Dutch Oven Bourbon-Pecan Bread Pudding

Name: Dutch Oven Bourbon-Pecan Bread Pudding
Yield: Serves 8 to 10
Ingredients: 2½ cups, heavy cream; 2½ cups, whole milk; 9 , large egg yolks; ¾ cup packed (5¼ ounces; 149 grams) plus 2 tablespoons, brown sugar; ⅓ cup, bourbon; 1 tablespoon, vanilla extract; ¾ teaspoon, salt; ¼ teaspoon, ground cardamom; 1 pound (454 grams), challah, cut into 1-inch pieces (12 cups), staled overnight; ½ cup, pecans, chopped

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Desserts or Baked Goods

Holiday

Thanksgiving

We wanted to make a refined bread pudding with a moist, creamy interior and a crisp, sweet top crust.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES8 to 10

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

WHY THIS RECIPE WORKS

We used our Dutch oven as both mixing bowl and baking dish, which not only was convenient but also allowed us to accommodate a full pound of cubed challah (our top choice for its rich flavor). To make our custard, we whisked the ingredients...

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