Carnival Bread Pudding on a Stick
- Level: Intermediate
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 1099
- Total Fat
- 85
- Saturated Fat
- 22
- Carbohydrates
- 68
- Dietary Fiber
- 4
- Sugar
- 33
- Protein
- 22
- Cholesterol
- 179
- Sodium
- 622
- Total: 50 min
- Active: 50 min
Ingredients
Bread Pudding:
1 cup heavy cream
1 cup sugar
6 eggs
1 loaf challah bread, cubed
1 cup peanut butter
1 pound bacon, diced and cooked
Chocolate-Peanut Butter Sauce:
1 cup chocolate chips
1 cup peanut butter chips
1 cup heavy cream
Finish:
Vegetable oil, for frying
2 eggs
1 bag pretzels
Confectioners' sugar, for dusting
Directions
- For the bread pudding: In a large bowl, whisk together the cream, sugar and eggs. Add the bread cubes, followed by the peanut butter and half of the bacon. Mix well and set aside to soak.
- For the chocolate-peanut butter sauce: In a double boiler, melt the chocolate chips and peanut butter chips with the heavy cream; stir until smooth.
- To finish: In a heavy pot or Dutch oven, heat 3 inches of oil to 360 degrees F.
- Whisk the eggs in a bowl. Crush the pretzels in a food processor; transfer to a second bowl.
- Form the bread pudding into meatball-size balls. Roll the balls in egg and then pretzel crumbs to coat. In batches, fry the balls until golden brown. Drain on paper towels.
- To serve, thread the balls onto skewers or chopsticks (2 per skewer). Drizzle with the chocolate-peanut butter sauce, sprinkle with the remaining bacon, and dust with confectioners' sugar. Serve with extra sauce on the side.