8 ounces Challah bread (1/2 of a large loaf), cut into 1-inch cubes
1 cup pecans, toasted and roughly chopped
3 large eggs, whites and yolks seperated
1/3 cup plus 2 Tablespoons superfine sugar
3/4 cup half and half
3/4 cup heavy cream
1/3 cup Irish Whiskey
1/2 teaspoon nutmeg, freshly ground
1 teaspoon pure vanilla extract
Pinch of salt
Stonewall Kitchen Coffee Caramel Sauce 1 jar
Stonewall Kitchen Bittersweet Chocolate Sauce
Preheat oven to 350 degrees F and place oven rack in the center of the oven
Butter a 2-quart soufflé or gratin dish.
Place bread cubes and pecans in a large mixing bowl.
Combine the egg yolks and sugar in another mixing bowl and gently mix to blend.
Add a pinch of salt, the half and half and the heavy cream slowly to ensure that there are no lumps.
Add the whiskey, nutmeg and vanilla and stir. Let set for 15 minutes, allowing the sugar to melt.
Pour this mixture over the bread cubes.
Beat egg whites with a pinch of salt until they form soft peaks. Slowly add 2 Tablespoons superfine sugar while beating and continue to beat until the whites are stiff and glossy.
Gently fold the egg whites into the bread pudding.
Pour into the buttered dish and bake for about 30 minutes.
Remove the pudding from the oven and allow to sit for 10 minutes before serving.
Serve warm with your choice of Coffee Caramel Sauce or Bittersweet Chocolate Sauce.
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