Whiskey, White Chocolate, and a Crock Pot.

Once upon a time, my friend Jen said that nothing good could come from a crock pot.   But I said that wasn’t true, because I had a recipe {from my Dad} for a White Chocolate Whiskey Bread Pudding that was so delicious it would blow her face clean off.

Jen is a smart lady.   She agreed that such a recipe, should it exist, would indeed make the crock pot a worthwhile tool in your culinary arsenal.

Make no mistake.  I’m no chef.   I’ve made that abundantly clear many times before.   But for some annoying reason, quite a few of my friends are like, super talented in the kitchen, so when planning our most recent dinner party, I felt inclined to get off my “I’ll bring the booze” laurels, and offer up the bread pudding that I swear makes crock pots everywhere proud.

Here we go:

Personally, I’m both lazy and a cheater, so where the recipe calls for 1 loaf (about a lb) of french bread cubed, I buy the pre-sliced that my local bakery sells, and then I take crock-pottery to a new level of kitchen slackerdom by cutting the pre-cut bread in half with [my go-to tool] kitchen shears to get it to suitable “bread pudding” proportions:

Normally, you would want to do this part the night before so your bread has time to dry out.   I effed that up, for obvious reasons, but luckily Jodi came to the rescue with her suggestion to put the bread in the oven at 200 degrees for a bit.   Dried that bread out right nice, just in time for the next step.

White Chocolate Baby. First thing’s first.  Take the heavy cream and bring it to a simmer.   Then you’re going to pour it over the white chocolate chips, in a heat-safe bowl of course, and mix until they’re all melted and delicious.  Now stir the sugar, milk, eggs, egg yolks and vanilla to into that white chocolate melty goodness to create your “custard base.”

Next you’re gonna add all that dried out bread to your base and mix and mix until it’s well soaked, and then you’re going to let it soak for like 45 minutes, while you check up on it every so often mixing occasionally.   And for what it’s worth, KitchenAid Mixer owners, I do not recommend using the hook for this purpose.

Finally, it’s into the crock pot with the whole shebang.  I’ve done this for 1.5 hours on High, or 3 hours on Low.   I’ve noticed no discernible difference between the two.

Alright, now that your bread pudding is safely in the crock pot, it’s time for us to move on to the Whiskey Caramel Sauce.   Shit is about to get crazy.  It involves flambe.

Here’s how I handle it.   I take a small saucepan and pour the whiskey in, then I take a long lighter, and POOF!  Flambe.

Then, in a separate pot, I combine the milk, butter and salt, melting the butter into the milk, while in STILL ANOTHER POT I mix the corn syrup, sugar and water.   Okay, this is the hardest part.   Stir the sugar, corn syrup, and water until it’s like thick sand.   Then, turn on the stove.  DO NOT MIX THE QUICKSAND ANY MORE OR YOU WILL EFF IT UP.   Just let it boil, about 7-10 minutes until it turns a dark carmel color.   You’re going to think you’re doing it wrong until all of a sudden you realize you’re doing it right, it smells like carmel and the color is perfect.  But watch it, because it’s apparently very easy to burn at this stage.

Then, you’re going to pour your milk/butter mixture into your sugar mixture.   It’s going to look crazy, but that’s okay.   Once it stops boiling, add your whiskey (which should be done burning off by now) and you’re donezo.   Put it in a heat safe container until you’re ready to serve.

Which you almost are.  Once that crock pot dings, you’re going to put the insert part of it in the oven (at 400 degrees) for about 10-20 minutes or until the top is crispy.

And that’s it.   Eat and enjoy.

A dinner party of eight killed that mofo.

So, your full ingredients list, because I’m not a total jerk, is this:

BREAD PUDDING2 cups heavy cream

1 1/4 cups white chocolate chips

1 1/2 cups sugar

2 cups milk

2 eggs, beaten

3 egg yolks, beaten

2 teaspoons vanilla

1 loaf (1-pound) stale French


1 1/3 cups sugar

1/2 cup water

1 teaspoon corn syrup

1 3/4 cups heavy cream

6 tablespoons ( 3/4 stick) butter

1/4 teaspoon salt

1 1/4 teaspoons vanilla extract

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