Name: Bourbon-Pineapple Bread Pudding
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cooking spray -; 1 1/4 lb. (680 g.) stale French bread, brioche, or challah, cut or torn into 1" (4-cm.) cubes -; 4 tbsp. (60 g.) unsalted butter, melted, plus more for pan -; 4 large eggs -; 4 large egg yolks -; 1 c. (240 ml.) half-and-half -; 1 c. (240 ml.) whole milk -; 2/3 c. (140 g.) granulated sugar -; 2 tsp. pure vanilla extract -; 1/2 tsp. kosher salt -; 1/4 tsp. grated fresh nutmeg -; 1/4 tsp. ground cinnamon -; 1 c. (240 ml.) rye whiskey or bourbon -; 1/2 c. (100 g.) firmly packed light brown sugar -; 1/2 tsp. ground cinnamon -; 1/4 tsp. kosher salt -; 1 pineapple, core removed, finely chopped -; 1 tsp. pure vanilla extract -; Whipped cream, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Bourbon-Pineapple Bread Pudding

1. Cooking spray -

2. 1 1/4 lb. (680 g.) stale French bread, brioche, or challah, cut or torn into 1" (4-cm.) cubes -

3. 4 tbsp. (60 g.) unsalted butter, melted, plus more for pan -

4. 4 large eggs -

5. 4 large egg yolks -

6. 1 c. (240 ml.) half-and-half -

7. 1 c. (240 ml.) whole milk -

8. 2/3 c. (140 g.) granulated sugar -

9. 2 tsp. pure vanilla extract -

10. 1/2 tsp. kosher salt -

11. 1/4 tsp. grated fresh nutmeg -

12. 1/4 tsp. ground cinnamon -

13. 1 c. (240 ml.) rye whiskey or bourbon -

14. 1/2 c. (100 g.) firmly packed light brown sugar -

15. 1/2 tsp. ground cinnamon -

16. 1/4 tsp. kosher salt -

17. 1 pineapple, core removed, finely chopped -

18. 1 tsp. pure vanilla extract -

19. Whipped cream, for serving -

How to cook deliciously - Bourbon-Pineapple Bread Pudding

1. Stage

Preheat oven to 350°. Grease a large rimmed baking sheet with cooking spray. Spread bread in a single layer and bake, tossing occasionally, until toasted, 10 to 15 minutes (depending on type of bread).

2. Stage

Meanwhile, in a large bowl, lightly whisk eggs and egg yolks until blended. Add half-and-half, milk, granulated sugar, vanilla, salt, nutmeg, and cinnamon until blended. Add bread and toss well to combine.

3. Stage

Generously grease a 9" x 5" loaf pan with butter. Pour bread mixture into prepared pan, then submerge with your fingertips into custard. Let sit about 30 minutes.

4. Stage

Drizzle melted butter over bread mixture.

5. Stage

Bake bread pudding until puffed and golden brown, about 45 minutes.

6. Stage

In a medium saucepan over medium heat, cook bourbon, brown sugar, cinnamon, and salt, stirring occasionally, until just warmed through, about 2 minutes. Add about 2 cups/12 ounces/340 grams pineapple; reserve remaining pineapple for another use. Bring to a gentle boil; then reduce heat to medium-low and simmer, stirring occasionally, until pineapple is soft and brown, about 20 minutes. Stir in vanilla. Cover to keep warm.

7. Stage

Serve big scoops of the pudding topped with plenty of sauce and whipped cream.