White Chocolate Pecan Caramel Bread Pudding

Kelly Hover Martin

By
@kel7298

"My adaption of The Original French Market Cafe's signature dessert."


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

30 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1 Tbsp
butter, unsalted
1
loaf french bread, day old
2 c
milk
1 can(s)
sweetened condensed milk
12 oz
vanilla or white chocolate chips
5 large
egg
1/2 Tbsp
vanilla extract

CARAMEL SAUCE

1/2 c
heavy cream
1 c
brown sugar
2 Tbsp
butter, room temperature
1 tsp
vanilla extract
1 c
pecans, in pieces

RUM SAUCE

1 c
powdered sugar
3 Tbsp
rum

Directions Step-By-Step

1
Grease 13x9 inch oblong pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F. Place bread cubes in large bowl.
2
In medium saucepan whisk milk and sweetened condensed milk combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth.
3
In small bowl, whisk vanilla and eggs to combine. Slowly whisk 1/2 cup warm milk mixture into egg mixture to combine. Whisk this mixture back into milk mixture. Pour 1/2 mixture over bread cubes and let soak into bread, stir gently. Pour into pan. Sprinkle pecans over top.
4
Combine cream and sugar for caramel sauce. Heat milk and sugar until sugar melts. Stir in remaining ingredients. Drizzle over pudding. Pour remaining milk mixture over caramel.
5
Cover with foil and bake approximately 1 hour. Remove foil and continue to bake until slightly brown, about 15 min.
6
While pudding cools slightly, make rum sauce.
7
Combine powered sugar and rum. Drizzle over warm pudding. Serve warm.