Prepare to be transported to the vibrant streets of New Orleans with a dessert that's about to become your new obsession! This isn't just another bread pudding - it's a decadent symphony of flavors that combines the classic comfort of bread pudding with the rich, nutty essence of pecan pie. Imagine a dessert so irresistible that it will have your guests begging for seconds, and your kitchen filled with the warm, intoxicating aromas of cinnamon, bourbon, and toasted pecans. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your dessert game and bring a taste of Louisiana right to your dining table.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Cajun
Serves: 8 servings
Ingredients
- 6 cups stale bread, cubed
- 2 cups milk
- 1 cup heavy cream
- 4 eggs
- 1 cup brown sugar
- 1 cup pecans, chopped
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup bourbon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking and ensure easy serving.
- In a large mixing bowl, cut the stale bread into 1-inch cubes. Using day-old or slightly dried bread helps absorb the custard mixture more effectively.
- In a separate large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth and fully combined. If using bourbon, add it now for an authentic New Orleans flavor.
- Pour the custard mixture over the bread cubes and gently fold to ensure all bread pieces are evenly coated. Let the mixture sit for 10 minutes, allowing the bread to absorb the liquid.
- Fold in chopped pecans, reserving some for topping. The pecans will add a rich, nutty texture to the bread pudding.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining pecans on top for a crunchy garnish.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let cool for 15 minutes. The bread pudding will continue to set as it cools.
- Optional: Serve warm with a drizzle of caramel sauce or bourbon cream for extra indulgence.
Tips
- Bread Selection: Use day-old or slightly stale bread for the best texture. Challah, brioche, or French bread work exceptionally well and absorb the custard beautifully.
- Pecan Perfection: Lightly toast the pecans before adding them to the recipe to enhance their nutty flavor and add an extra layer of depth to the dessert.
- Moisture Magic: Don't skip letting the bread soak in the custard mixture. This 10-minute rest allows the bread to fully absorb the flavors and creates a more luxurious texture.
- Bourbon Boost: The bourbon is optional, but highly recommended. If you prefer not to use alcohol, you can substitute with vanilla extract or maple syrup.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent experience.
- Make-Ahead Tip: This dessert can be prepared in advance and reheated, making it perfect for entertaining or holiday gatherings.
- Storage: Store any leftovers in the refrigerator for up to 3-4 days. Reheat in the oven or microwave for best results.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
