Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 4 tbsp unsalted butter, melted
  • 2 cups heavy cream
  • 1 cup whole milk
  • 5 large egg yolks
  • 2 large whole eggs
  • 0.75 cup granulated sugar
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter (for sauce)
  • 1 cup brown sugar, packed
  • 0.5 cup heavy cream (for sauce)
  • 2 tbsp bourbon
  • 0.5 cup toasted pecans, chopped

Instructions:

  1. Cut 1 lb brioche bread into 1 inch cubes. If the bread isn't bone dry, toss your 1 inch brioche cubes in a 300°F (150°C) oven for 10 minutes.
  2. In a large mixing bowl, whisk egg yolks, whole eggs, and granulated sugar until pale yellow and slightly thickened.
  3. Stir in 2 cups heavy cream, 1 cup whole milk, 1 tbsp vanilla bean paste, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, and 0.5 tsp kosher salt.
  4. Coat a 9x13 inch baking dish with 1 tbsp of the 4 tbsp unsalted butter.
  5. Add the bread cubes to the custard and toss gently. Let sit for 15 minutes until the bread feels heavy and saturated.
  6. Pour the mixture into the prepared dish and drizzle the remaining 3 tbsp melted butter over the top.
  7. Place in a preheated oven at 350°F (180°C). Bake 45 minutes until the top is golden and the center has a slight wobble.
  8. While baking, combine 0.5 cup butter, 1 cup brown sugar, 0.5 cup heavy cream, and 2 tbsp bourbon in a saucepan. Whisk over medium heat for 5 minutes until thickened.
  9. Fold in 0.5 cup toasted pecans, chopped.
  10. Let the pudding rest for 10 minutes before pouring the warm sauce over individual portions.