Bourbon Bread Pudding With Variations Recipe

Ingredients

• 1 tablespoon butter
• 5 cups cubed stale brioche bread or 5 cups challah
• 1/2 cup chopped pecans
• 2 cups half-and-half
• 1/2 cup whole milk
• 3 eggs, beaten
• 1/2 cup packed dark brown sugar
• 2 tablespoons Bourbon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• freshly whipped cream

Instructions

1. Butter a 9×9 baking dish and evenly distribute the cubed bread in it. Sprinkle the chopped pecans over the bread.
2. In a large bowl, whisk together 2 cups of half-and-half, 1/2 cup of whole milk, 3 beaten eggs, 1 tablespoon of butter, 1/2 cup of packed dark brown sugar, 2 tablespoons of bourbon, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of salt, and 1/4 teaspoon of ground nutmeg until well combined.
3. Pour the custard mixture over the bread, making sure to stir gently so every piece is coated. Let the pudding sit for 1 hour to soak up all those delicious flavors.
4. While waiting, preheat your oven to 350 degrees Fahrenheit. After an hour, place the dish in the oven and bake for 50 minutes, or until it looks puffy and is set in the middle. You might want to keep an eye on it, as every oven is a little different.
5. Once baked, remove the dish from the oven and let it stand for 10 minutes. The brief rest will help it firm up just a bit, making it easier to serve.
6. Serve warm, topped with a generous dollop of freshly whipped cream for that perfect finishing touch.
7. For variations, feel free to add in one large chopped apple, a sliced banana, or 1/2 cup of golden raisins for extra flavor. Blueberries could also be an exciting addition, though I have yet to try that myself.