Warm Doughnut Bread Pudding with Crispy Bacon

Recipe provided by LowCountry Steak

• Level: Intermediate
• Yield: 8 servings
• Total Time: 2 hr 55 min
• Active Time: 55 min

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

Crme 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 until crispy

Cook Mode: Keep screen awake while preparing this elegant dessert.

1. For the caramel sauce: Place the granulated sugar and 3 cups water into a medium heavy-bottomed saucepan. Whisk until the sugar is fully dissolved and no crystals remain. Set the heat to low and let the mixture simmer gently until it begins to caramelize and turns a light brown color, about 20 minutes. Carefully add the cream while whisking continuously until smooth, then stir in the butter until well blended.
2. For the chantilly cream: In a stand mixer, combine the heavy cream, confectioners' sugar, and vanilla extract. Beat with the whisk attachment on medium speed until the cream thickens, about 3 to 4 minutes.
3. For the crme anglaise: In a small saucepan, mix together the cream, milk, and vanilla extract. Warm over low heat until just simmering, then remove from the heat. Gradually stir in the egg yolks and sugar. Return to low heat and cook, stirring constantly, until the custard thickens (do not let it boil). Cover and refrigerate until chilled.
4. For the candied pecans: Preheat the oven to 300 degrees F. Place the pecans in a mixing bowl. Add the brown sugar and melted butter, mixing well. Spread the mixture onto a silicone-lined baking sheet and bake for 10 minutes.
5. For the bread pudding: Increase the oven temperature to 350 degrees F. Cut the doughnuts and sourdough bread into small pieces and combine in a bowl. In a separate bowl, whisk together the cream, milk, granulated sugar, cinnamon, vanilla, and eggs until thoroughly mixed. Slowly pour this mixture over the doughnuts and bread, stirring to ensure everything is well coated. Lightly press the mixture into a 9-by-13-inch baking pan. Bake until the top is golden brown and the pudding feels firm, about 45 minutes to 1 hour. Dice the crispy bacon into small pieces and set aside. Once the bread pudding is baked, cut it into small rounds and arrange on serving plates. Drizzle with caramel sauce and crme anglaise, then top with the crispy bacon and candied pecans.

Recipe courtesy of LowCountry Steak, Atlanta, GA

This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.