Bourbon Bread Pudding
Bourbon Bread Pudding
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert.
Servings
8
servings
Ingredients
- 2 tablespoon butter, plus more for greasing
- 10 cup cubed brioche bread
- 1 cup chopped pecans
- 4 cup half-and-half
- 1 cup whole milk
- 5 eggs, beaten
- 1 cup packed dark brown sugar
- 3 tablespoon bourbon
- 2 teaspoon 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.