White Chocolate Bread Pudding with Orange Caramel Rum Sauce

White Chocolate Bread Pudding with Orange Caramel Rum Sauce


Welcome into Garnet and Gold Grub
presented by TECO Peoples Gas. I’m Katherine Phillips alongside
award-winning chef Travis Johnson he’s the executive culinary director of
Seminole dining here on the campus of Florida State and he’s gonna walk us
through a game-day recipe using natural gas we have something for all the sweet
tooth today yes today we are making a real traditional bread pudding and so
we’re making a bread pudding with a caramel white chocolate Pauline rum
sauce you can add a lot of words to it that’s gonna be good at the end so what
we’re gonna do is we’ll start out with the sauce today and as you see we have
butter and brown sugar a little bit more butter so I have my cast iron kettle
going here I’m gonna go ahead and add the butter and the brown sugar and let
this start to cook down and caramelize you see the butter starts mix and brown
sugar start to caramelize right now I have equal parts brown sugar to butter
okay we’re gonna pull in some white chocolate a little bit of heavy cream my
favorite today we’re using a problem liqueur but any of your favorite rum or
whiskey that you have in the tablet at home makes for a great pairing with this
dish so as the sauce is starting to cook let’s go ahead and start on the bread
pudding recipe okay okay so for the bread pudding I personally like to use
croissants and the best way is to use day-old croissants French bread is is
also commonly used but croissants is my favorite okay so if you didn’t have
croissants else could you do you know it’s really
good he’s like glazed donut really yes it’s gonna go into kind of a sugar
overload but it does add a lot of flavor you could grab those day-old glazed
doughnuts that are you know markdown to 99 cents and make a great bread pudding
out of it okay so let’s get started so we’re gonna take our croissants and
we’ll go ahead and just tear them up you can tear them you can cut them whatever
you like we start out we’ve got about ten croissants in here now our custard
is a three-to-one ratio so it is one cup whole milk to 1/3 cup eggs and this is
just like a large egg that’s been cracked and beaten
and then to add a little more flavor to it we’ll add in some white sugar a
little bit of vanilla and some cinnamon so we’ll mix that custard up really well
and then this is going to be added on and if you’d like we’ll go ahead and mix
this in really well well this is going I’m gonna take a look at the sauce so
over here we’re using natural gas what is your favorite part of using that I
love using natural gas especially for doing a dish like this because you
really want to caramelize that sugar it’s going to bring out a lot of the
flavor in that final dish and you can get the heat that you need instantly off
of the gas and so as you can tell it’s it’s already starting to caramelize and
get to where we want it to be all right let’s go ahead and mix our bread mixture
up we’ll take a few of the white chocolate pieces and add them in there
we’re gonna add just a little bit more sugar we’re gonna take our pan we’re
gonna cook it in a small cast-iron pot today and take just a little bit of raw
butter and go around the outside of the pan so it doesn’t stick as you tell some
of the common ingredients today our butter rotten butter so we know this is
gonna taste really good all right let’s go ahead and take that
bread mixture and layer it into the pan now once your custard is completely
mixed with your croissants you’re gonna wanna let this sit for about 10 to 15
minutes to fully soak up before you put it in the oven okay and then right
before it goes in the oven we’ll go ahead and take the sugar again and we’re
just gonna lightly dust it one more time on top and it’s ready for the oven
set the oven 350 degrees it’s gonna cook for about 20-25 minutes but take a look
at it you want it to be nice and golden brown on top and then it’s ready to
serve all right let’s go back to the sauce while that’s cooking so so far we
have our butter and our brown sugar then go ahead and add our liqueur the alcohol
is going to cook out but the flavor of the liqueur is going to remain in in the
sauce so it’s it’s still a good recipe for all ages now as we’re adding the
cream we have a very hot caramel sauce working right now so we want to whisk
very quickly as we add this then I add the cream slowly and whisk you can see the sauce starting to smooth
out and now I’m going to turn this down just a little bit down to low and to
carry some of those flavors through let’s go ahead and add a few white
chocolate now the key to the sauce is go ahead and let this sit for a while and
wallet continue to build flavor and cook I like to take and add a little bit of
some good citrus flavor to it okay so I’ll take an orange or a Florida orange
and cut it in half and I’ll go ahead and drop this in and just let it steep in my
sauce for you know 15 20 minutes alright well let’s take a look at that bread
pudding so that’s out of 20 or 25 minute big time and then we’ll come back in and
when our sauce is ready you can tell see how nice and smooth that is yeah
drizzle it right over top of this bread pudding
and that’s ready to go that looks amazing
for it calories free calories no butter for full details on this recipe and more
information on how you can incorporate natural gas into your home at your
business or at your next tailgate event go to peoplesgas.com/cooking.

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