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Cracked Pepper Fresno Bread Pudding Recipe

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Cracked Pepper Fresno Bread Pudding Recipe
Cracked Pepper Fresno Bread Pudding Recipe from tbrecipe.blogspot.com

Description

If you are looking for a unique and delicious dessert recipe, then you should definitely try making Cracked Pepper Fresno Bread Pudding. This recipe is a twist on the classic bread pudding, and it has a spicy and savory flavor that is perfect for anyone who loves bold flavors. The dish is made with crusty bread, heavy cream, eggs, and a combination of spicy and sweet ingredients that will make your taste buds dance.

Prep Time

The prep time for this recipe is about 20 minutes. You will need to gather all of the ingredients, chop the bread into cubes, and mix the custard ingredients together.

Cook Time

The cook time for this recipe is about 45 minutes. The bread pudding will need to bake in the oven until it is golden brown and cooked through.

Ingredients

  • 6 cups of cubed crusty bread
  • 1 cup of heavy cream
  • 4 eggs
  • 1/4 cup of brown sugar
  • 1/4 cup of honey
  • 1/4 cup of cracked black pepper
  • 2 Fresno chilies, minced
  • 1/4 cup of chopped parsley
  • Salt to taste

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk
  • Cutting board
  • Knife

Method

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, whisk together the heavy cream, eggs, brown sugar, honey, black pepper, and salt until well combined.
  3. Add the cubed bread to the mixing bowl and toss to coat the bread with the custard mixture.
  4. Add the minced Fresno chilies and chopped parsley to the mixing bowl and mix well.
  5. Transfer the bread mixture to a 9x13 inch baking dish and spread it out evenly.
  6. Bake the bread pudding in the preheated oven for 45 minutes or until it is golden brown and cooked through.
  7. Remove the bread pudding from the oven and let it cool for a few minutes before serving.
  8. Garnish with additional chopped parsley and cracked black pepper, if desired.
  9. Serve warm and enjoy!

Notes

  • This recipe is best served warm.
  • If you want to make the bread pudding spicier, you can add more Fresno chilies or use a spicier type of pepper.
  • You can also add other ingredients to the bread pudding, such as cheese, bacon, or nuts, to make it even more flavorful.

Nutrition Info

  • Serving size: 1 slice (1/8 of the recipe)
  • Calories: 341
  • Fat: 20g
  • Carbohydrates: 31g
  • Protein: 9g

Recipes FAQ

What kind of bread should I use for this recipe?

You should use crusty bread, such as French bread or sourdough bread, for this recipe. The bread should be a day or two old so that it is slightly stale and can absorb the custard mixture.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it before serving. To reheat, cover the bread pudding with foil and bake in a 350°F oven for 10-15 minutes or until heated through.

Can I freeze this recipe?

Yes, you can freeze this recipe. To freeze, let the bread pudding cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, let the bread pudding thaw in the refrigerator overnight, then reheat as directed above.

Recipe Tips

  • Make sure to chop the bread into bite-sized cubes so that it can absorb the custard mixture evenly.
  • Don't overmix the custard mixture or the bread pudding will be tough.
  • Let the bread pudding cool for a few minutes before serving so that it can set.
  • Garnish with additional chopped parsley and cracked black pepper for extra flavor and presentation.

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