Bourbon Bread Pudding

Ben Fink


  • 2 Tablespoons  butter, plus more for greasing
  • 10 Cups  cubed brioche bread
  • 1 Cup  chopped pecans
  • 4 Cups  half-and-half
  • 1 Cup  whole milk
  • eggs, beaten
  • 1 Cup  packed dark brown sugar
  • 3 Tablespoons  bourbon
  • 2 Teaspoons  pure vanilla extract
  • 1 Teaspoon  ground cinnamon
  • 1/2 Teaspoon  kosher salt
  • 1/4 Teaspoon  grated nutmeg

Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert.


Butter a 13-by-9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.

Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.

Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk. 

Preheat the oven to 350 degrees. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.


Reprinted with permission from The Neely's Celebration Cookbook by Pat Neely, Gina Neely, and Ann Volkwein, copyright © 2011. Published by Knopf, a division of Random House, Inc.

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