This luxurious bread pudding features a custard base seasoned with the warm depth of "Side Piece" and a crunchy pecan topping infused with the complexity of "Delicious", ensuring a craveable bite in every spoon.
Prep Time: 20 minutes
Soak Time: 30 minutes
Bake Time: 45 minutes
Yields: 6–8 servings
Ingredients
For the Bread Pudding Base
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1 loaf (about 1 lb) Brioche or Challah Bread, cubed into 1-inch pieces
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6 large Eggs
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2 cups Heavy Cream
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1 cup Milk (Whole or 2%)
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¾ cup Granulated Sugar
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1 tablespoon Vanilla Extract
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1 teaspoon Paramour Spice Co. "Side Piece" Seasoning
For the Spiced Pecan Topping
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½ cup Pecans, roughly chopped
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2 tablespoons Unsalted Butter, melted
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2 tablespoons Brown Sugar
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½ teaspoon Paramour Spice Co. "Delicious" Seasoning
Instructions
1. Prepare the Custard Base
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Prep: Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
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Mix Custard: In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, and the "Side Piece" Seasoning until the sugar is dissolved and the mixture is smooth.
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Soak Bread: Place the cubed bread into the prepared baking dish. Pour the custard mixture evenly over the bread. Gently press the bread cubes down to ensure they are fully saturated.
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Wait: Let the bread soak for at least 30 minutes (or up to overnight in the refrigerator) so the custard fully penetrates the bread.
2. Prepare the Spiced Topping
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Mix Topping: In a small bowl, combine the chopped pecans, melted butter, brown sugar, and the "Delicious" Seasoning. Stir until the pecans are evenly coated.
3. Bake and Finish
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Top: Sprinkle the spiced pecan topping evenly over the soaked bread pudding.
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Bake: Bake for 45–55 minutes, or until the custard is set and the top is golden brown and crunchy. A knife inserted near the center should come out clean.
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Serve: Let the bread pudding cool slightly before serving. Serve warm with an optional drizzle of maple syrup, a scoop of vanilla ice cream, or a whiskey sauce.