Bourbon Bread Pudding Recipe

Bourbon Bread Pudding Recipe | The Neelys

Ingredients

• 2 tablespoons butter, plus extra for greasing
• 10 cups brioche bread, cut into cubes (from a 1-pound loaf)
• 1 cup chopped pecans
• 4 cups half-and-half
• 1 cup whole milk
• 5 eggs, lightly 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 freshly grated nutmeg

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Instructions

1. Grease a 13 by 9-inch baking dish with butter, then add the cubed brioche. Sprinkle the chopped pecans evenly over the bread.
2. In a large bowl, whisk together the half-and-half, whole milk, eggs, 2 tablespoons butter, dark brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg until fully combined.
3. Pour this custard mixture over the bread in the baking dish, stirring slightly to ensure all pieces are soaked. Allow the pudding to rest for 1 hour so the bread can absorb the liquid thoroughly.
4. Preheat your oven to 350 degrees F. Bake the pudding for 50 minutes, or until it has risen, is set, and slightly puffed. Remove from oven and let it cool for 10 minutes before serving. This dessert is especially delightful with fresh whipped cream!

Recipe provided courtesy of The Neelys' Celebration Cookbook: Down-Home Meals for Every Occasion by Pat Neely, Gina Neely, and Ann Volkwein.