Apple Bourbon Pecan Bread Pudding

RECIPE ADAPTED itsakeeper image Katarzyna Hurova/Shutterstock

INGREDIENTS

FOR THE BOURBON GLAZE

» 1 cup powdered sugar » ¼ cup butter, melted » 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 » ¾ cup butter, unsalted » 1 cup light brown sugar, firmly packed » ½ teaspoon salt » 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 » 2 Tablespoons turbinado sugar

METHOD

FOR THE BREAD PUDDING

Preheat oven to 350°. Cube bread. In a large bowl combine milk, heavy cream, and vanilla. Add bread and gently toss until well coated. Set aside. 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.

FOR THE BOURBON GLAZE

In a small bowl, combine powdered sugar, melted butter, bourbon, stir 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.