1 loaf of day old Bread cut in ½ inch pieces
2 cups White sugar
½ cup Brown sugar
2 ½ cups Milk
8 oz Heavy Whipping Cream
½ tablespoon Vanilla Extract
½ tablespoon Nutmeg
1 tablespoon Cinnamon
2 whole Eggs
1 Egg White
½ cup Butter
½ cup Pecans
Bourbon sauce Ingredients:
1 tablespoon bourbon
1 teaspoon vanilla extract
2 cups confectioner’s sugar
2 tablespoons butter
2 tablespoons cornstarch
Preheat oven to 350 °F.
On a cutting board, cut day old bread into ¼ inch to ½ inch pieces.
Melt butter in a pan on the stove on medium heat. After butter is melted, reduce heat to low.
Add white sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and eggs to butter and whisk for about 1 minute. Add milk and heavy whipping cream and whisk for 1 minute. Add eggs and whisk for about 3 minutes.
In a 13X9 inch baking pan, place bread in the pan. Pour milk mixture over the bread. Sprinkle a handful of brown sugar on the top of bread mixture. Sprinkle 1 cup of pecans on the top of your bread mixture.
Place pan in the refrigerator for 20 minutes. This allows the bread to soak and the flavors will seep into the bread.
After bread is done soaking into the mixture, remove the pan from the refrigerator. Place bread pudding in the oven and bake for 40 to 45 minutes on 350 °F. Allow the bread pudding to cool for five minutes before serving.
Bourbon Sauce Directions
While the bread pudding is cooling, prepare the bourbon sauce.
Place a small pot on medium heat on the stove. Melt butter. Add confectioner’s sugar, vanilla extract, bourbon sauce, and cornstarch and whisk continuously until sauce is to the consistency of your liking.
Pour bourbon sauce on top of bread pudding.
Serve and enjoy.