Sourdough Bread Pudding

Name: Sourdough Bread Pudding with Candied Bacon, Pecans, and Blackberry Gastrique
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 Qt sourdough, small diced; 1/2 cup whole milk; 6 Tbsp heavy cream; 3 Tbsp brown sugar; 1 tsp vanilla extract; 4 tsp maple syrup; 1 egg; pinch salt; 1 lb blackberries; 2 Tbsp sugar; 1.5 Tbsp sherry vinegar; 1.5 cups B Cellars red wine; pinch salt; 1/4 lb pecans; 1/2 cup powdered sugar; oil for frying; 1 Tbsp sea salt; 2 cups bacon, small diced; 1 Tbsp brown sugar; 2 Tbsp maple syrup; 1/4 tsp black pepper; 1/4 tsp cayenne pepper

with Candied Bacon, Pecans, and Blackberry Gastrique

Sourdough Bread Pudding with Candied Bacon, Pecans, and Blackberry Gastrique

Recipe by Derick Kuntz

0.0 from 0 votes

Course: DessertDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Chef Derrick recommends pairing this dish with B Cellars Cabernet Sauvignon. The savory notes of the pecans and bacon balance the sweetness of the bread pudding and the tannins in the wine. The blackberry gastrique amplifies the dark fruit in our Cabernet Sauvignons.

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

Bread Pudding
1 Qt 1 sourdough, small diced
1/2 cup 1/2 whole milk
6 Tbsp 6 heavy cream
3 Tbsp 3 brown sugar
1 tsp 1 vanilla extract
4 tsp 4 maple syrup
1 1 egg
pinch salt
Blackberry Gastrique
1 lb 1 blackberries
2 Tbsp 2 sugar
1.5 Tbsp 1.5 sherry vinegar
1.5 cups 1.5 B Cellars red wine
pinch salt
Pecans
1/4 lb 1/4 pecans
1/2 1/2 cup powdered sugar
oil for frying
1 Tbsp 1 sea salt
Candied Bacon
2 cups 2 bacon, small diced
1 Tbsp 1 brown sugar
2 Tbsp 2 maple syrup
1/4 tsp 1/4 black pepper
1/4 tsp 1/4 cayenne pepper

Directions

Bread Pudding
Preheat the oven to 350°F
Mix all the ingredients and let sit for 30 minutes
Scoop sourdough mixture into a muffin tin, enough to create a small dome
Top off each muffin cup with any remaining liquid 2/3 way up
Bake for 15-18 minutes
Candied Bacon
Render bacon on medium-high heat until golden brown and crispy
Strain off fat
Add remaining ingredients and cook for an additional 3-4 minutes
Spread out on a sheet tray with wax paper to cool
Blackberry Gastrique
Mix all ingredients in a stock pot
Cook over medium-low heat and reduce by half until liquid is a syrup consistency
Strain out seeds
Chill before serving
Pecans
Bring a large pot of water to a boil
Reduce heat and add pecans
Blanch for 30-60 seconds
Remove from heat and drain
While still warm, add powdered sugar
Mix until dissolved
In a pan, deep fry for 60 seconds
Finish with sea salt
Assembly
Drizzle blackberry gastrique on the plate
Top with bread pudding
Sprinkle pecans and candied bacon all over plate

Did you make this recipe

Tag @bcellars on Instagram and hashtag it with

We're On Facebook!

Follow B Cellars on Facebook

Pairing Suggestions

Chef Derrick recommends this dish be paired with B Cellars Cabernet Sauvignon. The savory notes of the pecans and bacon balance with the sweetness of the bread pudding and the tannins in the wine. The blackberry gastrique amplifies the dark fruit in our Cabernet Sauvignons.