First of all, I absolutely love bread pudding. Over the years, I’ve made countless recipes of bread pudding with all sorts of mix ins, including white chocolate, pumpkin beer, various berries, and my most recent…BOURBON. In honor of my upcoming trip to Louisville and Bourbon Country, I decided to share my most recent bread pudding recipe.
For World Food Championship’s Taste of America Contest, we were challenged to make a variety of recipes using sponsored ingredients, and since World Food Championships is presented by Walmart, several Walmart ingredients were in the mix of ingredients we were challenged to use.
Since I competed in desserts for years, I decided that one of my Taste of America entries would be a dessert and since one of the ingredients allowed was Great Value Crescent Rolls, I naturally wanted to create a new bread pudding recipe.
For this new bread pudding recipe, I combined baked crescent rolls, mixed berries, bourbon, and white chocolate to create a bread pudding that was sweet, tart, creamy, and even a little smokey, from the bourbon.
- 2 c. whipping cream
- 1 c. milk
- 1/2 c. bourbon
- 1/2 c. sugar
- 10 oz. white chocolate–chopped
- 2 whole eggs
- 7 egg yolks
- 2 cans of crescent rolls-baked a bit longer than package directions recommend.
- 12 oz bag frozen mixed berries-thawed
- White Chocolate Sauce
- 16 oz. white chocolate chips
- 1 c. whipping cream
- 1/4 c. bourbon
- Preheat oven to 350 degrees. Coat ramekins with non-stick cooking spray.
- Tear baked crescent rolls into bite size pieces and place into a large bowl.
- In a large sauce pan, combine cream, milk, bourbon, and sugar. Bring to a boil, stirring frequently. Remove from heat and whisk in white chocolate.
- In a medium sized bowl, whisk together eggs & egg yolks. Slowly pour cream mixture into eggs, whisking constantly to temper.
- Pour custard over torn crescent rolls. Use hands to mix together custard and bread.
- Line ramekins with one layer of bread cubes. Top with 4-5 berries. Top with another layer of bread cubes followed by more berries. Using fingers, press bread to soak up custard.
- Cover with aluminum foil and bake for 20 minutes. Remove foil, increase temperature to 375 degrees and bake another 10-15 minutes or until puffed and lightly brown. Remove from oven and cool.
- Heat white chips, whipping cream, and bourbon over medium heat. Whisk until melted.
- To plate:
- Remove bread pudding from ramekin. Pour 1/8 c. sauce over bread pudding.
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