Bread Pudding With Bourbon Sauce

Step 1

Preheat the oven to 350℉/177℃ and grab two large cookie sheets.

Step 2

Slice the crust off of the bread, then cut or tear into 1-inch cubes - you will need about 8 cups worth. Spread evenly between the two cookies sheets in one layer.

Step 3

Bake for 15 minutes, turning over the bread at half, until lightly toasted and dried out.

Step 4

While the bread is baking, toast the pecans in a frying pan and transfer to a plate to cool.

Step 5

To prepare the custard, add the milk and sugar to a saucepan over medium low heat and whisk together until the sugar is dissolved, then remove from the heat.

Step 6

In a large bowl, whisk together the eggs, cream, vanilla, and spices, then stream in the warm milk while whisking continuously.

Step 7

In another large bowl, add the toasted bread, drizzle with half of the custard, and toss to coat and absorb. This may need to be done in batches.

Step 8

Grease a 13x9 inch casserole dish and transfer half of the bread to the dish, sprinkle over half of the wanuts.

Step 9

Add the rest of the bread, remaining pecans, and drizzle over the remaining custard.

Step 10

Cover the casserole dish with plastic wrap and gently push down all over. Allow it to stand at room temperature for at least 30 minutes for the bread to absorb the custard. Remove the plastic wrap and re-cover with a piece of foil.

Step 11

Preheat the oven to 350℉/177℃ and bake with the foil on for 30 minutes, then remove and bake uncovered for 20-30 more minutes until slightly puffy and golden and completely hot the whole way through.

Step 12

Set up a double boiler by placing an inch of water in a saucepan and place a glass bowl on top. Be sure the bottom of the bowl doesn't touch the water. It should sit on the rim of the saucepan.

Step 13

Set up another large bowl with cold water and ice cubes, this needs to be bigger than the double boiler bowl.

Step 14

In third bowl, whisk the egg yolks, then add the sugars and whisk rapidly until pale and slightly fluffier.

Step 15

Add the milk and cream to the bowl and turn onto medium high heat. Heat the milk until it reaches 180℉/82℃ on a digital thermometer.

Step 16

Once the milk reaches temperature, slowly stream into the egg mixture, whisking constantly, until combined. Then, pour the mixture back into the double boiler bowl and heat on the double boiler until it reaches 185℉/87℃. Whisk constantly.

Step 17

Add the bowl into the ice water, then whisk in the vanilla and bourbon. Stir the mixture occasionally until room temperature.

Step 18

Serve scoops or slices of the bread pudding onto plates or bowls, then drizzle on the bourbon creme anglaise.