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Bourbon Pecan Bread Pudding

Bread pudding topped with bourbon caramel sauce served on a white plate
Prep Time
40 min
Cook Time
1h
Yields
12 servings

Sweet brioche bread gets soaked in a sweet custard. Then, it’s drowned in bourbon and salted caramel sauce, and cooked over an open fire to give it that famous smoky finish. Topped with a whole lot of pecans, this is the perfect sweet ending to a BBQ feast.

Courtesy of Chef Barry Sorkin of Smoque BBQ.

See the complete list of restaurants featured on Big Food Bucket List Season 3.

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ingredients

Pudding

6
brioche buns
3
cups milk
5
eggs
1
cup granulated sugar
1
Tbsp vanilla extract

Glaze

1
cup brown sugar
¼
cup butter
½
tsp salt
1
cup pecans, halved and pieces

Bourbon Caramel Sauce (yields 1.5 pints)

2
cups brown sugar
½
lb butter
1.5
tsp salt
1
oz bourbon
1
cup water
1
cup heavy cream
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directions

Step 1

For the pudding: toast buns.

Step 2

Cut buns into bite sized chunks.

Step 3

Combine milk, eggs, granulated sugar, cinnamon, and vanilla extract.

Step 4

Soak the toasted bread in the custard mix for 24-48 hours.

Step 5

For the glaze: melt butter and add brown sugar and salt.

Step 6

Heat until mixture is well-combined and silky.

Step 7

Remove from heat and stir in pecans.

Step 8

For the bourbon caramel sauce: combine brown sugar, salt, water and bourbon.

Step 9

Cook over high heat, stirring occasionally until it reaches 265°F.

Step 10

Lower the heat to low and add butter in chunks and whisk until fully emulsified.

Step 11

Heavy cream is then whisked in and combined sauce should produce ribbons when coming off the whisk.

Step 12

Allow to cool to a warm serving temperature.

Step 13

To assemble: place custard-soaked bread into a greased baking pan.

Step 14

Top with the pecan glaze and cook in the convection oven for 40-45 minutes at 350°F, until the centre has firmed and it’s a deep brown colour with the nuts are nicely toasted.

Step 15

Let bread pudding rest for 45 minutes until cooled.

Step 16

Cut bread pudding into 12 pieces.

Step 17

Drizzle caramel sauce on top and serve warm.

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