Bread pudding may go back to England during the 11th century as a way of using stale bread...but most southerners love a good dolled up bread pudding today. I won't lie...I didn't much care for bread pudding as a kid but my dad enjoyed it so we would indulge on occasion. It wasn't until my early adult years that I decided I was missing out on the divine variations of bread pudding. This recipe incorporates our Salted Whiskey Caramels as well as a splash of whiskey to the mix. Chopped apples and/or chopped toasted pecans would also be a great addition. Enjoy! XOXO, Melissa P.S. Did you see our Facebook 'live' video for this recipe?? Check it out! www.facebook.com/MollycoddledHashSlinger/videos/391187554674369/ Salted Whiskey Caramel Bread PuddingIngredients: 1 loaf (16oz) Challah or Brioche bread, cut into 1" cubes 2 tablespoons unsalted butter, melted 1 pint heavy whipping cream 1 cup whole milk (don't use a substitute) 5 eggs, beaten 1 cup brown sugar 3 tablespoons whiskey or bourbon 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1 box (4oz) Mollycoddled Hash Slinger's Salted Whiskey Caramels 2 tablespoons whole milk (for caramel sauce) Directions: 1. Preheat oven to 350 degrees F. Put bread cubes into 3-4 qt (at least 12 cup capacity) oven safe baking dish. 2. In large microwave safe mixing bowl, whisk-- melted butter, heavy whipping cream, whole milk, eggs, brown sugar, vanilla and salt. Warm in the microwave in approx 2-3 minutes until warm but not boiling. (This step can be done in a saucepan on the stove top on medium heat until warm) 3. Cut 4-5 caramels into small pieces with paring knife (each piece into slices or 5-6 pieces). 4. Pour cream mixture over bread in the baking dish and toss with spoon until bread is soaked in mixture. Spread evenly. Add pieces of caramel throughout and lightly poke down into the mixture. 5. Bake for 45-55 minutes until the center is set and reaches at least 155 degrees F. (If your baking dish will fit in the microwave and is microwave safe you can start it in the microwave for about 10 minutes then transfer to the oven for the last 20 minutes). 6. While the bread pudding is in the oven, in a small microwave safe bowl add the remaining caramels with 2 tablespoons milk. Microwave in 30 second intervals stirring thoroughly between until the caramel is melted and blended with the milk and set aside. 7. Once the bread pudding is done, drizzle the caramel sauce over the bread pudding. Let cool for 10-15 minutes before serving to firm up. Enjoy! Options: Chopped apples or chopped toasted pecans can be added. Salted Whiskey Caramel Bread Pudding RecipeSalted Whiskey Caramels
$10.00 - $18.00
Get your taste buds ready! We warn you that the package is likely to be devoured in one sitting. Don't like whiskey? Seriously, it doesn't matter! The alcohol leaves the molten sugar while cooking depositing a deeper flavor. Our caramels are cooked in small batches and hand cut. We cherish our Oklahoma heritage and use many Oklahoma sourced ingredients in our confections-we like to keep it local. 2oz box - approx. 6-7 caramels* 4oz box - approx. 13-14 caramels* *Our caramels are cooked in small batches, then cut and wrapped by hand. Sold by weight.
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 Just a fair warning...here I go ruining your New Years resolution... (insert evil laugh) Call it the Red River rivalry if you must for my refusal to call this a Texas Sheet Cake...HA! Ever wonder how the Texas Sheet Cake got it's name? Well, according to 'the Google'... it's slightly unclear but one thing remains similar...many original Texas Sheet Cakes were closer to a Sweet German Chocolate Cake (a lot of Texas has a German immigrant influence--especially the Hill Country) that featured the popular coconut and pecan icing. Well, growing up in Oklahoma-- anytime someone referred to a Texas Sheet Cake it was always a thin but rich chocolate frosting. Sometimes with pecans and sometimes not--however my twist has espresso powder or strong coffee to it to enhance the chocolate flavor. Below is my take on the Oklahoma (Texas) Sheet Cake... enjoy! P.S. This cake is DELISH with our Bourbon Pecan Toffee crumbled over the top rather than nuts added to the frosting--if you must add pecans to the icing be sure to toast them first--it maximizes the flavor! Xoxo, Melissa Oklahoma Sheet Cake RecipeFor the cake: 2 sticks unsalted butter 1 cup water 4 tablespoons unsweetened cocoa 2 cups granulated sugar 1 tsp espresso powder or 1 tablespoon strong coffee (remove 1 tablespoon of the water if you add the coffee) 2 cups all purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 eggs 4oz sour cream (don't use the light version) 1 teaspoon pure vanilla extract For the icing: 2 sticks unsalted butter 4 tablespoons unsweetened cocoa 1/4 cup plus 2 tablespoons milk 1 pound powdered sugar (weighed with a kitchen scale) 1 teaspoon pure vanilla extract 3/4 cup chopped pecans (optional) 1/2 teaspoon espresso powder (optional) Directions: 1. Preheat oven to 350 degrees F. In a medium saucepan add; butter, water, espresso powder/coffee and cocoa. Bring to a boil stirring occasionally. Remove from heat. 2. In large mixing bowl add; flour, sugar, salt and baking soda. Whisk until incorporated. 3. In medium mixing bowl; whisk together-- eggs, sour cream, vanilla and chocolate mixture. 4. Slowly add the chocolate and egg mixture to the flour mixture and whisk until smooth. Pour batter in a jelly roll pan (approx 11x16" with at least a 1 1/2" edge). 5. Bake for 12-15 minutes until center is done. 6. When the cake has about 5 minutes left of cook time start the icing--in the same saucepan used for the batter-- add butter, cocoa, milk and espresso powder. Bring to a boil and remove from heat. Slowly whisk in the vanilla and powdered sugar until lumps are gone. Immediately pour icing over cake and let cool. Texas Sheet Cake Recipe |
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