Toffee Bread Pudding with Bourbon Caramel

0:00Chef Bernie Menendez, from Revel Patio Grill in Frisco, swung by the good day kitchen to hook us up with a killer Easter dessert. We're talking toffee bread pudding topped with bourbon caramel. It's got that perfect mix of crunchy toffee, creamy pudding, and a boozy kick if you want it. Simple ingredients, big flavor for your holiday table. He kicks it off with a toffee base, one pound of butter melts down with two cups, white sugar and a quarter teaspoon sea salt. Boil it medium heat till it hits dark amber at 285 degrees, about 20 to 30 minutes. Pour it on parchment, spread even, then hit it with two cups, chocolate chips that melt smooth, finish with one cup chopped pecans pat it on top. Cool, chop, and your golden. Next up, the bourbon caramel sauce. Four and a half cups sugar, dissolve in one and a quarter cups water. Boil to penny amber color. Pull off heat, whisk in two and a quarter cups, heavy cream slow, it bubbles wild.

1:00Then two cups diced cold butter and batches, plus four and a half tablespoons bourbon if you're feeling fancy, one teaspoon sea salt, and two. Table spoons vanilla, chill it till show time. For the bread pudding heart, diced two loaves, French bread, into cubes, whisk seven eggs, five cups sugar, half teaspoon salt, two tablespoons cinnamon, half teaspoon nutmeg, three tablespoons vanilla, and three cups milk. Fold in brief cups of that chop toffee, soak the bread, then bake till set. Pour that warm caramel over a slice, and you've got Easter magic that'll have folks coming back for seconds. Fire up your kitchen this weekend. From your city, powered by AI, this is Dallas News Today. I'm Corey with the story.