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APPLE BOURBON PECAN BREAD PUDDING RECIPE ADAPTED itsakeeper image Katarzyna Hurova/Shutterstock
I N G R E D I E N T S
M E T H O D
FOR THE BOURBON GLAZE
FOR THE BREAD PUDDING
» 1 cup powdered sugar
Preheat oven to 350°. Cube bread. In a large bowl combine milk, heavy
» ¼ cup butter, melted
cream, and vanilla. Add bread and gently toss until well coated. Set aside.
» 2 Tablespoons bourbon » ½ cup heavy cream
FOR THE BREAD PUDDING » 1 challah loaf, cubed, 20 ounces » 2 cups milk » 2 cups heavy cream » 1 ½ teaspoons pure vanilla extract
Melt butter in a 12-inch cast iron skillet. Add brown and white sugars and stir until combined. Remove from heat. Add eggs, bourbon and stir until combined. Add in apples, salt, cinnamon, and ½ cup pecans, stir to mix. Fold in bread mixture until combined. Sprinkle remaining ¼ cup pecans and turbinado sugar over the top, then cover with foil. Bake covered for 55 minutes. Uncover and bake an additional 15 minutes. Insert a toothpick and ensure it comes out clean.
» ¾ cup butter, unsalted » 1 cup light brown sugar, firmly packed
FOR THE BOURBON GLAZE
» ½ teaspoon salt
In a small bowl, combine powdered sugar, melted butter, bourbon, stir
» ½ cup white sugar » 4 large eggs, lightly beaten » ½ teaspoon ground cinnamon » 4 Tablespoons bourbon » 1 large apple, chopped (I like Honeycrisp) » ¾ cup pecans, chopped, divided
until creamy. Stir in heavy cream until smooth. Drizzle glaze on top of warm bread pudding. Serve immediately. *If you have any salted caramel sauce left from the cocktail recipe, it’s delicious drizzled over this bread pudding! Find our salted caramel recipe at dosouthmagazine.com/apple-of-my-eye.
» 2 Tablespoons turbinado sugar
DOSOUTHMAGAZINE.COM
