Baked Bread Pudding by Doug Scheiding
- Prep time25 mins
- Cook time60 mins
- Serves8 – 12
This bourbon and pecan bread pudding is warm, sticky, sweet and oh so good. Challah bread is soaked and baked in a white chocolate cream sauce, topped with sweet, candied pecans, baked and drizzled with a sticky bourbon glaze.
- 6 CUPS CHALLAH BREAD, CUT INTO 1/2“ CUBES AND DRIED
- 2 CUPS SUGAR
- 2 1/2 TBSP VANILLA
- 6 EGGS
- 2 CUPS HEAVY CREAM, DIVIDED
- 1/2 CUP WATER
- 12 OZ WHITE CHOCOLATE
- 1/2 CUP LIGHT BROWN SUGAR, PACKED
- 1/4 CUP BUTTER, SOFTENED
- 1 CUP PECANS, CHOPPED
- 1/2 cup BUTTER, SOFTENED
- 1 cup SUGAR
- 4 Tbsp BOURBON
In a large bowl combine: 2 cups sugar, 2 1/2 Tbsp vanilla, 6 eggs, 1 1/2 cups heavy cream and 1/2 cup water. Add bread and toss to coat.
Combine white chocolate and 1/2 cup heavy cream in a small sauce pan and heat until chocolate is melted. Let cool slightly then pour over bread mixture. Toss to combine being careful not to break up the bread too much. Let mixture sit for 30 minutes then pour into heavily buttered 4 or 5 quart dutch oven (or other prepared pan). Pour any remaining liquid on top of bread mixture.
In a small bowl combine brown sugar, butter and pecans. Top bread mixture with pecan mixture then sprinkle then top with a light dusting of cinnamon.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed for 10-15 minutes.
Place dutch oven directly on grill grate and cook 50-60 minutes until bubbling and cooked through.
Bourbon Glaze: In a small sauce pan combine butter, sugar and bourbon and bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat and season with a pinch of salt. Adjust with additional butter or bourbon if desired.
Drizzle bread pudding with glaze just before serving. Enjoy!
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Saturday, October 28th, 2017 – Traeger Wood Fire Grill Demo Day
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