Shot of Whiskey Chocolate Toffee Bread Pudding
In collaboration with Primo Ceramic Grills. I received compensation, but all opinions are my own. Little did I know that a little smoke added to Bread Pudding is the flavor boost bread pudding has been waiting for!
What do you do with “leftover” amber embers? I have an answer! After an amazing cook on your Primo Ceramic Grill, I’m sure you have scratched your head a few times and mumbled, “Gosh, I should have prepared something else to smoke.” I have because I hate to waste hot embers!
Recently, I had a #GeniusMoment: Bread Pudding to meet the need of leftover embers!! Shot of Whiskey Chocolate Toffee Bread Pudding is so easy to prepare with whatever bits and pieces of bread you have on hand. This super easy recipe combines day-old-bread, cream, vanilla, eggs, white chocolate chips, toffee chips, and chocolate chips and a shot of whiskey! AND it has that #FunYum factor!
Don’t panic! This recipe has so many substitutions, I am sure we can find something in your pantry to toss into a bread pudding. I made it on a whim one night and I must admit it is the yummiest unplanned dessert ever! P.S. Your family and friends are going to request this recipe again and again so be sure to jot down your tweaks!
Bread Pudding was first known as a "poor man's pudding" as it was made from stale leftover bread, water, sugar and spice. There are elaborate bread puddings with fancy sauces and then there is my #GrillingGrandma bread pudding with whatever is in the fridge and pantry. Think of it as a savager hunt! Fill a 9” x 11” grill safe baking pan with bread cubes, and whisk together 6 eggs, 3 cups of liquid, 2 cups of sugar, a shot of whiskey or extract. Add in 3 1/2 cups of any sweets bits and morsels! Prepare your Primo Ceramic Grill for 400°F indirect heat. Bake the bread pudding for one hour ~ that’s it! Dig in!
BREAD PUDDING TIPS
SAUCE: A fancy creamy bourbon sauce is not necessary! If you really want a sauce, melt vanilla ice cream in the microwave then add a shot of whiskey, cinnamon or brown sugar. I did not have vanilla ice cream this time so I whipped 1 cup heavy cream, 1/3 cup brown sugar, 1 teaspoon or more of vanilla extract. I topped the whipped cream with toffee pieces cuz it was cute.
BREAD: A grocery store trip to pick up fancy Brioche Bread is not necessary. Grab whatever bread your kids stopped eating, the stale bread, the leftover hamburger buns from that huge package from Costco, or the bits of bread that are collecting in the freezer. The recipe that is in the photo consisted of: days old artisan hamburger buns, yucky tasting English muffins, last 2 slices of sourdough bread, and one loaf of Costco’s country bread loaves (that one in the bakery that comes in the two pack and gets stale fast). I just kept ripping up bread until my 9” x 13” cast iron baking pan was full. Some of the bread was dry and some quite moist. I did not toast it ahead of time. The super stale bread I did cut with a knife, and the rest of the bread was ripped into pieces. Bread Pudding is very forgiving, be fearless!
BAKING PAN: You don’t have to use a fancy 9” x 13” cast iron baking pan like me. HaHa! Use a high quality metal baking pan or double up disposable aluminum pans. I do suggest lining any pan with parchment paper, and grease the sides of the pan with butter or oil. Stoneware or glass baking pans can't withstand direct heat and will crack on the grill just as they would if you placed them on top a stovetop burner.
SPIKE: Spike the bread pudding with whiskey, or spirit of choice, or don’t spike it at all. Orange zest or maple syrup or vanilla extract will add a lovely flavor. Cinnamon and nutmeg are my go to spices for baked desserts but this time I let the whiskey, chocolate, and toffee do the talking.
LIQUID: I had heavy cream to use up but half and half or even milk can do the job. Remember the poor man’s pudding only had water to moisten the bread. Yes, you can use coconut milk or almond milk, along with your gluten-free bread.
ADD-IN: My pantry had several 1/4 full bags of chocolate chips, butterscotch chips, white baking morsels, and toffee bits. Any combination of baking chips can be added in, just make it around 3 1/2 cups total. If you have some toasted nuts, substitute 1 1/2 cup nuts for the baking chips. I chose to softened the white baking morsels in hot milk (microwave milk 2 minutes then stir in morsels). The white baking morsels will not melt completely but the hot milk helps them melt into the bread pudding. If you don’t have baking chips and candy use dried fruit. Here are my favorites fruits: chopped dates, dried cranberries, dried cherries, raisins, and dried apricots.
TIME: Sure you can make the egg mixture and let it soak into the bread cubes overnight, however, I prepared may bread pudding and bakedt it directly on the grill!!! Time saver! Shot of Whiskey Spiked Chocolate Toffee Bead Pudding was fabulous. Let me know if you try this recipe!
LET’S BAKE BREAD PUDDING
1 1/2 loaves bread, (about 18 oz) cubed to fill a 9”x13” baking pan
2 cups whole milk
1 cup white baking morsels
6 whole eggs
2 cups heavy cream
2 cups sugar
3 tablespoons (1 shot) of vanilla bourbon
2 tablespoons vanilla
1 cup chocolate chips
1 cup toffee bits
1/2 cup butterscotch chips (or substitute)
Place bread cubes in a generously greased grill safe 9“ x 13” baking pan.
Heat 2 cups of milk on high in the microwave, 2 minutes. Stir in white baking morsels and heat for one more minute; set aside.
Whisk eggs, heavy cream, sugar, bourbon, and vanilla until smooth. Pour over bread cubes, and stir to combine. Stir in chocolate chips, toffee chips, and butterscotch chips. Pour milk with white baking morsels evenly over the top.
Cover two Primo Heat Deflector Plates in aluminum foil.
Use a full load of Primo Lump Charcoal, if you have not grilled or smoked a main dish right before the bread pudding, and light in in 4 spots with Primo QuickLIght starter cubes. If you have hot embers, add 2 cups lump charcoal, if needed.
Set up grill for indirect heating using the Primo Heat Deflector Racks and Primo Ceramic Heat Deflector Plates. Insert grill racks on both sides of grill.
Close the dome with the bottom draft door and top fully open. Allow the temperature to reach a steady 400°F.
Place the baking pan with bread pudding in the center of the Primo Oval Ceramic Grill. Close the dome and set the timer for 50 minutes. Turn the bread pudding pan, with grill gloves, from front to back, at the 25 minutes mark.
Whiskey Chocolate Toffee Bead Pudding is done when the center has set with an internal temperature between 185°F and 204°F, about 60 minutes total.
Topping: Whipped cream and toffee bits.
Store leftovers, covered in the refrigerator. Reheat in the oven, or in the microwave, on a microwave safe plate.
FOR THIS RECIPE
You Will Need:
2 Primo Heat Deflector Racks · 2 Primo Ceramic Heat Deflector Plates
We Also Suggest:
Primo Lump Charcoal · Primo QuickLights Fire Starters
Smoke: Primo Lump Charcoal has a pleasant smoke for this dish. If you want to try a wood chunk apple, maple, or cherry would be fun and tasty.
Prep Time 10 min
Grill Time 50-60 minutes
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