Pecan Bread Pudding with Bourbon and Orange

Name: Pecan Bread Pudding with Bourbon and Orange
Yield: Serves 8 to 10
Ingredients: 2 tablespoons, light brown sugar; 3/4 cup plus 1 tablespoon, granulated sugar (5 1/4 ounces; 149 grams); 2/3 cup, toasted and chopped pecans; 1 tablespoon, all-purpose flour; 1 tablespoon, softened butter; 1 (14 ounces; 397 grams), loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note); 9 , large egg yolks; 4 teaspoons, vanilla extract; 3/4 teaspoon, table salt; 2 teaspoons, finely grated orange zest; 1 tablespoon, bourbon; 2 1/2 cups, heavy cream; 2 1/2 cups, milk; 2 tablespoons, unsalted butter, melted

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Appears in Cook's Illustrated March/April 2010

Desserts or Baked Goods

Puddings, Custards, Gelatins, & Souffles

Breads

Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?

SERVES8 to 10

TIME2 hours, plus 30 minutes soaking and 45 minutes cooling

Pecan Bread Pudding with Bourbon and Orange

WHY THIS RECIPE WORKS

Toasting cubes of challah was the first step in perfecting our bread pudding recipe. Next, we worked on achieving a silky but not overly eggy custard, using equal parts milk and cream and using just egg yolks, not whites. Finally, topping t...

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