On a recent trip to France, I was comparing notes with my travel companion, another foodie and somehow, the topic of bread pudding came up. Sue loves bread pudding and once I mentioned my favorite reicpe, she began to crave it...so here is the recipe you asked for Sue! Enjoy
Bourbon Caramel and Pecan Bread Pudding
Serves 10-12
Begin preparation the day before !!
Ingredients
Caramel Sauce:
1 cup brown sugar ½ cup light corn syrup
4 tbsp. unsalted butter ½ cup heavy cream
1 tsp. kosher salt 2 tbsp. bourbon
Method
In a sauce pan, over medium high heat, bring sugar, corn syrup, butter and salt to a boil.
Stir constantly to dissolve the sugar.
Reduce the heat to medium/medium low and boil until the sauce is reduced and becomes “syrupy”, about 5-7 minutes, stir occasionally to prevent scorching.
Remove the pan from the heat and CAREFULLY whisk in the cream and bourbon, stirring until smooth and creamy.
Let cool completely, cover and chill in the refrigerator.
Can be made up to 5 days ahead.
Rewarm before serving over bread pudding, French toast or ice cream.
Ingredients
Bread Pudding
1 large loaf day old Challah Brioche or country white bread, cubed, with crust removed (about 10 cups)
1 stick unsalted butter, melted 1 ½ cups sugar
3 large eggs and an additional 3 egg whites 4 cups half and half
2 tsp. ground cinnamon ½ tsp. salt
1 vanilla bean, split lengthwise ¼ cup bourbon
3 cups chopped pecans 1 cup raisins (optional)
Method
In a sauce pan, over low heat, warm the half and half and vanilla bean for 8-10 minutes.
Do NOT boil.
After simmering, carefully remove the bean and scrape the seeds out of the pod into the warm half and half.
Set aside to cool.
In a large mixing bowl, toss the cubed bread and raisins with the butter.
Set aside.
Using an electric mixer set on medium high, beat the eggs, egg whites and sugar until pale yellow and fluffy, about 4 minutes.
Reduce the speed of the mixer to low and slowly and carefully add the cooled vanilla/half and half mixture.
Add bourbon, salt and cinnamon and mix until thoroughly incorporated.
Pour the egg mixture over the bread cubes in the bowl. Add the nuts and toss gently to incorporate.
Transfer the mixture to a buttered, 13x9 baking dish, spreading evenly and into the corners.
Cover with plastic wrap and chill for at least 6 hours or overnight.
Preheat oven to 325 * F.
Remove the plastic wrap and place thte bread pudding on the middle rack, and bake in oven until the top is golden brown and crunchy, approximately 1 hour and 20 minutes up to 1 ½ hours.
Insert a cake tester and the pudding is done when it comes out “clean”.
Serve warm with caramel sauce, whipped cream or slightly softened vanilla ice cream.
Bon appétit!
