Pecan Bourbon Bread Pudding
|Orange zest||2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|French bread||2 Cup (32 tbs), cut into cubes|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Packed brown sugar||3 Tablespoon|
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.
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.