Pecan bread pudding with bourbon and orange from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Accompaniments: Bourbon-brown sugar sauce

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Notes about this recipe

  • ashallen on February 15, 2021

    I love this basic bread pudding recipe. It comes out lightly crispy on top and soft and custardy below. Since it uses only egg yolks, there's no "eggy" flavor as I've sometimes gotten from recipes using whole eggs. I used a homemade challah that we love and I think that boosts the deliciousness factor. Making a half batch in an 8x8-inch Pyrex dish worked well and required the same baking time as a full batch. While the orange and pecan flavors in this version were nice, they were also a bit tannic (maybe it was my pecans?). I like the "rum raisin" version better, but this is a nice option for those who like a less-sweet pudding.

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