Reverend Rogers' White Chocolate Bourbon Bread Pudding Sticks Recipe
Make Reverend Rogers' White Chocolate Bourbon Bread Pudding Sticks Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread Pudding Base
Coating
Serving Sauce
Method
Preparing the Bread Pudding
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly with butter or cooking spray.
- 2
Prepare the Bread
Cut the stale bread into cubes and place them in a large mixing bowl.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, bourbon, cinnamon, and nutmeg until well combined.
- 4
Combine Mixtures
Pour the wet mixture over the bread cubes and gently fold until the bread is fully soaked. Add the white chocolate chips and mix gently.
- 5
Bake the Pudding
Transfer the mixture to the prepared baking dish and bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- 6
Cool and Cut
Allow the bread pudding to cool for about 15 minutes before cutting it into sticks.
Coating the Bread Pudding Sticks
- 7
Prepare Coating Mixture
In a bowl, combine panko breadcrumbs, granulated sugar, and cinnamon. Mix well.
- 8
Coat the Sticks
Take each bread pudding stick and roll it in the coating mixture until fully covered.
- 9
Fry or Bake Coated Sticks
You can either deep-fry the coated sticks in hot oil until golden brown or place them back in the oven at 375°F (190°C) for about 10-15 minutes until crispy.
Making the Serving Sauce
- 10
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 11
Add White Chocolate
Remove from heat and add the white chocolate chips, stirring until melted and smooth.
- 12
Incorporate Bourbon
Stir in the bourbon until fully blended. Serve warm alongside the bread pudding sticks.