This simple bread pudding recipe is soft on the inside, toasty on the outside, sweetened and baked with a traditional custard, pecans, and is topped with a vanilla bourbon sauce. A boozy breakfast sure to delight.
1loafItalian or French breadcrust removed & cubed/torn into 1-inches* (~1lb)
1cuplight brown sugar200g
2cupsheavy whipping cream480ml
1tablespoonvanilla paste or extract
Bourbon Creme Anglaise
4large egg yolks
½cupheavy whipping cream120ml
1teaspoonvanilla paste or extract
Preheat the oven to 350℉/177℃ and grab two large cookie sheets.
Slice the crust off of the bread, then cut or tear into 1-inch cubes - you will need about 8 cups worth. Spread evenly between the two cookies sheets in one layer.
Bake for 15 minutes, turning over the bread at half, until lightly toasted and dried out.
While the bread is baking, toast the pecans in a frying pan and transfer to a plate to cool.
To prepare the custard, add the milk and sugar to a saucepan over medium low heat and whisk together until the sugar is dissolved, then remove from the heat.
In a large bowl, whisk together the eggs, cream, vanilla, and spices, then stream in the warm milk while whisking continuously.
In another large bowl, add the toasted bread, drizzle with half of the custard, and toss to coat and absorb. This may need to be done in batches.
Grease a 13x9 inch casserole dish and transfer half of the bread to the dish, sprinkle over half of the wanuts.
Add the rest of the bread, remaining pecans, and drizzle over the remaining custard.
Cover the casserole dish with plastic wrap and gently push down all over. Allow it to stand at room temperature for at least 30 minutes for the bread to absorb the custard. Remove the plastic wrap and re-cover with a piece of foil.
Preheat the oven to 350℉/177℃ and bake with the foil on for 30 minutes, then remove and bake uncovered for 20-30 more minutes until slightly puffy and golden and completely hot the whole way through.
Bourbon Creme Anglaise
Set up a double boiler by placing an inch of water in a saucepan and place a glass bowl on top. Be sure the bottom of the bowl doesn't touch the water. It should sit on the rim of the saucepan.
Set up another large bowl with cold water and ice cubes, this needs to be bigger than the double boiler bowl.
In third bowl, whisk the egg yolks, then add the sugars and whisk rapidly until pale and slightly fluffier.
Add the milk and cream to the bowl and turn onto medium high heat. Heat the milk until it reaches 180℉/82℃ on a digital thermometer.
Once the milk reaches temperature, slowly stream into the egg mixture, whisking constantly, until combined. Then, pour the mixture back into the double boiler bowl and heat on the double boiler until it reaches 185℉/87℃. Whisk constantly.
Add the bowl into the ice water, then whisk in the vanilla and bourbon. Stir the mixture occasionally until room temperature.
Serve scoops or slices of the bread pudding onto plates or bowls, then drizzle on the bourbon creme anglaise.
Be sure to use a loaf of bread from the bakery section of the grocery store - not pre-sliced bread. Store the bread pudding, covered, in the fridge for 3 days. Reheat in the oven or individual servings in the microwave.Store the creme anglaise covered in the fridge for three days (it can also be made ahead). Reheat in a double boiler.