White Chocolate Bread Pudding with Orange Caramel Bourbon Sauce

30

Minutes Prep Time

40

Minutes Cook Time

6

Servings

This decadent southern dessert will liven up any watch party.

INGREDIENTS

Bread pudding
4 large eggs
1 ½ cup whole milk
1 cup heavy cream
2 teaspoons vanilla
4 cups day old butter croissants
½ cup white sugar
½ pound unsalted butter
1 tablespoon unsalted butter
½ pound brown sugar
¼ cup white chocolate
½ cup bourbon or pecan bourbon
1 orange

INSTRUCTIONS

BREAD PUDDING INSTRUCTIONS

1. Tear croissants into small pieces, set aside

2. Combine eggs, heavy cream, whole milk, vanilla extract, pecan liquor and whisk thoroughly.

3. Combine custard with croissants. Allow to soak for 5-7 minutes **

4. Place mixture in greased baking pan, cast iron or a loaf pan. Be sure it is coated with unsalted butter for best results.

5. Bake for 25 minutes at 350 degrees or until golden brown. ***

6. **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.

7. ***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.

8. Pull bread pudding out of the oven and allow to rest. Add Sauce and enjoy!!

9. Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce.

SAUCE INSTRUCTIONS

1. In a medium saucepan, Melt brown sugar on medium heat.

2. 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.

3. Add Vanilla

4. Slowly add heavy cream*, continue to whisk. This will help cool the sauce.

5. Return temperature to low heat and add ½ an orange, allow orange too steep for 20 minutes.

6. *Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

INSTRUCTIONS FOR SERVICE

1. 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.

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!