Get ready to experience a dessert that will make your taste buds dance and your guests swoon! This isn't just another bread pudding - this is a decadent journey of rich, bourbon-infused custard soaking into luxurious brioche, topped with crunchy pecans that add the perfect textural contrast. Imagine diving your spoon into a warm, custardy masterpiece that combines the comfort of classic bread pudding with a sophisticated adult twist. Whether you're looking to impress at a dinner party or treat yourself to an extraordinary dessert, this Chocolate Bread Pudding with Bourbon Pecan will elevate your culinary game and create a memorable eating experience.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 loaf of brioche bread, cubed
- 2 cups heavy cream
- 1 cup milk
- 4 large eggs
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1/2 cup bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking.
- Cut the brioche bread into 1-inch cubes and spread them evenly in the prepared baking dish. Allow bread to sit at room temperature while preparing the custard mixture.
- In a large mixing bowl, whisk together eggs, granulated sugar, vanilla extract, and salt until the mixture becomes smooth and slightly pale.
- In a separate saucepan, combine heavy cream and milk. Heat the mixture over medium heat until it just begins to steam, but do not let it boil.
- Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Add bourbon to the custard and stir to incorporate, which will infuse a rich, warm flavor throughout the pudding.
- Pour the custard evenly over the bread cubes, ensuring all pieces are moistened. Let the bread soak for 15 minutes, gently pressing down occasionally to help absorption.
- Sprinkle chopped pecans over the top of the soaked bread pudding, distributing them evenly.
- Cover the baking dish with aluminum foil and bake for 35 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and the pudding is set but still slightly jiggly in the center.
- Remove from the oven and let cool for 15-20 minutes before serving. The pudding will continue to set as it cools.
- Optional: Serve warm with a scoop of vanilla ice cream or a drizzle of bourbon caramel sauce for extra indulgence.
Tips
- Use day-old brioche for the best texture - slightly stale bread absorbs the custard more effectively.
- Always temper your eggs slowly when adding hot cream to prevent scrambling.
- Don't skip letting the bread soak - this is crucial for developing deep, rich flavors.
- Cover with foil initially to ensure even cooking and prevent burning.
- Let the pudding rest after baking - it will continue to set and become more cohesive.
- For an extra indulgent touch, serve with vanilla ice cream or a bourbon caramel sauce.
- If you prefer less alcohol, you can reduce the bourbon or substitute with vanilla extract.
- Use a deep baking dish to ensure even cooking and prevent overflow.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 12g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 210mg
