Louisiana_Cookin_-_November_-_December_2019

77 louisianacoo

BOURBON BREAD PUDDING
MAKES 12 TO 14 SERVINGS

Drizzle this bread pudding with our
Orange Bourbon Sauce for a divine
dessert experience.

1 (1-pound) challah loaf, cut into
1-inch cubes
4 cups half-and-half
¾ cup unsalted butter
1 cup fi rmly packed light brown
sugar
½ cup granulated sugar
5 large eggs, lightly beaten
¼ cup bourbon
2 teaspoons orange zest
1½ cups pecan pieces
2 tablespoons sanding sugar
Orange Bourbon Sauce
(recipe follows)

1. Preheat oven to 350°. Spray a
   13x9-inch baking dish with cooking
   spray.

PURE COMFORT

BREAD PUDDING is a tradition in New Orleans, where you’ll fi nd it on just about every restaurant menu and

dinner table. When it comes to baking during the holidays, it’s one of our favorite make-ahead desserts. Take this

classic to a whole new level with our recipe for Bourbon Bread Pudding. With only a few minutes of prep and a bit of

boozy, citrusy fl avor, this recipe is a simple and tasty way to prepare a festive dessert during the holiday season.

SWEETS

styling by sidney bragiel

2. In a large bowl, toss together bread
   cubes and half-and-half. Set aside.


3. In a large saucepan, melt butter
   over medium heat. Add brown sugar
   and granulated sugar, whisking until
   combined. Remove from heat; whisk
   in eggs until combined. Whisk in
   bourbon and orange zest. Pour over
   bread mixture. Add pecans, gently
   folding to combine. Spoon bread
   mixture into prepared pan. Sprinkle
   with sanding sugar, and cover with foil.


4. Bake for 50 minutes. Uncover and
   bake until golden brown and a wooden
   pick inserted in center comes out
   clean, 10 to 15 minutes more. Serve
   warm or at room temperature with
   Orange Bourbon Sauce.

ORANGE BOURBON SAU CE

MAKES 2 CUPS

½ cup unsalted butter

1 cup fi rmly packed light brown

sugar

kin.com

2 teaspoons orange zest

¼ teaspoon kosher salt

1 cup heavy whipping cream

3 tablespoons bourbon

1. In a small saucepan, melt butter
   over medium heat. Whisk in brown
   sugar, orange zest, and salt until
   dissolved. Add cream, and bring to
   a boil. Cook for 3 minutes. Whisk in
   bourbon. (Mixture will bubble up.)
   Transfer to a small bowl. Let cool
   completely. 

Note: Sauce can be made ahead.

Let cool completely, cover, and

refrigerate for up to 5 days. Bring to

room temperature before serving.