Bourbon Pecan Bread Pudding
- By Tom Jackson
- Dec 2, 2014
Combined with the sweetness of the pecans and cranberries, this bourbon bread pudding is a recipe that will be asked for over and over again!
Bourbon Pecan Bread Pudding Recipe
Yield: 10-12 servings
- 4 quarts dense white loaf bread, cubed
- 2 cups milk
- 2 cups heavy whipping cream
- 1/2 cup Bourbon
- 1 tsp pumpkin pie spice
- 8 egg yolks
- 1 cup sugar
- 1 cup cranberries
- 3/4 cup pecans, toasted, chopped
- 1 cup sugar
- 1/2 cup (4 oz) butter
- 1/2 cup heavy cream
- 1/4 cup bourbon
Preheat your Yoder Smokers YS640 Pellet Smoker to 350°F.
In a sauce pan, combine the milk, cream, bourbon and pumpkin pie spice and bring to a simmer.
Whisk together the yolks and sugar in a bowl. Very slowly pour in a small amount of the milk mixture into the yolk mixture while whisking. As you get more liquid added, you can add it a little faster. Do this until all liquid is incorporated into the yolks.
Fill a 12” Lodge Logic Cast Iron Skillet with the cubed bread. Pour your liquid over the bread. Push the bread around to soak all the cubes. Sprinkle the cranberries and pecans over the bread. Bake at 350°F for about one hour.
Toward the end of the hour, make the Bourbon Glaze. Combine all ingredients in a sauce pan. Bring to a simmer. Simmer until reduced by half, about 15 minutes. The sauce can then be poured over the finished bread pudding.