Bourbon Bacon & Eggnog Bread Pudding
it's like french toast on steroids...with bourbon sauce on top
Ingredients
- Bread Pudding:
- 2 cups sugar
- 5 large beaten eggs
- 2 cups eggnog
- 2 teaspoons pure vanilla extract
- 3 cups cubed french baguette
- Topping:
- ½ cup cooked chopped bacon
- ½ cup packed light brown sugar
- ¼ cup (1/2 stick) butter, softened
- 1 cup chopped pecans
- For the sauce:
- 1 cup sugar
- ½ cup (1 stick) butter, melted
- 1 egg, beaten
- 2 teaspoons pure vanilla extract
- ¼ cup bourbon
Instructions
- Preheat the oven to 350 degrees F
- Blend together sugar, eggs, eggnog and vanilla in a large bowl. Pour over cubed bread and let sit for 10 minutes.
- In another bowl, mix and crumble together bacon, brown sugar, butter, and pecans.
- Pour bread mixture into a greased 9x13 baking dish. Sprinkle bacon and brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
- For the sauce:
- Mix together the sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the bourbon, stirring well. Pour over bread pudding. Serve warm or cold.
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