Chocolate chip pecan bread pudding with whiskey cr

Lynnda Cloutier

By
@eatygourmet

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


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Ingredients

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

WHISKEY CREAM:

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

Directions Step-By-Step

1
preheat the oven to 350°. Butter or spray an 11 x 7" glass baking dish.
2
Place the bread cubes in a large mixing bowl.
3
In another bowl, mix the sugar, milk, cream, eggs, vanilla, cinnamon, pecans and chocolate chips. Whisk well.
4
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.
5
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