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Bourbon Bread Pudding

4.8

(17)

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Bourbon Bread PuddingBen Fink

Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert.

Recipe information

  • Yield

    Serves 10

Ingredients

2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, 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 grated nutmeg

Preparation

  1. Step 1

    Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.

    Step 2

    Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.

    Step 3

    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.

    Step 4

    Preheat the oven to 350 degrees F. 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.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
TagsBread PuddingPuddingDessertSouthernAmericanPecanNutEasyBakingCookbooks

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