Butter pecan bread pudding from the Hudson

Butter Pecan Bread Pudding

From: The Hudson, Los Angeles

1 loaf of stale brioche bread, cut into large cubes
16 oz. whole milk
8 oz. granulated sugar
¼ oz. vanilla extract 
¼ oz. ground cinnamon
½ a shot of Four Roses bourbon
3 extra large eggs 
2 oz. coarsely chopped pecans
2 oz. golden brown sugar
1 oz. unsalted butter

In a saucepan over medium heat, heat a mix of the pecans, brown sugar, bourbon and butter. 

In a big bowl, whisk together the eggs, the sugar, the milk, the cinnamon and the vanilla. Pour that over the cubed bread and let it sit for 10 minutes. Place the soaked bread in a large baking dish. Spoon on the candied/bourbon-pecan mixture on top. 

Bake at 350º F for 35 minutes (if you’re using a 13 X 9 pan), or just until it sets and looks more like cake. Serve warm with a scoop of vanilla ice cream. 

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