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The origin of Bread Pudding is not very clear. I have heard that it has Scandinavian roots, and I have also heard that it has Cajun roots. I believe the recipes
were born from scarcity and necessity, and the true origins of Bread Pudding are most likely legion. What I do know is that Bread Pudding is found in many Southern restaurants, and is very popular down South. Here is a Bread Pudding Recipe that uses Pecans and Bourbon if you like.

INGREDIENTS

FOR PUDDING:

•2 teaspoons orange zest

•1 1/4 cup of sugar

•1 1/2 cups of milk

•3 large sized eggs

•1 teaspoon of vanilla extract

•2 cups of Bread cut in cubes (French Bread is best)

•2 tablespoons of Bourbon (optional)

FOR TOPPING:

•3 tablespoons of water (if Bourbon is used, substitute 1 tablespoon of water with Bourbon)

•1 tablespoon butter

•3 tablespoons brown sugar

•1 teaspoon of molasses

•1/2 cup of Pecans, chopped

DIRECTIONS

1. Preheat oven to 300 degrees
2. Whisk together the first 5 Pudding ingredients in a large mixing bowl until foamy.
3. Divide Bread cubes into for serving cups.
4. Pour Pudding mixture over the Bread covering the Bread entirely.
5. Put approximately 1 1/2 inches of warm water in a skillet large enough to hold the 4 serving cups. Place the cups in the skillet.
6. Bake for about 1 hour or until firm.
7. Carefully remove serving cups from the skillet.
8. If desired, brush 2 tablespoons of Bourbon on the hot Pudding.
9. Allow to cool.
10. Combine all topping ingredients, except for Pecans, in a 1 1/2 quart saucepan.
11. Over medium heat, bring topping mixture to a boil, stirring constantly.
12. Add Pecans and return topping mixture to a boil
13. Remove from heat and spoon over Pudding
14. Allow to cool and serve.