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
July Fourth Recipe: Pesto Pasta Salad
This recipe was one of the favorites from my days at Mars Hill Cafe. It is almost too simple to make. In essence it is just pasta tossed in pesto mayo. You can easily alter to fit your own tastes like adding sun dried tomatoes or perhaps a little Italian olive salad. Heck, you can even add both; I won’t judge you. Listed below is the base recipe. Don’t hesitate to freestyle. Check this out:
July Fourth Recipe From Nicky Morse, the Racing Chef
- 5 Ears Corn
- ¼ cup Mayonnaise
- 1 Tablespoon Lime Juice (Fresh Squeezed)
- 1.5 Ounces Romano Cheese (Grated)
- 2 Teaspoons Chili Powder
- To Taste Salt
- To Taste Pepper (Fresh Ground)
Procedure:
- Cook the ears of corn. Some people like to boil their corn, and some like to cook it on the grill in the husk. You choose the way that you like it best. They both will work.
- Mix the mayonnaise and lime juice together; brush it on the corn.
- Mix the cheese and chili powder together; sprinkle it evenly on the corn.
- Add salt and pepper to taste.
- Enjoy!
July Fourth Recipe: Strawberry Shortcake
Recently I dropped by the set of Studio 10 to show the gang my take on this 4th of July favorite. Be sure to stick around until the 4:35 mark for a little television history. Check it out:
