Ingredients
- Ingredients:
- Bread Pudding:
- 2-1/2 cups eggnog
- 1-1/2 cups milk
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 4 eggs
- 1 egg yolk
- 2 (10-oz) French baguettes, cut into 1" cubes
- 2/3 cup pecans, chopped
- 1/2 cup white chocolate chips
- 2 oz butter, for the baking dish
- Sauce:
- 1/2 cup white sugar
- 1/4 cup water
- 2 Tbsp butter
- 3/4 cup heavy cream
- 2 oz bourbon
Preparation
Step 1
Preparation:
To prepare the bread pudding, start by preheating the oven to 350°F.
In a medium sauce pot over medium heat, add the eggnog, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Bring to just a simmer, then remove from the heat.
In a mixing bowl, whisk the eggs and egg yolk, then temper the eggs by slowly pouring in a small amount of the hot liquid into the eggs and whisking quickly. Slowly add the rest while whisking.
Place the bread cubes in a large mixing bowl. Pour the egg mixture over the bread, then add the pecans and white chocolate. Toss gently to coat. Let it sit for 15–20 minutes so the bread can soak up the egg mixture.
To prepare the sauce, add the sugar and water to a small sauce pot. Cook over medium heat until the water boils off and the sugar begins to caramelize. Once it becomes an amber color, remove the sauce pot from heat and whisk in the butter. Then, stir in the cream and bourbon. Place the sauce pot back on the burner and continue to simmer for a few more minutes.
Lightly grease or butter an 11" x 7" baking dish. Transfer the bread pudding into the baking dish. If there is any liquid left in the bottom of the mixing bowl, pour it over the top of the bread pudding. Cover the baking dish with aluminum foil and bake 20–25 minutes. Uncover and bake another 25–30 minutes.
To prepare the sauce, add the sugar and water to a small sauce pot. Cook over medium heat until the water boils off and the sugar begins to caramelize. Once it becomes an amber color, remove the sauce pot from heat and whisk in the butter. Then, stir in the cream and bourbon. Place the sauce pot back on the burner and continue to simmer for a few more minutes.
To serve the finished dessert, cut and plate each portion and ladle a few spoonfuls of sauce over the bread pudding (enough where it pools up on the plate a little bit). If serving buffet style, pour the sauce all over the bread pudding in the baking dish.