Bourbon Molasses Bread Pudding with Boozy Pecan Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
8
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Course
Dessert
Bourbon Molasses Bread Pudding with Boozy Pecan Sauce
Description
This recipe begins by drying French bread in the oven to remove moisture and create a sturdy base that will absorb the custard mixture without turning mushy. The custard includes whole milk, eggs, sugar, bourbon, molasses, vanilla, salt, and cinnamon for a blend of sweetness and spice with a hint of boozy depth.
After soaking the bread in the custard for 30 minutes, the mixture is baked at 350°F until golden brown and puffed, with a knife test to confirm doneness. The texture is moist, tender, and slightly dense, typical of bread pudding made with sturdy bread.
The pecan sauce is made by simmering brown sugar, butter, bourbon, water, and salt before stirring in toasted chopped pecans. Served warm over slices of the bread pudding, this sauce adds a rich, nutty complement that balances molasses and cinnamon notes.
Ingredients
Bread Pudding
- 1 French bread cut into 1-inch pieces; 1 pound loaf
- 6 cups milk whole
- 6 egg
- 1 1/4 cups sugar
- 1/4 cup bourbon
- 3 Tablespoons molasses
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Pecan Sauce
- 1 1/4 cups dark brown sugar firmly packed
- 1/2 cup butter
- 1/3 cup bourbon
- 1/3 cup water
- 1/8 teaspoon salt
- 1 cup pecans toasted, chopped
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
- Bread Pudding
- Place cut bread on a cookie sheet and bake for 15 minutes or until dry. Remove from oven and let cool.
- In a large bowl, whisk milk, eggs, sugar, bourbon, molasses, vanilla, salt, and cinnamon. Fold in bread pieces until all pieces are moist. Pour mixture into baking dish, and press bread into dish with your mixing spoon or spatula, ensuring bread is covered with milk mixture. Cover and let set aside for 30 minutes.
- Uncover and bake for about 55 minutes or until golden brown and the bread puffs. A knife inserted near the center should come out clean. Let stand for 30 minutes.
- Pecan Sauce
- In a medium saucepan, combine brown sugar, butter, bourbon, water, and salt. On medium heat, bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring constantly. Stir in pecans. Serve over bread pudding warm.
User Reviews
Overall Rating
5
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