Bacon Cornbread Pudding with Whiskey Caramel
Write a review
  1. Bacon Cornbread Pudding
  2. Cooking spray
  3. Jalapeno cornbread, at room temp.
  4. ½ cup butter
  5. 2 cups milk
  6. 1 cup sugar
  7. 1 tablespoon vanilla extract
  8. 1 ½ teaspoon salt
  9. 5 large eggs
  10. 1 tablespoons minced bacon
  11. 1 cup diced bacon
  12. Whiskey Caramel
  13. Powder sugar
  14. Whiskey Caramel
  15. 1 cup sugar
  16. ¼ cup water
  17. ½ tablespoon minced jalapeno
  18. ½ cup heavy cream
  19. ¼ cup bacon grease
  20. ¼ cup butter
  21. ¼ cup whiskey
  22. ¼ teaspoon sale
  23. ¼ teaspoon nutmeg
  24. 1 large egg
  25. ½ cup sugar
  1. Bacon Cornbread Pudding
  2. Preheat oven or smoker to 350 degrees. Lightly grease 9x13 dish with cooking spray. Cut cornbread into 1 inch cubes and place in prepared dish. (You should have about 10 cups of cornbread). Cook butter in a 2 qt saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, whisk in milk and next 3 ingredients until sugar melts. Add minced and diced bacon. Whisk in eggs. Pour mixture over cornbread. Let stand 10 minutes. Serve dusted with powdered sugar and drizzled with caramel.
  3. Whiskey Caramel
  4. Stir together 1 cup of sugar, water and minced jalapeno in a medium saucepan. Cook over medium-high heat, stirring constantly, 3 minutes or until sugar melts. Cook without stirring 10 minutes or until amber in color. Remove from heat, stir in cream, bacon grease, butter, whiskey, salt, and ground nutmeg. Whisk together egg and ½ cup sugar in a heatproof medium bowl; slowly whisk caramel sauce into egg mixture to saucepan and cook over medium heat, stirring constantly 2 minutes or until thickened.
Bacon Bash Texas


Submit a Comment

Your email address will not be published. Required fields are marked *