Pecan Bourbon Bread Pudding

Pecan Bourbon Bread Pudding

We spiked this bread pudding with bourbon. Yep. Bourbon. Somehow the bourbon cuts the sweet custard like filling in just the right cozy, comforting way.

Serves 6
 1 1/2 cups heavy cream
 1/4 cup butter
 1 egg
 4 egg yolks
 1/2 cup sugar
 1/2 teaspoon vanilla
 1/4 teaspoon salt
 1/4 cup bourbon
 5-6 pieces brioche, wheat or white bread (we use cinnamon swirl!), cubed

1

Heat oven to 350 degrees F.
In a 2 quart sauce pan heat heavy cream and butter over medium heat until butter is melted and milk is hot but not boiling. Remove from heat and let cool.
In a large bowl mix egg, yolks, sugar, vanilla, salt and bourbon. Add cooled milk mixture. Stir in bread cubes. Pour into a buttered shallow, flat bottom oven proof pan – roughly 8” x 8”. Place filled shallow pan on a baking sheet with 1” water. Bake uncovered 30-40 minutes until golden brown and top is a bit crunchy or when knife inserted 1” from edge comes out clean. Serve with a dollop of vanilla ice cream or whipped cream.

Ingredients

Serves 6
 1 1/2 cups heavy cream
 1/4 cup butter
 1 egg
 4 egg yolks
 1/2 cup sugar
 1/2 teaspoon vanilla
 1/4 teaspoon salt
 1/4 cup bourbon
 5-6 pieces brioche, wheat or white bread (we use cinnamon swirl!), cubed

Directions

1

Heat oven to 350 degrees F.
In a 2 quart sauce pan heat heavy cream and butter over medium heat until butter is melted and milk is hot but not boiling. Remove from heat and let cool.
In a large bowl mix egg, yolks, sugar, vanilla, salt and bourbon. Add cooled milk mixture. Stir in bread cubes. Pour into a buttered shallow, flat bottom oven proof pan – roughly 8” x 8”. Place filled shallow pan on a baking sheet with 1” water. Bake uncovered 30-40 minutes until golden brown and top is a bit crunchy or when knife inserted 1” from edge comes out clean. Serve with a dollop of vanilla ice cream or whipped cream.

Pecan Bourbon Bread Pudding