Recipe: Butter Pecan Moonshine Bread Pudding

Ingredients

• 1 16-oz loaf day old brioche (I prefer the sliced loaves)
• 1/2 cup Stonewall Kitchen Bourbon Pecan Caramel Sauce
• 1 tablespoon Butter Extra Virgin Olive Oil, for baking dish
• 1 1/2 cups pecan halves
• 1 1/2 cups brown sugar
• 1/2 cup butter, melted
• 2 cups heavy cream
• 1 cup half and half
• 4 large eggs
• 1/4 cup Sugarlands Shine Butter Pecan Sippin’ Cream (plus a little extra for serving)
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

Directions

Preheat the oven to 350°F and place the baking rack in the center of the oven.

If your loaf isnt already sliced, go ahead and slice it (about 10-12 slices). Between each of the slices, spread (or drizzle) the Stonewall Kitchen Bourbon Pecan Caramel Sauce inbetween each slice. Put all of the slices back together and cut the loaf in half lengthwise (as if you were making a large sandwich or making a layer cake). Then cube slices into about 1.5 inch cubes.

Prepare a 9″x13″ baking dish by spraying the dish with the Butter Extra Virgin Olive Oil (using your Misto Olive Oil Sprayer). Arrange the brioche in the baking dish, and drizzle with a little more of the Stonewall Kitchen Bourbon Pecan Caramel Sauce.

In a small bowl, combine melted butter and brown sugar, stir in the pecan halves. Pour over the prepared brichoe bread in the baking dish, pressing the pecans into all of the spaces between the bread cubes.

In a medium bowl whisk together the heavy cream, half and half, eggs, Sugarlands Shine Butter Pecan Sippin’ Cream, vanilla and cinnamon. Pour over the bread and let it sit in the the refrigerator for at least 30 minutes, periodically pressing the bread so that it gets evenly saturated.

Place the baking dish in the oven and bake for about 50 minutes, or until the bread pudding has puffed and is set in the center. Remove from the oven and let it sit for 10 minutes. Serve warm with more Sugarlands Shine Butter Pecan Sippin’ Cream!

Enjoy!