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Pecan Bourbon Bread Pudding

Ingredients
  Orange zest 2 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 3
  Vanilla extract 1 Teaspoon
  French bread 2 Cup (32 tbs), cut into cubes
  Bourbon 2 Tablespoon
  Pecans 1⁄2 Cup (8 tbs), chopped
  Water 2 Tablespoon
  Bourbon 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Packed brown sugar 3 Tablespoon
  Molasses 1 Teaspoon
Directions

Preheat oven to 300° F.
Prepare custard: Scrape Lemon Zester/ Scorer across orange to make 2 teaspoons zest.
Add zest to Batter Bowl with sugar, milk, eggs and vanilla.
With 10-inch Whisk, whisk until foamy throughout.
Divide bread cubes among 4 custard cups (6 ounces each), filling slightly less than half full.
Pour custard mixture over bread to within 1/2 inch of tops.
Place cups in 10-inch Generation II Frying Pan; fill pan with 11/2ches of warm water.
Bake 1 to 1 1/4urs or until firm.
With 3-Way Tongs, remove cups from water bath.
With Pastry Brush, brush hot pudding with the 2 tablespoons bourbon.
Cool.
Prepare topping: Chop pecans with Food Chopper and set aside.
In 1 1/2 Generation II Saucepan, combine water, bourbon, butter, brown sugar and molasses.
Bring to a boil over medium heat, stirring constantly.
Add pecans, return topping to a boil, then remove from heat and spoon over pudding.
Cool to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Everyday, Healthy
Preparation Time: 
75 Minutes
Cook Time: 
10 Minutes
Ready In: 
85 Minutes
Servings: 
4

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