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Pecan Pie Bread Pudding with Chantilly Whiskey 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. 
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Stand Time 1 hour 10 minutes
Total Time 3 hours 40 minutes
Course Dessert
Cuisine Cajun

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

To water bath the bread pudding in the oven I use a 13 X 9 inch and a 15 X 10 inch pans.  One inside the other, and I put boiling hot water up to but not over half way up the side of the bread pudding pan.
Keyword Baking, Bread, Pudding