Recipe courtesy of LowCountry Steak
Warm Doughnut Bread Pudding with Crispy Bacon
- Level: Intermediate
- Yield: 8 servings
- Total: 2 hr 55 min
- Active: 55 min
Ingredients
Caramel Sauce:
2 cups granulated sugar
2 cups heavy cream
6 tablespoons unsalted butter
Chantilly Cream:
1 gallon heavy cream
1 cup confectioners’ sugar
2 teaspoons vanilla extract
Crème Anglaise:
1/2 cup heavy cream
1/2 cup whole milk
1 teaspoon vanilla extract
3 large egg yolks
3 tablespoons granulated sugar
Candied Pecans:
1 pound pecans
6 tablespoons brown sugar
3 ounces melted butter
Bread Pudding:
24 glazed doughnuts
3 cups diced sourdough bread
3 cups heavy cream
2 cups whole milk
1 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
12 large eggs
2 pounds bacon, cooked crispy
Directions
- For the caramel sauce: In a medium heavy-bottomed saucepan, add the granulated sugar and 3 cups water. Whisk together until the sugar is completely dissolved into the water with no crystals remaining. Turn the heat on low. Let this simmer on low heat until the sugar and water start to caramelize (turn light brown), about 20 minutes. Carefully pour in the cream while whisking continuously until evenly combined, then add the butter and mix well.
- For the chantilly cream: In a stand mixer, combine the cream, confectioners’ sugar and vanilla. Beat with the whisk at medium setting until the cream thickens, 3 to 4 minutes.
- For the crème anglaise: Combine the cream, milk and vanilla extract in a small saucepan on low heat. Bring to a simmer, then remove from the heat. Gradually mix the egg yolks and granulated sugar into the milk mixture while stirring. Return to the heat on low until the custard thickens, stirring constantly. (Do not boil.) Cover and chill.
- For the candied pecans: Preheat the oven to 300 degrees F.
- Place the pecans in a mixing bowl. Combine with the brown sugar and butter. Place the mixture on a silicone-lined baking sheet. Bake for 10 minutes.
- For the bread pudding: Raise the oven to 350 degrees F.
- Cut the doughnuts and sourdough bread into small pieces and put them into a bowl; mix. In a separate bowl, add the cream, milk, granulated sugar, cinnamon, vanilla and eggs and mix really well. Slowly pour the mixture over the doughnuts and bread and mix well. Lightly press into a 9-by-13-inch baking pan. Bake until it is golden brown and has a firm consistency, 45 minutes to 1 hour. Dice the crispy bacon small and place in a small bowl. Cut the bread pudding into small rounds, then place on round plates. Drizzle with the caramel sauce and crème anglaise and top with the crispy bacon and pecans.