Spicy Bourbon Pecan Bread Pudding

Name: Spicy Bourbon Pecan Bread Pudding
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 Cups (approx. 200 g) Pecans; 1⁄2 (approx. 250 g) fresh white bread; 2 (approx. 440 g) Cups brown sugar; 2⁄3 (about 150 ml) Cup Milk; 1 tin(s) (340 g) sweetened condensed milk (e.g. "milkmaid"); 7-10 Tbsp 1 1⁄2 Tsp Tabasco; 5 Eggs (Gr. M); 7-10 Tbsp some + 50 g butter; 1⁄4 (approx. 75 ml) Cup Bourbon Whiskey; 7-10 Tbsp Raspberries

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 Cups (approx. 200 g) Pecans
1⁄2 (approx. 250 g) fresh white bread
2 (approx. 440 g) Cups brown sugar
2⁄3 (about 150 ml) Cup Milk
1 tin(s) (340 g) sweetened condensed milk (e.g. "milkmaid")
7-10 Tbsp 1 1⁄2 Tsp Tabasco
5 Eggs (Gr. M)
7-10 Tbsp some + 50 g butter
1⁄4 (approx. 75 ml) Cup Bourbon Whiskey
7-10 Tbsp Raspberries

Directions

1
Chop the nuts very roughly. Roast in a pan without fat, take out. Cut bread into cubes (approx. 1.5 x 1.5 cm) and place in a large bowl. Mix with 220 g sugar. Mix milk, condensed milk, 1 tsp Tabasco and eggs.
2
Pour over the bread and mix everything. Leave to stand for about 15 minutes, stirring frequently.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease an ovenproof dish (approx. 20 x 31 cm). Mix half of the nuts into the bread mixture. Pour into the baking dish, smooth it down.
4
1⁄2 Add TL Tabasco drop by drop and bake in a hot oven for 40-45 minutes.
5
Meanwhile, melt 50 g butter in a pan for the icing. Add 220 g sugar and caramelise while stirring until golden brown. Add whiskey, bring to the boil and cook until the caramel dissolves. Stir in remaining nuts.
6
Remove the bread pudding from the oven and immediately add the caramel icing. Cut the bread pudding into about 6 pieces and serve warm. Decorate with raspberries if desired.