This recipe’s based on this one, but making it I realized something was missing. A bread pudding is good by itself, with sugar and cinnamon and bourbon sauce it’s very good. What threw me, though were the raisins and hazelnuts in the originals. I have nothing against raisins, but I felt they didn’t belong with bourbon. Same with the hazelnuts to a lesser degree. I thus decided to make this bread pudding fully Southern in character, with chopped pecans and dried and diced peaches, the result being a cohesive decadence.
Pudding Ingredients
4 cups milk
1/2 cup butter
1 cup white sugar
4 large eggs, lightly beaten
2 tsp cinnamon
1/4 tsp salt
1 loaf of brioche bread, cut into cubes
1 package of dried peaches, cubed, about 1/2 to 3/4 cup
1/2 cup of toasted, crushed pecans
Bourbon Sauce Ingredients
2 cups brown sugar
1 cup butter
1/2 cup bourbon whiskey
Directions
- Set oven to 350F, dice bread, pecans and peaches as needed
- For the pudding, heat milk and butter over medium heat until butter is melted, should take 6-7 minutes
- Mix white sugar, eggs, cinnamon, salt and whisk. Add milk and butter mixture slowly, stirring together. Add bread cubes, peaches and pecans, let sit for 5 minutes and then pour into baking dish.
- Bake pudding for 40-45 minutes, until toothpick comes out clean.
- While pudding is baking, combine sauce ingredients in a small saucepan over medium heat, stirring constantly, until the sauce is all liquid and consistent, then take off heat
Serving
This recipe makes a lot of sauce, so I recommend dividing the pudding into slices and having people pour over their desired about from the warm saucepan with a big spoon.
As leftovers, the sauce will solidify but melts immediately in another saucepan or microwaved.