Prep 1 hr
Cook 55 mins
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.
- 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
- 4 tablespoons butter
- 1⁄2 cup packed dark brown sugar
- 1 teaspoon cornstarch
- 1⁄4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons Bourbon
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
- MAKE 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.
- Place 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.
- Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
- Bake 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.
- Meanwhile, 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.
- To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
- NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.
Wonderful. It was a great bread pudding I felt like we were in New Orleans Court of Two Sisters for Brunch. Thanks for the recipe!!
Okay, this bread pudding is just AMAZING!! Other than baking it in a 1 1/2 qt. round pyrex casserole and soaking the raisins in a little bourbon to plump them up, I followed the instructions to a T and the result was absolutely delicious! I used 1/2" cubes from leftovers of San Francisco Style Sourdough French Bread. At first I thought 1/2 cup of sugar in the custard mix wouldn't be enough, but with the brown sugar topping and the bourbon sauce it was plenty sweet enough. The toasted pecans really added a nice touch. Thanks for posting such a great recipe!