White Chocolate Bacon Bread Pudding
Blue Ribbon Recipe
Lori sure knows how to take a timeless recipe and turn it up a notch. Using a bundt pan gives this bread pudding a beautiful presentation. The bacon and white chocolate chips add that salty/sweet flavor combination everyone loves to this bread pudding. This dessert will definitely wow guests. The Test Kitchen
1/2loaf of bread of choice
1 cpecans, halved
1 pkgvanilla or white chocolate chips; 12 oz.
1/2 cpowdered sugar
2 Tbspground cinnamon
1 1/2 cbrown sugar
3-4 cheavy whipping cream
How to Make White Chocolate Bacon Bread Pudding
- 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. NOTE: save 1/2 of the white chocolate chips for the icing and a bit of the bacon and pecans for decorating.
- 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 loose, cook it less.
- For the topping, place nearly all the white chocolate chips in a pan (save a few for decorating) on the stove top with a splash of the whipping cream. Heat until smooth. Add powdered sugar until your desired thickness of topping has been reached. Add a splash of vanilla and cinnamon if you like. Drizzle over bread pudding. To decorate, sprinkle with white chips, bacon, and pecans around. Enjoy!