Soft custard-soaked bread bakes beneath a toasted pecan topping, while a silky bourbon-vanilla sauce melts into every warm serving.
This bread pudding is built for day-old bread, making it an excellent way to turn a few pantry staples into a generous Southern dessert. The bourbon adds warmth rather than an overpowering bite, and it can be replaced with apple juice.
Makes 10 servings · Prep: 20 minutes · Cook: 50 minutes
10 cups 1-inch cubes day-old brioche or French bread, about 14 ounces 1 cup chopped pecans 4 large eggs 2 large egg yolks 3 cups whole milk 1 cup heavy cream 1 cup packed light brown sugar 6 tablespoons unsalted butter, melted and divided 2 teaspoons vanilla extract 2 tablespoons bourbon or apple juice 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1/2 cup heavy cream, for the sauce 1/3 cup packed light brown sugar, for the sauce 3 tablespoons unsalted butter, for the sauce 1 tablespoon bourbon or apple juice, for the sauce 1 teaspoon vanilla extract, for the sauce 1/8 teaspoon kosher salt, for the sauce
Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the melted butter. Arrange the bread cubes in the dish and sprinkle evenly with the pecans. In a large bowl, whisk together the eggs, egg yolks, milk, 1 cup heavy cream, brown sugar, remaining 5 tablespoons melted butter, vanilla, bourbon, cinnamon, nutmeg, and salt. Pour the custard evenly over the bread. Press the bread down gently so it absorbs the liquid, then let it stand for 15 minutes. In a small bowl, combine the granulated sugar and flour. Sprinkle the mixture evenly over the top of the pudding. Bake for 45 to 50 minutes, until the center is set but still slightly springy and the top is browned. Cool for 10 minutes before serving. While the pudding bakes, make the sauce. Combine the 1/2 cup cream, 1/3 cup brown sugar, butter, bourbon, vanilla, and salt in a small saucepan. Cook over medium heat, stirring, until the butter melts and the sauce just begins to simmer, about 3 minutes. Do not boil rapidly. Spoon the warm sauce over individual servings of bread pudding and serve.