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 |
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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
Hard Sauce
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Bread Pudding
- 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.
Hard Sauce
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Blueberry Breakfast Parfaits
| Blueberry Breakfast Parfaits |
- 2 dry pints Driscoll’s Blueberries, rinsed
- 3 tablespoons sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 4 (1/2-ounce) slices angel food cake, toasted
- 3 tablespoons blueberry preserves
- 1 1/2 cups fat free Greek-style yogurt
- 3 tablespoons honey
- 1/4 cup sliced almonds, toasted
- Set aside 1/3 cup blueberries for garnish. Combine the remaining blueberries, sugar, zest, and vanilla extract in a zip-top plastic bag. Press out air before sealing then press with hands to crush.
- Spread 1 side of each slice angel food cake with preserves. Cut into cubes and place in the bottom of 4 parfait or other tall glasses.
- Whisk together the yogurt and honey in a medium bowl. Spoon 2 tablespoons of the mixture over the cake cubes. Top each with 2 heaping tablespoons of the blueberry mixture. Spoon in the remaining yogurt mixture then top with remaining blueberry mixture. Sprinkle each with 1 tablespoon sliced almonds and the reserved whole blueberries. Serve immediately.
TIP: These can be made ahead. Just cover with plastic wrap and refrigerate up to 4 hours. For best results, sprinkle with almond slices just before serving.
