HOUSTON – If you’re looking for festive Christmas dessert ideas, you’re in luck!
Because Chef D’Ambria Jacobs, better known as Chef Dee, owner of Sophisticated Delights Catering & NeverBland Seasonings joined us in the studio with a simple and delicious way to elevate a traditional bread pudding by using donuts.
Jacobs is one of the winners of Food Network’s “The Great Food Truck Race: Alaska” season 13.
To watch Jacobs’ complete interview and tips, watch the video above.
To connect with Jacobs or her catering company, click here.
Bread Pudding with Caramel Whiskey Cream
Ingredients
• 1 dozen assorted donuts (glazed & old fashion)
• 2 cans of condensed milk
• 1 cup of brown sugar
• 1 jar of peach preserve
• 1 tablespoon of vanilla bean paste or vanilla extract
• 4 large eggs
• 3 teaspoons of cinnamon
• 1/2 cup of heavy cream
• 2 cups of milk
Syrup Ingredients
• 2 tablespoons of butter
• 2 cups brown sugar
• 2 tablespoons heavy cream
• 1/4 cup of Whiskey
Directions
Cube your donuts into 1x1 inch pieces and place them in a bowl.
In another bowl whisk eggs, brown sugar, milk, condensed milk, vanilla, cinnamon & peach preserves to create your custard.
Combine donuts and custard until all donuts are moist. Place in an 8x10 baking dish and bake on 400 F. for 20 minutes.
In a small saucepot place butter and brown sugar on simmer and let sugar brown. When it starts to caramelize, slowly add Whiskey and heavy cream.
For a luxurious caramel cream, drizzle cream on top of the warm pudding and enjoy!
Recipe provided by: D’Ambria Jacobs.