Pecan Pie Bread Pudding with Chantilly Whisky Cream
Pecan Pie Bread Pudding! I have been working on my Bread Pudding recipes for some time now. Like I mentioned in a newsletter of mine, I have been looking for that perfect texture. I want it to stand up tall, isn’t dense, but is Light, Fluffy and Custardy.
So after researching and lots of experimentation, This recipe hits all to notes of texture and taste that I have been looking for.
I created the Praline Pecan Whiskey sauce that I put on all of my bread puddings. It is just the most luxurious cream sauce you have ever tried, I promise.
As a bonus, this recipe comes with Bourbon Chantilly Cream. And what a fantastic addition to this already decadent Bread Pudding. Cest bon, cher! (It’s alright, Honey) Don’t worry about the calories. You can always dance them off! If you follow the directions this will be the lightest and fluffiest bread pudding you have ever had.
Seriously, if you’re a fan of bread pudding or heck, just good food in general, this Pecan Pie Bread Pudding is an absolute must-try. You won’t regret it, I promise!
Pecan Pie Bread Pudding with Chantilly Whiskey Cream
Ingredients
16 ounce loaf + 8 ounces of day old French bread, cut into 1 inch cubes. (I toast mine @200F for about an hour, then let cool in the oven)14 cups. I like to use challah bread. I also remove the crust.
- 1-1/4 cup pecan pieces
- 6 large eggs
- 1 cup light brown sugar
- 1 cup light corn syrup
- 1 cup heavy whipping cream
- 2-1/2 cups milk
- 5 Tablespoons butter melted
- 2 Tablespoons Vanilla extract OR Vanilla Bean Paste
- 1/2 tsp. salt
Bourbon Chantilly Cream
- 1 pint heavy whipping cream
- 8 oz cream cheese
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla bean paste
- 2 Tablespoons bourbon or Praline Whiskey
Whiskey sauce:
- 4 Egg yolks
- 1 cup Sugar
- 2 cups Half and Half
- Pinch Salt
- 2 Tablespoons Cornstarch
- 1/4 cup Water
- 2 Tablespoons Butter
- 4 ounces Pecan Praline Whiskey
- 2 teaspoons Vanilla bean paste
Instructions
- Remove crust from bread and cut into 1” cubes. Should be about 14 cups of bread. If not, add additional bread. Toast in the oven @200F for 1 hour. Let cool. Transfer to a buttered 9 x 13 baking dish. Sprinkle with pecans and set aside.
- In a large mixing bowl, beat the eggs and brown sugar for about 4 minutes on medium. Add the vanilla and mix for 1 minute.
- Add the corn syrup, heavy cream, milk, melted butter and salt and mix on low until combined. Pour mixture over bread, pressing down to coat and let stand for 1 hour.
- Place baking dish in a larger roasting pan; I used a 15 inch X 10 inch pan. Add hot water to larger pan. Be careful to bring water level no more than half up bread pudding pan. Cover tightly with aluminum foil. Bake in a pre-heated 350 degree oven for 45 minutes . Remove foil and bake for 20 minutes more or until a knife comes out clean.
Chantilly Cream:
- Mix the cream cheese, praline whiskey, vanilla bean paste, and confectioners sugar in a medium bowl until smooth. Add the cold whip cream and Whip the mixture with an electric mixer until raised peaks form. Refrigerate until ready to serve.
Whiskey Sauce:
- In a saucepan slightly beat egg yolks; then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch with water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in butter, whiskey and vanilla. Serve over warm bread pudding with a dollop of Chantilly Cream if desired.
Video
Notes
For more Bread Pudding Recipes, I found these on Pinterest you might be interested in.
For other dessert ideas from my website you can follow this link: https://darlenestable.com/category/cake-dessert/
