Bad Brad's BBQ

Bad Brad's BBQ knows how to bring fall flavors into their famous BBQ.

This recipe is courtesy of Marc Pollard from Bad Brad's BBQ:

Cookie Crumble
1 c. A.P. Flour       
3 oz. White Sugar       
1 t Cinnamon       
1/2 t. Nutmeg       
3 oz. Butter       
1/2 t.  Kosher Salt       
In a large mixing bowl add all of your ingredients except the butter, blend.       
Dice cold butter into very small cubes. Add the butter to your mixing bowl,       
using your hands work the butter into the flour mixture, until it becomes       
incorporated but not over worked. You still want to see chucks of butter.        
  When it is finished you will be able to squeeze the        
dough in your hands at it will stay together. Bake at 300 and rotate every        
15 mins. You want almost no color on the crumble but when cool it is        
crunchy but with only light golden color. 
Candied Apple Bread Pudding

Candied Apple-Pumkin Bread Pudding

6 c. Diced Baguette
15 oz Milk
2.5 oz Butter milk
10 oz Heavy Cream
1c. Sugar
1 T Cinnamon
1 T Nutmeg
2.5 oz. Candied Apples
3 Eggs
2 oz. Butter
1 can Pumpkin Puree
1/2 t Kosher Salt
1/2 c. Apple Puree

Cut bread into 1" dice cube and allow to dry out at room temperature for 2 days, until they are dry
Using a large mixing bowl, add milk, apple puree, pumpkin puree,
cream, buttermilk, sugar, eggs and spices and beat
with a whisk. Lastly, add your bread into this mix well and let this mixture sit for 12 minutes,
stir occasionally. Then, add your melted butter and diced apples to this. Mix well to make
sure everything is well incorporated. Line a 9"x9" baking pan with parchment paper and spray
with nonstick spray. Add your pudding to the hotel pan. Press bread pudding with another
9"x9" pan and put #10 cans to keep it submerged for 15 minutes. Now wrap with aluminum foil and
bake at 325 degrees for 1.5 hours.
Remove foil and finish cooking until golden brown and with the tooth pick method, until
it comes out clean      

Apple Cider Caramel  
1 pt. .Apple Cider  
1 pt. Brown sugar, packed  
6 oz. Butter  
4 oz. Heavy Cream  
In a large sauce pot, reduce apple cider to 4 oz.  
Add sugar, apple juice  and cream, bring to a boil   
and check for consistency, add salt to taste.  

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