Bourbon Bread Pudding
 
Make 12 to 14 Servings
Ingredients
  • 1 (1-pound) challah loaf, cut into 1-inch cubes
  • 4 cups half-and-half
  • ¾ cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 5 large eggs, lightly beaten
  • ¼ cup bourbon
  • 2 teaspoons orange zest
  • 1½ cups pecan pieces
  • 2 tablespoons sanding sugar
  • Orange Bourbon Sauce (recipe follows)
Orange Bourbon Sauce
  • ½ cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons orange zest
  • ¼ teaspoon kosher salt
  • 1 cup heavy whipping cream
  • 3 tablespoons bourbon
Instructions
  1. Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large bowl, toss together bread cubes and half-and-half. Set aside.
  3. In a large saucepan, melt butter over medium heat. Add brown sugar and granulated sugar, whisking until combined. Remove from heat; whisk in eggs until combined. Whisk in bourbon and orange zest. Pour over bread mixture. Add pecans, gently folding to combine. Spoon bread mixture into prepared pan. Sprinkle with sanding sugar, and cover with foil.
  4. Bake for 50 minutes. Uncover and bake until golden brown and a wooden pick inserted in center comes out clean, 10 to 15 minutes more. Serve warm or at room temperature with Orange Bourbon Sauce.
Orange Bourbon Sauce
  1. In a small saucepan, melt butter over medium heat. Whisk in brown sugar, orange zest, and salt until dissolved. Add cream, and bring to a boil. Cook for 3 minutes. Whisk in bourbon. (Mixture will bubble up.) Transfer to a small bowl. Let cool completely.
Notes
Note: Sauce can be made ahead. Let cool completely, cover, and refrigerate for up to 5 days. Bring to room temperature before serving.
Recipe by Louisiana Cookin' at https://louisianacookin.com/bourbon-bread-pudding/