Pecan Bread Pudding with Bourbon and Orange
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Appears in Cook's Illustrated March/April 2010
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...