Stonewood’s Chef Mike Drury bakes Chocolate Bread Pudding

Stonewood's  Chef Mike Drury mixes the batter.
Chef Mike Drury in the kitchen

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

Serving of Chocolate Bread Pudding
Chocolate Bread Pudding with ice cream

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


  1. Bring water to a boil.
  2. Add sugar and stir constantly until completely dissolved.
  3. Add vanilla and bourbon and bring back to a boil.
  4. Beat eggs in a stainless bowl, put half of the syrup into the eggs and stir continuously.
  5. Pour eggs back into syrup.
  6. Cut butter into small pieces and stir until fully melted into sauce.
  7. Cool down in ice bath and store.

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
Chef Mike Drury pours melted chocolate onto bread crumbs
Chef Mike Drury adds melted chocolate to bread cubes.


Hand mixing is an important step when making chocolate bread pudding.
Chef Mike Drury hand mixies the ingredients.
  1. Cut French bread into 1″ x 1″ squares.
  2. Pour melted butter over bread. 
  3. Combine heavy cream, sugar, salt, rum and eggs whisking together in mixing bowl. 
  4. Melt butter, sugar and cocoa powder in a sauce pan. 
  5. Stir until smooth, like hot chocolate, never leaving it unattended. 
  6. Temper in 1/2 cold mixture to hot mixture and stir until smooth. 
  7. 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.
  8. Spray oven resistant baking pan or muffin tins with non-stick aerosal spray.
  9. Portion evenly into dishes or muffin pans, heaping way over the top.
  10. Sprinkle 10-15 chocolate chips on each top and bake at 350 degrees for 12-15 minutes.
  11. Remove from oven, turn pudding mixture over onto serving bowl or plate, drizzle with Whisky Sauce and top with a scoop of ice cream.
Always add whisky sauce before serving.
Chef plates the servings and adds whisky sauce.
Chef Mike Drury with a serving of chocolate bread pudding.
Chef Mike Drury shows off his creation.

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

5 thoughts on “Stonewood’s Chef Mike Drury bakes Chocolate Bread Pudding

  1. 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.

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

  3. It says to add rum in the instructions but no rum is listed in the ingredients. Do I need to add rum to the bread pudding portion? If so, how much?

  4. I just made it. It was delicious, but the crust of the French bread is a bit chewy after soaking and baking. Did he remove the crust in the demonstration?

Comments are closed.