Scenic Hills Country Club - Chris Kelly
EGGNOG AND WHITE CHOCOLATE BREAD PUDDING WITH BOURBON-VANILLA PEACHES
Bread Pudding:
Set oven to 350 degrees. Place bread pieces on a sheet pan and place in the oven until bread dries out completely, but does not brown. Place in a well greased baking pan or casserole dish and set aside. In a large saucepan on medium gas heat, bring milk, heavy cream, sugar, bourbon and vanilla to a gentle simmer, stirring constantly not to scorch or burn the bottom of the pan. Remove from heat and add chocolate until melted and fully incorporated in the mixture. Whisk eggs in a large bowl, and slowly add ¼ of the heated mix to the bowl while whisking. This will temper the eggs and keep them from cooking too fast. Fully incorporate both mixtures and pour over the bread pieces. Gently push down on the bread mix until the bread absorbs as much liquid as possible. Let stand 15 minutes, cover with aluminum foil, and bake for 30 minutes. Remove foil and bake another 10 minutes or until bread pudding has no more liquid and begins to “fluff” up. Allow to cool and cut into portions for serving.
Bourbon Peaches:
Melt butter in a large sauté pan on medium gas heat. Add sugar, vanilla, bourbon, and peaches. Simmer for five minutes and place directly over warm bread pudding.
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