Description
A cozy and comforting dessert featuring a soft, custardy interior enriched by pecans and drizzled with a luscious vanilla sauce.
Ingredients
Scale
- 1 loaf Italian or French bread, crust removed and cubed
- 2 cups whole milk
- 1 cup light brown sugar
- 2 cups heavy whipping cream
- 4 large eggs
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon vanilla paste or extract
- 1 cup pecans, roughly chopped
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla paste or extract
- 2 ounces bourbon or rum (optional)
Instructions
- Preheat the oven to 350°F. Slice the crust off of the bread and cut or tear it into 1-inch cubes. Spread evenly on two cookie sheets and bake for 10 minutes, turning halfway until slightly dried out.
- Toast the pecans in a frying pan over medium heat. Transfer them to a plate to cool.
- In a saucepan over medium-low heat, add the milk and sugar, whisking until the sugar dissolves. Remove from heat.
- In a large mixing bowl, whisk together heavy cream, eggs, spices, and vanilla. Stream in the warm milk mixture while whisking continuously.
- Grease a 13×9 inch casserole dish. Transfer half of the bread cubes to the dish, sprinkle half of the pecans, and drizzle half of the custard over the top, gently pressing down.
- Add the rest of the bread, remaining pecans, and drizzle over the remaining custard. Cover with plastic wrap, allowing it to sit at room temperature for at least 30 minutes.
- Remove plastic wrap, cover with foil, and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15-25 minutes until slightly puffy and golden.
- Set up a double boiler. In a bowl, whisk egg yolks and sugar until pale. Heat milk and cream until it reaches 180°F, then slowly stream hot milk into the egg mixture.
- Pour this mixture into the double boiler. Heat to 185°F while whisking constantly. Remove from heat and place the bowl into ice water. Whisk in vanilla and alcohol, if using.
- Cut the bread pudding into generous scoops or slices, topping each with a generous drizzle of the warm vanilla sauce.
Notes
For an even richer flavor, let the pudding soak overnight before baking. Serve with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg