Walter White Bread Pudding

named after our dog walter white, this bread pudding is as sweet as he is!

[and equally addictive as another man of the same name…(; ]

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this one is a crowd favorite. named after our dog, Walter White.

this bad ass dessert has sold out every time we’ve put it on the menu at Smoke.  once you taste it (if you haven’t already), you’ll now why.  I have a wicked sweet tooth and totally crave this masterpiece regularly.  I like to over indulge when I serve it at the shop and add some house smoked whipped cream and dulce de leche (recipe below).  

here’s a pro insider tip: save some for breakfast.  

it makes the BEST French toast. for reals.


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ingredients:

2 cups heavy cream

1 cup whole milk

½ cup granulated sugar

1 ¾ cups white chocolate chips

3 large eggs

6 large egg yolks

½ vanilla bean, split and scraped or 1½ tsp vanilla extract

1 loaf brioche or challah, depending upon size, cut into small cubes, roughly 2 inches

 

directions:

1.    preheat oven to 350°F

2.    add eggs, egg yolks, and vanilla to blender and mix well

3.    pour egg mixture into into a mixing bowl and whisk in sugar, heavy cream and milk until blended

4.    in a bread pan or other pan deep enough to hold mixture, place enough parchment paper to cover surface of pan and also extra on all sides, to lift bread pudding out. spray with nonstick pan spray

5.    place half the bread in the pan.  pour half the egg mixture over top along with half the chocolate chips.  mix lightly and allow bread to soak up liquid

6.    add the other half of the egg mixture and chocolate chips, mix lightly and allow bread to oak up remaining liquid.

7.    sit at room temp for 30 minutes before cooking.

8.    cover with foil and bake for 1 hour

9.    turn pan and cook for 1 hour or until custard is cooked through.  test by poking center with a toothpick.  when it comes out clean, remove foil.

10.cook for another 20-30 minutes, until top is golden brown

 

At this point you can do one of two things, if you have no patience and want to get the mofo into your mouth ASAP, then once its cool enough to handle, dig in!  

if you want to make it look nice and pretty (and have some left over for French toast), let it cool on the counter for an hour, then throw it in the fridge overnight. 

here’s where that handy dandy parchment sling comes in!  run a knife along all sides of the pan to loosen it.  it will take a little patience, but you can pull the bread pudding right out carefully by the sling. if it’s super tricky, I like to flip it upside down and bang it on the counter once or twice to help it out. once its unmolded, slice that bad boy into pieces. 

heat a pan up over medium-high heat. drop in a little bit of butter and lay the beautiful slice down.  once its golden brown, flip it over and finish off the other side. drizzle on some dulce de leche and get crazy!

 

Dulce de leche:

I’ve made this so many different ways and this is by far the easiest and most consistent method.  

ingredients:

1 can of sweetened condensed milk

 

1.    remove the label from the can and place in a pot deep enough to cover the can with 2 inches of water.

2.    bring water to light boil.  reduce heat and simmer for 2 ½ hours.

3.    carefully remove can from water with tongs.  allow to cool to before opening.

as always, if you make some #hickorysmokedgoodness magic in your own kitchen, don’t forget to tag us!

@hickorysmokedgoodness

Josh's Thankgsiving Turkey Brine

Hey there #smokedawg!

Upgrade your bird this Thanksgiving!

Use Chef Josh White’s recipe to sweet tea brine your thanksgiving turkey! We recommend brining your bird for 24 hours before you cook it for optimal “juicy”-ness.

If you’re brining your bird with our recipe this year, take a pic and tag us on the ‘gram to be featured! @hickorysmokedgoodness ! Don’t forget to make turkey day fowl balls with your left overs!

#haveahickorysmokedholiday

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