Jason Farmer | White Chocolate Bread Pudding From Ruggles Grill @farmageddon | Uploaded July 2021 | Updated October 2024, 51 minutes ago.
Learn how to make a classic, legendary Houston dessert: Ruggles Grill's "White Chocolate Bread Pudding". Essentially a combination of bread pudding and crème brûlée, this dish is truly greater than the sum of its parts. You get a two-for-one dessert here: the crunch of the bread and the silkiness of the crème brûlée custard! You’ll see variations of this dish on tons of menus across the city. Try it and you’ll understand why this dish has been ripped off by so many Houston restaurants. It's super easy to make and I guarantee you it will become one of your favorite desserts! Recipe below:
Recipe:
(12 servings)
Ingredients:
3 cups (710 ml) heavy whipping cream
1 cup (240 ml) whole milk
8 oz. (225 gram) white chocolate baking bars
1.5 cup (300 gram) white sugar
8 egg yolks
1 teaspoon (5 gram) vanilla extract
1/4 teaspoon (1.5 gram) kosher salt
25-26 1/4 inch (6.5 centimeter) french baguette slices
Directions:
1. Preheat oven to 325 degrees F (160 C)
1. Grease a 9x13 inch baking pan
2. Heat cream and milk just until boiling
3. Turn off heat and add white chocolate baking bars and stir until completely melted, set aside
4. Add sugar, eggs, vanilla extract and salt to a large bowl and beat until creamy
5. Slowly add warm cream to egg mixture, bit by bit, slowly incorporating until all the cream is added
6. Line baking dish with baguette slices
7. Pour 2 cups of cream mixture over bread slices, let bread soak up cream for 5 minutes
8. Pour 2 more cups of cream mixture over bread slices, let bread soak up cream for 5 minutes
9. Add remaining cream
10. Place baking pan in large roasting pan and fill roasting pan so that it's halfway up the side of the baking pan
11. Bake for 45 minutes
12. Remove pan from oven and place aluminium foil (shiny side down) over top of bread mixture
13. Bake for 1 hour extra or until a knife inserted in custard mixture comes out clean
14. Broil on high for 1-2 minutes or (ideally) blow torch top of bread mixture so that it becomes nicely caramelized.
Ingredients for 6 servings:
1.5 cups (360 ml) heavy whipping cream
1/2 cup (120 ml) whole milk
4 oz. (160 gram) white chocolate baking bars
3/4 cup (150 gram) white sugar
4 egg yolks
1/2 teaspoon (2.5 gram) vanilla extract
1/8 teaspoon (.75 gram) kosher salt
12-13 1/4 inch (6.5 centimeter) french baguette slices
Follow directions above.
...........
Equipment used:
John Boos Work Table: geni.us/giAaB
All Clad 3 Qt. Saucepan: geni.us/wYrz6r
Le Creuset Baking Dish: geni.us/fEAf
Le Creuset Oval Baking Dish: geni.us/2qxHm
Induction Cooktop: geni.us/3EYpArE
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Learn how to make a classic, legendary Houston dessert: Ruggles Grill's "White Chocolate Bread Pudding". Essentially a combination of bread pudding and crème brûlée, this dish is truly greater than the sum of its parts. You get a two-for-one dessert here: the crunch of the bread and the silkiness of the crème brûlée custard! You’ll see variations of this dish on tons of menus across the city. Try it and you’ll understand why this dish has been ripped off by so many Houston restaurants. It's super easy to make and I guarantee you it will become one of your favorite desserts! Recipe below:
Recipe:
(12 servings)
Ingredients:
3 cups (710 ml) heavy whipping cream
1 cup (240 ml) whole milk
8 oz. (225 gram) white chocolate baking bars
1.5 cup (300 gram) white sugar
8 egg yolks
1 teaspoon (5 gram) vanilla extract
1/4 teaspoon (1.5 gram) kosher salt
25-26 1/4 inch (6.5 centimeter) french baguette slices
Directions:
1. Preheat oven to 325 degrees F (160 C)
1. Grease a 9x13 inch baking pan
2. Heat cream and milk just until boiling
3. Turn off heat and add white chocolate baking bars and stir until completely melted, set aside
4. Add sugar, eggs, vanilla extract and salt to a large bowl and beat until creamy
5. Slowly add warm cream to egg mixture, bit by bit, slowly incorporating until all the cream is added
6. Line baking dish with baguette slices
7. Pour 2 cups of cream mixture over bread slices, let bread soak up cream for 5 minutes
8. Pour 2 more cups of cream mixture over bread slices, let bread soak up cream for 5 minutes
9. Add remaining cream
10. Place baking pan in large roasting pan and fill roasting pan so that it's halfway up the side of the baking pan
11. Bake for 45 minutes
12. Remove pan from oven and place aluminium foil (shiny side down) over top of bread mixture
13. Bake for 1 hour extra or until a knife inserted in custard mixture comes out clean
14. Broil on high for 1-2 minutes or (ideally) blow torch top of bread mixture so that it becomes nicely caramelized.
Ingredients for 6 servings:
1.5 cups (360 ml) heavy whipping cream
1/2 cup (120 ml) whole milk
4 oz. (160 gram) white chocolate baking bars
3/4 cup (150 gram) white sugar
4 egg yolks
1/2 teaspoon (2.5 gram) vanilla extract
1/8 teaspoon (.75 gram) kosher salt
12-13 1/4 inch (6.5 centimeter) french baguette slices
Follow directions above.
...........
Equipment used:
John Boos Work Table: geni.us/giAaB
All Clad 3 Qt. Saucepan: geni.us/wYrz6r
Le Creuset Baking Dish: geni.us/fEAf
Le Creuset Oval Baking Dish: geni.us/2qxHm
Induction Cooktop: geni.us/3EYpArE
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
