Bourbon Molasses Bread Pudding ~
~ adapted from Taste of the South ~
Cube into 1-inch squares 1 pound French bread. If not stale, lay bread pieces on a bar sheet and place in a 350 degree oven to dry out; toss the bread halfway, total time 15 minutes.
Whisk into 6 cups whole milk
6 large eggs,
1 1/4 cups sugar,
1/4 cup bourbon,
3 tablespoons molasses,
1 tablespoon vanilla extract,
1 vanilla bean scraped out, and 1/2 teaspoon salt.
Whisk well.
Add bread; toss. Pour in a buttered oblong baking dish. Press gently with a spatula, cover and let set for 30 minutes before baking.
Let stand for 30 minutes before serving. Serve with Bourbon-Pecan Sauce: In a large saucepan, melt together 1 1/4 cups packed dark brown sugar, 1/2 cup unsalted butter, 1/3 cup bourbon, 1/8 teaspoon salt, and 1/3 cup water. Bring to a boil, simmer on low for 5 minutes. Stir in 1 cup toasted chopped pecans. Drizzle over bread pudding, serve warm.
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