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This bourbon and pecan bread pudding is warm, sticky, sweet and oh so good. Challah bread is soaked and baked in a white chocolate cream sauce, topped with sweet, candied pecans, baked and drizzled with a sticky bourbon glaze.
3 Cup sugar
2 1/2 Tablespoon vanilla
6 eggs
2 Cup heavy cream
1/2 Cup water
6 Cup Bread, challah
12 Ounce White chocolate
butter
1/2 Cup light brown sugar
3/4 Cup butter, softened
1 Cup coarsely chopped pecans
cinnamon
5 Tablespoon bourbon
1 Pinch salt
2 Cup sugar
2 1/2 Tablespoon vanilla
6 eggs
1 1/2 Cup heavy cream
1/2 Cup water
6 Cup Bread, challah
12 Ounce White chocolate
1/2 Cup heavy cream
As Needed butter
1/2 Cup light brown sugar
1/4 Cup butter, softened
1 Cup coarsely chopped pecans
To Taste cinnamon
: 325 ˚F
: 325 ˚F
1/2 Cup butter, softened
1 Cup sugar
5 Tablespoon bourbon
1 Pinch salt