Chocolate chip pecan bread pudding with whiskey cr

Lynnda Cloutier


don't throw away your bread when it goes stale. Save it for bread pudding. Make sure to leave the crust on the bread for a chewy texture. Remove the crust if you want a light texture.Source: Unknown

pinch tips: How to Use Hand & Stand Mixers




one large loaf french bread, about 1 to 1 1/2 pounds, cut into cubes.
1 cup sugar
2 cups milk
1 1/2 cups heavy cream
four eggs, slightly beaten
2 tablespoons vanilla extract or one vanilla bean, scraped
2 tablespoons ground cinnamon
1 cup pecans
1 cup semi sweet chocolate chips


1 cup heavy cream
2 teaspoons vanilla extract
3 tablespoons powdered sugar
2 to 4 tablespoons bourbon

Directions Step-By-Step

preheat the oven to 350°. Butter or spray an 11 x 7" glass baking dish.
Place the bread cubes in a large mixing bowl.
In another bowl, mix the sugar, milk, cream, eggs, vanilla, cinnamon, pecans and chocolate chips. Whisk well.
Pour the egg mixture over the bread and let stand until well absorbed. Transfer the mixture to the prepared baking dish. Bake for 35 to 40 minutes, until a toothpick inserted into a bread cube comes out almost clean.
For the whiskey cream, mix all ingredients in a bowl. With electric mixer, beat the mixture for about 1 to 2 minutes until light and fluffy. Serve with a warm bread pudding. Serves 6 to 8.

About this Recipe

Course/Dish: Puddings