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Griddled Holiday Bread Pudding
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Festive bread pudding cakes made with Bisquick®, nuts, and dried fruits, topped with a decadent white chocolate-rum sauce.
Ingredients:
  • 1 (16 ounce) loaf French bread
  • 6 large eggs
  • 1 cup milk
  • 0.25 cup granulated sugar
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup baking mix (such as Bisquick®)
  • 2 teaspoons vanilla extract
  • 0.5 cup chopped dried dates
  • 0.5 cup white chocolate morsels
  • 0.5 cup sweetened dried cranberries
  • 0.25 cup chopped pecans
  • 0.25 cup vegetable oil
  • 1.5 cups heavy whipping cream
  • 1 cup white chocolate morsels
  • 1 teaspoon rum extract
Instructions:
  • Cube the bread into 1-inch pieces.
  • Start by whisking the eggs in a large mixing bowl. Add in the milk, sugar, salt, cinnamon, baking mix, and vanilla, mixing well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Gently fold in the bread cubes until well combined. Allow the bread to soak up the mixture for 5 minutes before moving on.
  • Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, form compacted portions of the bread pudding mixture. Gently place the formed portions in the hot oil, leaving space to flip them easily. Avoid overcrowding the skillet.
  • Cook until the bottoms are golden brown, which should take 3 to 4 minutes. Flip the cakes and gently press down with a spatula to achieve a 1/2-inch thickness. Brown the other side for an additional 2 to 3 minutes. Once cooked, transfer the cakes to a cooling rack to drain. Repeat the process for the remaining bread pudding cakes.
  • In a small saucepan, bring heavy whipping cream to a boil. Remove from heat and stir in white chocolate, cinnamon, and rum extract until completely smooth and melted. The sauce will be deliciously liquid. Drizzle over the bread pudding to your heart's content.

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