Ingredients:
Bread Pudding Ingredients
13 slices – D’Italiano Thick Slice Italian White bread
650mL – 35% cream
650mL – 2% milk
8 – eggs
15mL – cinnamon
200mL – Panama Jack’s French Vanilla Cream Liqueur
90mL – brown sugar
15mL – vanilla
60mL – butter
Toppings
Candied pecans
250mL – pecans
30mL – butter
125mL – brown sugar
Kahlua caramel
250mL – brown sugar
60mL – butter
50mL – Kahlua Coffee Liqueur
50mL – 35% cream
Whipped Cream
300mL – 35% cream
15mL – vanilla
15mL – Panama Jack’s French Vanilla Cream Liqueur
30mL - sugar
Directions:
Bread Pudding
Preheat oven to 300 degrees F. Remove crust from bread and cut into 1 inch squares. Place on cookie sheet. Melt butter and pour over bread. Toast bread in oven until brown. In saucepan scald milk , cream and Panama Jacks liqueur. In a separate bowl mix eggs, sugar, cinnamon and vanilla together. Slowly add the scalded milk mixture into the egg mix, whisking constantly until fully mixed. Oil a 9 x 13 pan then place toasted bread into the pan. Cover bread with milk mixture then place parchment paper over the soaking bread, covering this with another 9 x 13 pan (or anything that will push all the bread under the liquid, making an even displacement). Let this sit for 15 to 20 minutes. Fill another 9 x 13 pan with a small amount of water (to create a double boiler) and place under the 9 x 13 full of the bread pudding. Place in oven for 50 minutes or until firm.
Toppings
Candied pecans
Mix butter and brown sugar together then mix in pecans. Place all of mixture onto a cookie sheet and place in oven until brown
Kahlua Caramel
Heat sugar, stirring constantly, until boiling, then stop stirring. Keep on heat until all sugar crystals have melted. Add butter to the saucepan, mixing until melted then remove from heat. Add the cream and Kahlua liqueur and whisk until smooth. Let cool.
Whipped cream
Whip cream until it begins to stiffen. Add in sugar, vanilla and Panama Jacks liqueur until preaks start to form - don't overbeat.
Slice bread pudding and place on plate. Drizzle caramel sauce on top. Add whipped cream and sprinkle pecans on top of sauce. Top with wafer roll cookie (broken in half)
Serves 8-10 people