15 minutes.

4. Remove from oven, turn pudding mixture over onto serving bowl, drizzle with whiskey sauce and top with a scoop of vanilla ice cream and a cookie garnish.

Yield: 4 servings.

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