White Chocolate Bacon Bread Pudding
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- loaf of bread of choice
- 6-8 slice
- 1 c
- pecans, halved
- 1 pkg
- vanilla or white chocolate chips
- 1/2 stick
- 1/2 c
- powder sugar
- 2 Tbsp
- ground cinnamon
- 1 Tbsp
- 1 1/2 c
- brown sugar
- 3-4 c
- heavy whipping cream
1Gather your supplies
Using no stick spray, prepare Bundt Pan
Preheat oven to 350
2Cut bacon into small pieces and place in skillet over medium heat. As bacon is cooked fairly crispy, using a slotted spoon, transfer to 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 pecan to cool and rough chop.
3In layers, tear bread and place into Bundt pan, topping with brown sugar, use 1/2 bag of the chocolate chips, pecans, bacon sprinkle cinnamon, dot with small amounts of butter, repeat until bundt pan is full. Lightly pack NOTE: save 1/2 of the White chocolate chips and pecans for the topping.
4In 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 mix over the bread mix, evenly around.
5Depending 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 tooth pick to see if done. However, if you like it loose, cook it less.
6Cool your bread pudding, I usually flip it over on a cake plate for it to loosen itself up.
7Using all but a few of the chocolate chips, place in a pan, stove top with a splash of the whipping cream, until smooth. Add Powder sugar until your desired thickness of topping has been reached. Add a splash of vanilla and cinnamon if you like. Drizzle over bread pudding. Sprinkle with White chips, bacon and pecans for decoration. ENJOY