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Known for my large selection of flavored bread puddings, I sometimes wonder why it wasn’t called Pantry Pudding. Establish your own base recipe and substitute away! Whatever is fresh, whatever’s left in the pantry can probably be turned into a fabulous dessert fit for guests and a crowd. Don’t be afraid, I’ve even made an amazing bread pudding with garden basil, fruit cocktail, and leftover muffins…
Ingredients [ For 12 to 14 people ] [ Preparation time : 15 minute – Cooking time : 50 minutes ]
- 1/2 loaf of bread of choice
- 6 eggs
- 6-8 slice bacon
- 1 c pecans, halved
- 1 pkg vanilla or white chocolate chips; 12 oz.
- 1/2 stick butter
- 1/2 c powdered sugar
- 2 Tbsp ground cinnamon
- 1 Tbsp vanilla
- 1 1/2 c brown sugar
- 3-4 c heavy whipping cream
- Gather your supplies. Using non-stick spray, prepare bundt pan. Preheat oven to 350.
- Cut bacon into small pieces and place in a skillet over medium heat.
- As bacon is cooked fairly crispy, using a slotted spoon, transfer to a paper towel covered plated to absorb grease.
- Pour off most of the grease keeping some to toast up your pecans. This will add extra bacon flavor to the dish.
- Remove pecans to cool and rough chop.
- In layers, tear bread and place into bundt pan and sprinkle with brown sugar.
- Then, sprinkle some of the chocolate chips, pecans, and bacon. Add cinnamon and dot with small amounts of butter.
- Repeat until bundt pan is full. Lightly pack.
- Save 1/2 of the white chocolate chips for the icing and a bit of the bacon and pecans for decorating.
- In a four-cup bowl or measuring cup, crack your eggs and fill the balance with the whipping cream.
- Add cinnamon and vanilla, Mix thoroughly by hand. At this point, I like to top the filled bundt pan with brown sugar.
- Now, SLOWLY pour the egg/ cream mixture over the bread mix, evenly around.
- Depending on your oven, you may wish to use a water bath, with just a cookie sheet.
- My oven at home I do, but when I cook it on my Rec Tec Pellet Grill, I do not.
- To the oven, for firmer pudding, cook about 60-70 minutes. Check with a toothpick to see if done.
- However, if you like it lose, cook it less.
- Cool your bread pudding, I usually flip it over on a cake plate for it to loosen itself up.
- For the topping, place nearly all the white chocolate chips in a pan (save a few for decorating) on the stovetop with a
- Splash of the whipping cream. Heat until smooth.
- Add powdered sugar until your desired thickness of topping has been reached.