Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. 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
Instructions
- Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
- Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
- 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.
- 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.
Reviews
This is the best bread pudding, easy too make and great favor. Loved it.
This was delicious. Everyone loved it! My only complaint was that I couldn’t taste the bourbon although I added 6 tablespoons instead of 3. Next time I will make a bourbon sauce to drizzle on top of the bread pudding.
Bread pudding with some extra bourbon is yummy.
Very good recipe
Absolutely delicious recipe
I️ love bread pudding and this version was delicious. My family walked straight to the kitchen when they walked through the door, it smelled so good! I️ followed the directions exactly and was afraid that it wouldn’t be sweet enough but it was fine. I️ also topped it with a bourbon sauce from another recipe. The next time I️ make it I plan to add raisins. I think that will just put it over the top. Thank you Neelys
Really delicious! I loved the pecans, they added the crunch it needed. I used day old left over Pillsbury biscuits, worked perfectly and I didn’t have to throw them away.
Fab recipe and I especially appreciated that it didn’t have to be baked in hot water (making more of a custard). I used a loaf of regular French bread, used only 4 eggs (that’s what I had). I always hate it when reviews “tweak” recipes without trying the original. Perhaps it is an improvement, perhaps not, but I did have to make a couple of changes. The change I made was to use 1 cup of heavy cream for one cup of half-n-half and a bit more cinnamon and a dash of cloves as well as the nutmeg as we like a bit more spice. I did add raisins and let them macerate in the bourbon before adding. Letting the mixture sit for an hour really helps the bread absorb all the liquid. Rave reviews from family and neighbors. Thank you Neelys; your recipes never disappoint.
I made this bread pudding because it had all the ingredients I wanted in a Bread Pudding. I had previously had one similar but the recipe holder would not share recipe. I personally think this recipe is BETTER. Delish!!
I made this using day old French Bread, substituted raisins for the pecans, and baked it in my Pampered Chef Deep Covered Baker (stoneware). It came out beautifully. I served it with a caramel sauce made with butter, brown sugar, corn syrup, and cream. It was a big rich hit! Will definitely make this again!