Pecan Bread Pudding with Bourbon and Orange

Name: Pecan Bread Pudding with Bourbon and Orange
Yield: Serves 8 to 10
Ingredients: 2 tablespoons, light brown sugar; 3/4 cup plus 1 tablespoon, granulated sugar (5 1/4 ounces/149 grams); 2/3 cup, toasted and chopped pecans; 1 tablespoon, all-purpose flour; 1 tablespoon, softened butter; 1 (14 ounces/397 grams), loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note); 9 , large egg yolks; 4 teaspoons, vanilla extract; 3/4 teaspoon, table salt; 2 teaspoons, finely grated orange zest; 1 tablespoon, bourbon; 2 1/2 cups, heavy cream; 2 1/2 cups, milk; 2 tablespoons, unsalted butter, melted

Desserts or Baked Goods
Puddings, Custards, Gelatins, & Souffles
Breads

Appears in Cook's Illustrated March/April 2010

Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?

SERVES 8 to 10

TIME 2 hours, plus 30 minutes soaking and 45 minutes cooling

Pecan Bread Pudding with Bourbon and Orange

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