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Bourbon Bread Pudding

Staff Writer
Ben Fink

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

8
Servings
671
Calories Per Serving

Notes

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.

Ingredients

  • 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
  • 5 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

Directions

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.
 

Nutritional Facts
Servings8
Calories Per Serving671
Total Fat35g53%
Sugar36gN/A
Saturated14g70%
Cholesterol194mg65%
Protein16g33%
Carbs72g24%
Vitamin A246µg27%
Vitamin B120.9µg14.3%
Vitamin B60.2mg9.6%
Vitamin C1mg2%
Vitamin D2µgN/A
Vitamin E1mg6%
Vitamin K3µg4%
Calcium283mg28%
Fiber3g13%
Folate (food)74µgN/A
Folate equivalent (total)119µg30%
Folic acid26µgN/A
Iron3mg19%
Magnesium52mg13%
Monounsaturated13gN/A
Niacin (B3)4mg20%
Phosphorus314mg45%
Polyunsaturated5gN/A
Potassium417mg12%
Riboflavin (B2)0.7mg41.3%
Sodium512mg21%
Sugars, added27gN/A
Thiamin (B1)0.5mg32.4%
Trans0.1gN/A
Zinc2mg15%