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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that loaf of bread sitting on your counter, slowly morphing into a hockey puck? Don't toss it! Instead, let’s transform that stale bread into something truly remarkable: a decadent Bourbon Pecan Bread Pudding. This recipe isn't just about saving food; it's about creating a dessert that’s comforting, flavorful, and surprisingly easy to make. My grandma used to say, 'Waste not, want not,' and this recipe is a testament to her wisdom—and my insatiable sweet tooth. I remember a time when my friend, Sarah, accidentally bought three loaves of bread. Instead of letting it go to waste, we gathered our friends and created bread pudding. This recipe really embodies what it means to make memories!
Imagine a warm, custardy pudding studded with crunchy pecans and infused with the subtle kick of bourbon. It’s the kind of dessert that makes you want to curl up with a good book and a cozy blanket. And the best part? It's incredibly forgiving. Stale bread is actually better for bread pudding because it absorbs the custard more effectively, resulting in a richer, denser texture. Forget those fancy desserts that require hours in the kitchen. This recipe is straightforward, satisfying, and perfect for using up ingredients you already have. Honestly, I sometimes 'forget' to eat the last few slices of bread just so I can make this pudding.
Required Equipments
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Saucepan
- Rubber spatula
Stale Bread Savvy: Bourbon Pecan Zero Waste Pudding: Frequently Asked Questions
Stale Bread Savvy: Bourbon Pecan Zero Waste Pudding
Turn that stale bread into a delightful Bourbon Pecan Bread Pudding! This zero-waste recipe is an easy, comforting dessert perfect for using up leftover bread, infusing it with bourbon and crunchy pecans.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 20 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Really get in there, don't want any sticking!
- Tear the stale bread into 1-inch cubes. You should have about 8 cups. Don't be too precious, rustic is good!
- Spread the bread cubes in the prepared baking dish. Sprinkle the chopped pecans evenly over the bread. I love a generous amount of pecans, don't you?
- In a large saucepan, combine the milk, heavy cream, sugar, brown sugar, eggs, bourbon, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk well until everything is nicely combined. Make sure there are no streaks of egg yolk!
- Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved and the mixture is warm, but not simmering. It should take only a few minutes, keep your eyes on it.
- Pour the custard mixture evenly over the bread and pecans in the baking dish. Gently press down on the bread to ensure it's fully submerged in the custard. Give it a little nudge.
- Let the bread pudding sit for 20-30 minutes to allow the bread to absorb the custard. This step is crucial for a custardy interior.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out mostly clean.
- Let the bread pudding cool slightly before serving. It's delicious warm or at room temperature. Don't burn your mouth!
- Serve as is, or with a scoop of vanilla ice cream, whipped cream, or a drizzle of bourbon caramel sauce. Because why not?
📝 Notes
- For an extra boozy kick, drizzle a tablespoon or two of bourbon over the bread cubes before adding the custard.
- If you don't have pecans, walnuts or other nuts will work just fine.
- Feel free to add raisins, chocolate chips, or other dried fruits to the bread pudding.
🍎 Nutrition
Calories: 350 kcal
Protein: 7g
Fat: 20g
Carbohydrates: 40g
Fiber: 2g
Calcium: 150mg
