Recipe by Adam Pearson and photography by Matt Armendariz
Prep time 1 hour 20 minutes
Bake time 55-60 minutes
1kg stale French baguette, torn into rough cubes (2.5-5cm)
720ml half-and-half (half milk, half cream)
180g dark brown sugar
180ml dark corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
180g pecan roughly chopped
80g chocolate chips
15-30ml bourbon (optional)
20g unsalted butter, at room temperature
Powdered sugar for dusting
Caramel sauce for serving
Preheat your oven to 180°C.
In a large bowl, combine the eggs, half-and-half, brown sugar, dark corn syrup, vanilla extract, salt, and bourbon (if using). Mix until well combined.
Gently fold in the bread cubes, pecan pieces, and chocolate chips. Place the mixture into the refrigerator for 1 hour or overnight, allowing the flavors to meld.
When ready to bake, grease a Mud Australia Flan Dish with butter. Pour the chilled mixture into the dish and cover it with foil.
Place the dish in the preheated oven and bake for 30 minutes.
Remove the foil and continue baking for an additional 30 minutes or until the pudding turns golden brown and sets.
Once done, take it out of the oven and let it cool for about 1 hour.
Serve the warm bread pudding with a sprinkle of powdered sugar and a drizzle of caramel sauce.