All Time BEST Bread Pudding EVER!

And I do mean ever! Seriously, I don’t know if it is the bread that Fairway Market sent over (thanks Susan!! It’s delicious!), the ridiculously amazing recipe from Bon Appetit, or the substitution of Cognac in place of Bourbon but this bread pudding is — OUT OF THIS WORLD. Some of you maybe going, ‘Bread pudding, who the heck cares about that?’ but I’m telling you friends, this is above and beyond any bread pudding I’ve ever tasted.

A quick update on my hot water heater situation – ours is still broken – from Oct 29th. We’ve almost reached 2 weeks with no hot water AND the plumber says this morning we won’t have hot water for at least another week. In the mean time we’ve been told at least twice that we’d have the heater “tomorrow”, the day comes and goes and we get ignored by the management company of the building. I’m reaching a breaking point. I wrote a pretty nasty email to the only email address I have for the management company in hopes that I’ll get some type of response. All of that being said, I’m so super stressed out. We have dishes for weeks and I’m showering in a cold empty apartment on the floor above us, its scary being in there, I make my boyfriend come up with me every day.

All in all, I really need this bread pudding to be something special. Maybe that’s the reason it was so good? Whatever the cause, my boyfriend says I need to make it for every holiday. I know everyone will enjoy it. It’s not the plain old bread pudding we’re all used to (by the way – my Mommom makes the best bread pudding I’ve ever had — before this one!!).  No, this bread pudding is elegant, decadent, and perfect for any occasion. Seriously, me alone with this bread pudding, stressing out about my hot water heater is a bad idea. But it’s just sooo good.

Alright enough of my talking, here’s the most amazing bread pudding recipe you’ll ever find. Because I have not had hot water I did not have any traditional bakeware to cook the bread pudding in. I used both a cupcake tin and a bundt pan, clearly you do not have to do that. :)

Pecan, Cognac, Butterscotch Bread Pudding
adapted from Bon Appetit

Ingredients

Butterscotch Sauce
1 cup (packed) dark brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup whole milk
1 tablespoon cognac (optional)

Pudding
1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
3 cups heavy cream
1 cup whipping cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons cognac
1 vanilla bean, split lengthwise
1 1/2 cups pecan pieces

Preparation

For the butterscotch sauce: Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy, about 3 minutes. Remove from heat then add milk and cognac, and stir until smooth. Let cool. 

For the pudding: Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside.

With an electric hand mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add creams, poppy seeds, and salt. Beat to blend. Place cognac in a small bowl and scrape in the seeds from vanilla bean. Whisk to distribute seeds, then add to egg mixture, whisking to blend well.

Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well.

Transfer mixture to a glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill for at least 2 hours or overnight.

Preheat the oven to 325°. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1–1 1/2 hours. Serve bread pudding with butterscotch sauce.

Dig in! It won’t last long!

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18 Responses to “All Time BEST Bread Pudding EVER!”

  1. November 15, 2011 at 6:14 pm #

    That’s sounds delicious and the pictures are are great too, thanks for the share.

  2. November 11, 2011 at 1:21 pm #

    This is about the best ingredients line up I have ever seen for bread pudding! Well done!

  3. November 11, 2011 at 2:23 am #

    To be honest, I’ve never thought much of bread pudding; I don’t know whether it’s the ones I came across or just that I am not interested.
    Looking at your post and lovely photos, I think I may need to rethink and look at bread pudding from a different perspective now :)

  4. November 10, 2011 at 11:55 pm #

    Bread pudding is my favorite!!

  5. November 10, 2011 at 7:55 pm #

    My sister loved bread pudding since forever. I am sure she’d be delighted when I try this out. She has just gotten married (a month ago) and we do not live in the same building anymore.sigh :0(
    O how I miss her. I am sure this recipe…(it is the butterscotch sauce that really caught my interest) will lift up my spirit a bit. Thanks for sharing!

  6. November 10, 2011 at 2:32 pm #

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    • Lacy DeVeney
      November 10, 2011 at 3:27 pm #

      Hey Vincent! Already on Petit Chef :) Thanks for the invite though!

  7. November 10, 2011 at 1:52 pm #

    Wow! All of the flavors in this sound so amazingly delicious!

  8. November 9, 2011 at 9:47 pm #

    This is fantastic! I’m sorry you’re having water heater issues. I suspect it’s the bread, the recipe, the cognac…everything! The bread looks amazing….actually the whole thing looks amazing! Very nicely done!

  9. November 9, 2011 at 5:24 pm #

    Yum! I loveeee bread pudding. What a great recipe!

  10. November 9, 2011 at 3:37 pm #

    Lacy, the orangey-gold you’ve concocted here is so alluring! This does, indeed, looking like the best bread pudding ever. Your food photography is stunning, by the way.

  11. November 9, 2011 at 3:17 pm #

    I think I could totally go for this. I’ve never been a fan of bread pudding but you say pecans and and butterscotch and you might have me hooked. Sounds and looks wonderful!

  12. November 9, 2011 at 2:36 pm #

    Oh, man, this looks amazing…especially with the butterscotch sauce. I could probably just drink that! And I so sorry you’re still without hot water…how frustrating! Hope it’s fixed sooner than you expect!

    PS…thanks for the sweet comment on my blog remodel :)

  13. November 9, 2011 at 12:34 pm #

    I have several years of Bon Appetit, not sure how I missed this awesome recipe. Perhaps it is the lack of an amazing picture like you have here! This is a truly heavenly combination of flavors-hard to pass up.
    Bravo to you for having such patience in waiting to have hot water again! I would have been camping out at a friends place a while ago. If not that, the management would be in receipt of a letter from a lawyer by now! I hope things are fixed sooner than expected.

  14. November 9, 2011 at 12:14 pm #

    Oh my gosh!! I can’t believe you still don’t have hot water! I’d be outraged!! I’m so impressed that you are still in the mood to bake…and bake something so amazing! This looks to die for!

  15. November 9, 2011 at 1:04 am #

    Bread pudding is one of my favourite desserts, i’ve never made it before. the combination of butterscotch and cognac, heavenly.. i have to watch my dairy intake, i wonder can the cream be substituted with yoghurt?
    oh I love your site design, so pretty

    • Lacy DeVeney
      November 9, 2011 at 9:40 am #

      It is a lot of cream. Considering that its on the thicker side, yogurt just might work. If I was going to do that I’d probably do half to 2/3 yogurt and the rest either water or some sort of juice like OJ to add some extra flavor (or maybe even Almond milk). You know what else might work maybe soy milk? Not sure if you’re a fan but I find its a little on the thicker side also. I’m going on and on, there are all types of ideas going through my head right now. Let me know — if you try it out — what worked for you. And thank you!!

  16. November 8, 2011 at 9:54 pm #

    My husband is a huge bread pudding fan! This looks delicious…I can’t wait to try it out! :)