Recipe: White Chocolate Bread Pudding with Margarita Hard Sauce
I don’t know why I am on the bread pudding kick right now but if I had to guess it was the catering job we did a few weeks ago at Bay City Grill. I made four pans of Bread Pudding with a Spiced Rum Hard Sauce. People loved it. Then when Studio 10 called last week I thought I could finally demo my French Toast Bread Pudding. Tonight I was sitting here thinking of other variations. I had some leftover dinner rolls, plenty of cage-free eggs, organic milk and demarerra sugar. I also had some white chocolate I had planned to use to make Christmas Tree Bark. The result of my tinkering was this little gem:
|White Chocolate Bread Pudding with Margarita Hard Sauce||
White Chocolate Bread Pudding
- 2 cups demarerra sugar
- 5 large beaten eggs
- 2 cups milk
- 2 teaspoons vanilla extract
- 3 cups French bread, cubed and stale
- 1/2 pound white chocolate chips
- 1/2 cup (2 sticks) butter
- 1/2 cup agave nectar
- 2 TBL Key lime juice
- Tequila to taste
- Preheat the oven to 350 degrees (American).
- Grease a 13 by 9 by 2-inch pan with butter.
- Whisk together the sugar, eggs and milk in a bowl then mix in the vanilla. Pour over cubed bread and set aside for about 10 minutes.
- Pour bread mixture into prepared pan. Sprinkle white chocolate, mix and bake for 35 to 45 minutes, or until set. Remove from oven.
- Mix together the nectar and butter in a saucepan over low heat.
- Stir together until well blended.
- Add the Key lime juice, stirring well then the tequila.
- Pour over the top of the bread pudding.