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  • Baked Bread Pudding by Doug Scheiding
 
  • Baked Bread Pudding by Doug Scheiding
 

Baked
Bread Pudding
by Doug Scheiding

Baked Bread Pudding by Doug Scheiding
0.0
0.00Baked Bread Pudding by Doug Scheiding
|
  • Difficulty2/5
  • Prep time25 mins
  • Cook time60 mins
  • Serves8 - 12
  • HardwoodOak

This bourbon and pecan bread pudding is warm, sticky, sweet and oh so good. Challah bread is soaked and baked in a white chocolate cream sauce, topped with sweet, candied pecans, baked and drizzled with a sticky bourbon glaze.

Ingredients

Bread Pudding:

  • 6 CUPS CHALLAH BREAD, CUT INTO 1/2“ CUBES AND DRIED
  • 2 CUPS SUGAR
  • 2 1/2 TBSP VANILLA
  • 6 EGGS
  • 2 CUPS HEAVY CREAM, DIVIDED
  • 1/2 CUP WATER
  • 12 OZ WHITE CHOCOLATE

FOR PECANS:

  • 1/2 CUP LIGHT BROWN SUGAR, PACKED
  • 1/4 CUP BUTTER, SOFTENED
  • 1 CUP PECANS, CHOPPED

FOR GLAZE:

  • 1/2 cup BUTTER, SOFTENED
  • 1 cup SUGAR
  • 4 Tbsp BOURBON

Bread Pudding:

  • 6 CUPS CHALLAH BREAD, CUT INTO 1/2“ CUBES AND DRIED
  • 2 CUPS SUGAR
  • 2 1/2 TBSP VANILLA
  • 6 EGGS
  • 2 CUPS HEAVY CREAM, DIVIDED
  • 1/2 CUP WATER
  • 12 OZ WHITE CHOCOLATE

FOR PECANS:

  • 1/2 CUP LIGHT BROWN SUGAR, PACKED
  • 1/4 CUP BUTTER, SOFTENED
  • 1 CUP PECANS, CHOPPED

FOR GLAZE:

  • 1/2 cup BUTTER, SOFTENED
  • 1 cup SUGAR
  • 4 Tbsp BOURBON

Preparation

In a large bowl combine: 2 cups sugar, 2 1/2 Tbsp vanilla, 6 eggs, 1 1/2 cups heavy cream and 1/2 cup water. Add bread and toss to coat. 

Combine white chocolate and 1/2 cup heavy cream in a small sauce pan and heat until chocolate is melted. Let cool slightly then pour over bread mixture. Toss to combine being careful not to break up the bread too much. Let mixture sit for 30 minutes then pour into heavily buttered 4 or 5 quart dutch oven (or other prepared pan). Pour any remaining liquid on top of bread mixture. 

In a small bowl combine brown sugar, butter and pecans. Top bread mixture with pecans then sprinkle a light dusting of cinnamon over the top.  

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed for 10-15 minutes. 

Place dutch oven directly on grill grate and cook 50-60 minutes until bubbling and cooked through. 

Bourbon Glaze: In a small sauce pan combine butter, sugar, bourbon and bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat and season with a pinch of salt. Add additional butter or bourbon if desired. 

Drizzle bread pudding with glaze just before serving. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty2/5
  • Prep time25 mins
  • Cook time60 mins
  • Serves8 - 12
  • HardwoodOak

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