The Best Apple Pecan Bread Pudding Recipe with MapleBourbon

Name: The Best Apple Pecan Bread Pudding Recipe with MapleBourbon
Total time: 100 min
Ingredients: 1 loaf (about 1 lb / 450g) day-old, stale bread (Brioche, Challah, or firm French bread recommended), cut into 1-inch cubes; 2 large Granny Smith or Honeycrisp apples, peeled, cored, and diced (about 300g); 1/2 cup (60g) raw pecan halves, lightly toasted; 2 tablespoons (30g) unsalted butter; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons (25g) granulated sugar; 4 large eggs; 2 extra egg yolks; 1 1/2 cups (360ml) whole milk; 1 cup (240ml) heavy cream (35% fat); 1/2 cup (100g) packed light brown sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon fine sea salt; 1/2 cup (120ml) pure Grade A maple syrup; 2 tablespoons (30ml) bourbon (or apple juice); 1 tablespoon (15g) unsalted butter (for drizzle)

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Transform stale bread into this cracking Apple Pecan Bread Pudding Rich custard tender apples and a glorious bourbon drizzle make this the ultimate comfort bake

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Ingredients

1 loaf (about 1 lb / 450g) day-old, stale bread (Brioche, Challah, or firm French bread recommended), cut into 1-inch cubes
2 large Granny Smith or Honeycrisp apples, peeled, cored, and diced (about 300g)
1/2 cup (60g) raw pecan halves, lightly toasted
2 tablespoons (30g) unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons (25g) granulated sugar
4 large eggs
2 extra egg yolks
1 1/2 cups (360ml) whole milk
1 cup (240ml) heavy cream (35% fat)
1/2 cup (100g) packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1/2 cup (120ml) pure Grade A maple syrup
2 tablespoons (30ml) bourbon (or apple juice)
1 tablespoon (15g) unsalted butter (for drizzle)