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Honey Bread Pudding with Chocolate Drizzle

by  V. Sheree Williams on February 10, 2016
Honey Bread Pudding with Chocolate Drizzle

Surprise! Welcome to my first Simple Gourmet at Home column. I have to admit that I never thought I would be the one sharing recipes but I am excited to talk about my style of cooking and recipes that just make my mouth go crazy.

When I cook, I like to think of it as something I do to relieve stress and make others happy. Working and cooking with so many chefs over the years has sharpened my culinary skills a lot to the point that I feel comfortable sharing what I have learned with others.

I recently received and had the chance to play around with Honey Ridge Farm’s line of gourmet honey products that are absolutely wonderful and no I am not being paid to write that. I was sent a shipment of spiced, lavender and coconut honey to test in the kitchen. You can read more about the products in our CN Review by clicking here. With a chocolate event around the corner, I wanted to craft up something yummy to serve to attendees made with the honey because the two are delicious together. Putting my culinary cap on, I came up with what I think is winner.

My first recipe is inspired by my dad’s bread pudding. I am not sure why it took more than 30 years for me to find out that this is one of his specialties after he made some for my aunt during a holiday visit a couple of years ago. But I am glad he did.

This recipe below is my take on this dessert classic that people either love or hate. I modified it to contain half sugar and half honey and also added some other favorites like raisins and walnuts.  I baked it for 45 minutes at 375 degrees to the point where it was moist but not soggy.  For a nice tasty finish, once the bread pudding was out of the oven I took some of the remaining honey and drizzled it on top.  Lastly, to fit in with the chocolatiers at the event, I also melted milk chocolate morsels and drizzled those all around as well.  The final product turned taste buds and I even got “taste the way I would make it” by some who may have been skeptical at first.

Definitely a recipe that I will pull out again and one that I hope you enjoy. Remember, recipes are just roadmaps so make it your own by adding more of this and less that.

If you have a favorite bread pudding recipe, please share below.  Now through April 15, receive 10% off your next Honey Ridge Farms order when you mention Cuisine Noir at


½ cup Honey Ridge Farms Coconut Creme, melted
¼ cup milk chocolate morsels, melted
2 eggs
1 tablespoon vanilla
1 tablespoon cinnamon
¼ teaspoon salt
¼ cup sugar
½ cup walnuts
½ cup raisins
6 cups white bread, small cubes
¼ cup butter
2 cups milk


1. Heat oven to 375ºF.

2. In a small saucepan, add honey and melt down just slightly. Pour into a ramekin. In another saucepan, melt chocolate morsels and pour into piping bag or ramekin. Set both aside.

3. In a large mixing bowl, add the eggs, vanilla, cinnamon, salt, sugar, ¼ cup honey, walnuts and raisins. Mix until blended.

4. Add in bread slowly until as much as possible is covered with the mixture.

5. In a medium saucepan, heat the milk and butter until the butter is melted. Pour over bread and mix everything together. To get a hint of the flavor, taste with a tasting spoon and add a little extra vanilla or cinnamon if needed.

6. Pour into a 9 x 9 square baking dish. Sprinkle more walnuts on top if you want.  Place in oven and bake for 45 minutes or until a toothpick inserted comes out clean.

7. With a honey dipper, drizzle the rest of the honey around the bread pudding. Next, pipe the melted chocolate around the pudding as well. You can also just use a spoon.

8. Enjoy hot with some vanilla bean ice cream.

To store, I usually place in a air tight container or wrap with foil tightly and please in the refrigerator.  When I want more, I can just put a slice on a plate to warm up in the microwave.


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