Dutch Oven Bourbon-Pecan Bread Pudding

Why This Recipe Works

We used our Dutch oven as both mixing bowl and baking dish, which not only was convenient but also allowed us to accommodate a full pound of cubed challah (our top choice for its rich flavor). To make our custard, we whisked the ingredients together in the Dutch oven—no parcooking or tempering required. Heavy cream, milk, and egg yolks (instead of whole eggs) ensured that the custard was rich and not eggy. Brown sugar offered caramel notes, and ⅓ cup of bourbon gave the custard distinctive character without making it boozy. Cardamom and vanilla brought aromatic flavor. We stirred in the bread and let the mixture sit for about half an hour so the cubes could soak up the custard, then sprinkled the pudding with brown sugar and pecans for a nutty-sweet, crunchy top. Baking in a moderate oven prevented the custard from curdling. As an elegant finishing touch, we made a sweet bourbon sauce to pour over the finished pudding. Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. Hearty white sandwich bread can be substituted for the challah.