Bread Pudding
Ingredients
14-16 cups of Challah bread cut into 1 inch cubes (about 1 – 1/2 loaves of Challah)
2 cups heavy cream
4 cups whole milk
6 eggs
1 cup honey
1/2 cup brown sugar
2 tbsp vanilla
1 tsp cinnamon
1 tsp nutmeg
2 shots of bourbon
Pecan Honey-Bourbon Sauce – Recipe Below
Directions
- Preheat the oven to 350 degrees
- Spray a 9 x 13 in baking dish with cooking spray.
- Place the bread in a large bowl.
- Combine the heavy cream, milk, eggs, honey, brown sugar, vanilla, cinnamon, nutmeg, and bourbon.
- Whisk Well
- Pour egg mixture over the bread, stir well to combine
- Pour bread mixture into the baking dish
- Bake for about 50 minutes, or until the center of the bread pudding has set.
- Serve with the Honey Pecan Bourbon Sauce
Pecan Honey-Bourbon Sauce
Ingredients
1 cup chopped pecans – toasted
2 cups heavy cream
1/4 cup honey
1/2 cup sugar
1/4 cup corn starch
2 tbsp vanilla
1 tbsp bourbon
2 shots of butter pecan liquor
Directions
- Preheat oven to 350
- Place pecans on a baking sheet
- Bake for 10 minutes
- In a 1-quart saucepan set over medium heat, combine heavy cream, honey, sugar.
- When the milk mixture warms up, slowly whisk in the corn starch, vanilla, and bourbon.
- When the sauce begins to boil, reduce the heat to a simmer and cook.
- Stir occasionally, for about 5 minutes.
- Remove the sauce from the heat, add pecans, and butter pecan liquor.
- Serve warm.