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Outstanding Bourbon Bread Pudding

1 lb. challah loaf, cut into 1” cubes
4 c. half and half
¾ c. butter
1 c. firmly packed light brown sugar
½ c. sugar
5 eggs, lightly beaten
¼ c. bourbon
1 T. orange zest
2 c. rough chopped pecans
Sanding sugar, garnish
½ c. butter
1 c. firmly packed light brown sugar
1 T. orange zest
¼ t. kosher salt
1 c. heavy whipping cream
3 T. bourbon

  1. ORANGE BOURBON SAUCE: In saucepan, melt butter over medium heat. Whisk in brown sugar, zest and salt until dissolved.
  2. Add cream and bring to a boil. Cook 3 minutes. Whisk in bourbon (mixture will bubble up). Put in bowl and let cool completely.
  3. PUDDING: Preheat oven 350. Spray 13×9” baking dish with PAM.
  4. In large bowl, toss together bread cubes and half and half. Set aside.
  5. In saucepan, melt butter. Add brown sugar and sugar, whisk until combined.
  6. Remove from heat. Whisk in eggs until combined. Whisk in bourbon and zest.
  7. Pour over bread mixture.
  8. Add pecans, gently folding to combine.
  9. Spoon mixture into prepared pan.
  10. Sprinkle with sanding sugar and cover with foil.
  11. Bake 50 minutes. Uncover and bake until golden brown and a wooden pick inserted in center comes out clean, 10-15 minutes more.
  12. Serve warm or at room temp. with ORANGE BOURBON SAUCE.
    *Sauce can be made ahead. Let cool completely, cover and refrigerate up to 5 days. Bring to room temp before serving.
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