Recipe: Spiked Eggnog Bread Pudding
OK, one more bread pudding but I swear that’s it.
A friend sent me a text the other day, “Can you make me some bread pudding to feed 15 people?”
My reply was, “What kind?”
Hers was, “Whatever you think.”
You never want to leave me with that kind of play.
| Spiked Eggnog Bread Pudding |
- Bread Pudding
- 2 cups demarerra sugar
- 5 large beaten eggs
- 2 eggnog
- 2 teaspoons vanilla extract
- 3 cups French bread, cubed and stale
- 1/2 pound white chocolate chips
Hard Sauce
- 1/2 cup (2 sticks) butter
- 1/2 cup sugar
- 1 tsp vanilla
- Boubon to taste
- 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 eggnog 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.
Hard Sauce
- Mix together the sugar and butter in a saucepan over low heat.
- Stir together until well blended.
- Add the vanilla, stirring well then the bourbon.
- Pour over the top of the bread pudding.
Recipe: Fried Bread Pudding with Salted Caramel Sauce
You read that right, “Fried Bread Pudding.” Because in the South we fry everything. This cooking method is all about texture – a very crunchy exterior with a smooth, creamy interior. It’s rare that ever make bread pudding without a hard sauce; after all bread pudding isn’t supposed to be food it’s a very thick cocktail. However, for this bread pudding I incorporate a trend that I admit to being a fan of – salted caramel. If you’ve been looking for an easy Wow! dish for Christmas or New Years here you go.
| Fried Bread Pudding with Salted Caramel Sauce |
- 2 cups demarerra sugar
- 5 large beaten eggs
- 2 cups milk
- 2 teaspoons vanilla extract
- 3 cups French bread, cubed and stale
- 1/2 cup store bought or homemade caramel sauce
- Seat salt to taste
- Line a 13 by 9 by 2-inch pan with wax paper.
- Add bread to wax paper-covered pan.
- 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.
- Place pan in freezer for up to one hour.
- Remove from freezer and cut into 1″ pieces then return to freezer for at least four hours.
- Preheat the deep fryer to 350 degrees (American).
- Break apart frozen bread pudding into individual 1″ pieces then place into fryer basket and fry for about two minutes.
- Drain for a few seconds then plate drizzled with caramel sauce and sprinkle with sea salt.
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
Hard Sauce
-
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
Tips For Cooking Your Christmas Goose
Chef Jimmy Bradley shares his unique take on Christmas goose:
