This decadent southern dessert will liven up any watch party.
White Chocolate Bread pudding with an Orange Caramel Bourbon Sauce
Ingredients
Ingredients:
- Bread pudding:
- 4 large eggs
- 1 ½ cup whole milk
- 1 cup heavy cream
- 2 tsp vanilla
- 4 cups Day old butter croissants
- ½ cup white sugar
- ½ lb unsalted butter
- 1 Tbsp unsalted butter
- ½ lb brown sugar
- ¼ cup white chocolate
- ½ cup bourbon or pecan bourbon
- 1 orange
Instructions
Bread Pudding Instructions:
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Tear croissants into small pieces, set aside
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Combine eggs, heavy cream, whole milk, vanilla extract, pecan liquor and whisk thoroughly.
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Combine custard with croissants. Allow to soak for 5-7 minutes **
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Place mixture in greased baking pan, cast iron or a loaf pan. Be sure it is coated with unsalted butter for best results.
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Bake for 25 minutes at 350 degrees or until golden brown. ***
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**Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants.
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***Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns.
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Pull bread pudding out of the oven and allow to rest. Add Sauce and enjoy!!
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Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce.
Instructions for Service:
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In a hot skillet with some raw unsalted butter, heat bread pudding cubes, add sauce and serve. Serve over ice cream as a nice treat.
Sauce Instructions:
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In a medium saucepan, Melt brown sugar on medium heat.
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Slowly add cubed unsalted butter, melt and whisk together. Once fully incorporated, bring smooth caramel to a low boil. Add pecan liquor. Bring back to a boil and continue to whisk for 1-2 minutes.
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Add Vanilla
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Slowly add heavy cream*, continue to whisk. This will help cool the sauce.
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Return temperature to low heat and add ½ an orange, allow orange too steep for 20 minutes.
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*Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!
Recipe Notes
Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants. Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns. Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce. ** Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!
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