Ingredients
- 2½ cups heavy cream
- 2½ cups whole milk
- 9 large egg yolks
- ¾ cup packed (5¼ ounces) plus 2 tablespoons brown sugar
- ⅓ cup bourbon
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- ¼ teaspoon ground cardamom
- 1 pound challah, cut into 1-inch pieces (12 cups), staled overnight
- ½ cup pecans, chopped
How to Make It
- Adjust oven rack to middle position and heat oven to 325 degrees. Whisk cream, milk, egg yolks, ¾ cup sugar, bourbon, vanilla, salt, and cardamom in Dutch oven until sugar has dissolved and mixture is well combined. Fold in challah and let sit until custard is mostly absorbed, about 30 minutes, folding again halfway through sitting.
- Sprinkle pudding with pecans and remaining 2 tablespoons sugar. Transfer pot to oven and bake, uncovered, until center of bread pudding is set, 50 to 70 minutes.
- Remove pot from oven and transfer to wire rack. Let bread pudding cool for 15 minutes before serving.
