1 hr 55 mins
Alan in SW Florida's Note:
Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce.
My Private Note
Units: US | Metric
- 1 cup pecans, toasted and chopped (See Note)
- 1/2 cup packed light brown sugar
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 5 large eggs
- 2 cups milk
- 1 cup golden raisin
- 12 slices stale firm-textured white bread, cut into cubes (about 6 cups)
- 1/2 cup pecans, toasted and chopped (See Note)
- 1/3 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
- 2MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
- 3Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
- 4Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
- 5Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
- 6Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
- 7To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
- 8NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.
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Nutritional Facts for New Orleans Bread Pudding With Bourbon Sauce
Serving Size: 1 (232 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 662.7
- Calories from Fat 321
- Total Fat 35.7 g
- Saturated Fat 12.9 g
- Cholesterol 181.4 mg
- Sodium 430.4 mg
- Total Carbohydrate 76.0 g
- Dietary Fiber 3.8 g
- Sugars 48.8 g
- Protein 11.5 g