Empty My Fridge
White Chocolate Bread Pudding
Ingredients
- Baguette1
- Heavy cream5 cups
- Egg3
- Sugar2 cups
- White chocolate2 packets
- Butter · melted6 tbsp
- Vanilla2 tsp
- Nutmeg · ground1 tsp
- Salt1 ½ tsp
- Whisky2 tbsp
- Prepare pellet smoker or any grill/smoker for indirect cooking at 350 degrees
Instructions
- Tear the French bread into small pieces in a large bowl, pour the 4 cups of heavy cream over it and let it soak for 30 minutes.
- In a medium bowl, combine the eggs, sugar, melted butter and vanilla. Add one package of white chocolate morsels and stir gently. Season with the nutmeg and salt.
- Pour the egg mixture over the soaked bread and stir to combine.
- Pour into a well-buttered 9 x 13 inch casserole dish and place on the smoker.
- Cook for 1 hour, or until the pudding has set and the top is brown.
- For the sauce, melt the butter in a saucepan over medium heat. Add the bourbon and cook for 3 to 4 minutes, until the alcohol has evaporated and the butter starts to brown.
- Add the heavy cream and warm until just simmering. Remove from heat and gradually stir in the white chocolate morsels until fully melted. Season with a pinch of salt and serve over the bread pudding.
Summarized from HowToBBQRight's video. Watch it for the details.
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EggCreamHeavy creamBreadBaguetteWhite chocolate
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