Carnival Bread Pudding on a Stick

Peanut Butter Bacon Bread Pudding Balls

Level: Intermediate
Yield: 12 to 14 servings
Total Time: 50 min
Active Time: 50 min

Nutritional Analysis Per Serving

Serving Size: 1 of 14 servings
Calories: 1089
Total Fat: 84 g
Saturated Fat: 21 g
Carbohydrates: 67 g
Dietary Fiber: 4 g
Sugar: 33 g
Protein: 22 g
Cholesterol: 171 mg
Sodium: 648 mg

Bread Pudding

• 1 cup heavy cream
• 1 cup sugar
• 6 eggs
• 1 loaf challah bread, cut into cubes
• 1 cup peanut butter
• 1 pound bacon, chopped 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

Instructions

1. Prepare the bread pudding: In a large bowl, combine the cream, sugar, and eggs. Add the bread cubes, then mix in the peanut butter and half of the cooked bacon. Stir well and let the mixture sit to absorb the liquid.
2. Make the sauce: Using a double boiler, melt the chocolate chips and peanut butter chips together with the heavy cream. Stir until the mixture is smooth and well blended.
3. Heat the oil: In a heavy pot or Dutch oven, heat about 3 inches of oil to 360 degrees F.
4. Prepare coating: Beat the eggs in a bowl. Crush the pretzels in a food processor and transfer them to a separate bowl.
5. Shape and coat: Shape the bread pudding mixture into balls, similar in size to meatballs. Roll each ball in the beaten eggs, then coat with the crushed pretzels.
6. Fry: Fry the balls in batches until they turn golden brown. Remove and drain on paper towels.
7. Serve: Place two balls onto each skewer or chopstick. Drizzle with the chocolate-peanut butter sauce, sprinkle with the remaining bacon, and dust with confectioners' sugar. Offer extra sauce on the side for dipping.

This recipe was developed by a contestant during a cooking competition. It has not been tested for home use.