Pecan, Bourbon, and Butterscotch Bread Pudding

Ingredients

• 3 tablespoons bourbon 
• 0.5 cup plus light
• 5 large eggs 
• 4 cups cup heavy whipping cream 
• 1 pinch kosher salt 
• 1 cup brown sugar light packed ()
• 2 cups pecans 
• 1.5 tablespoons poppy seeds 
• 1 pound bread crumbs white cut into 1/2" cubes (12 cups)
• 2 tablespoons sugar 
• 0.5 cup butter unsalted melted (1 stick)
• 0.5  vanilla pod split

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan
• hand mixer

Directions

1. Bring brown sugar, corn syrup, butter, and salt to a boil in amedium saucepan over medium-high heat,whisking to dissolve sugar. Boil until mixtureis syrupy and measures 1 1/3 cups, about3 minutes.
2. Remove from heat; add creamand bourbon, if desired, and stir until smooth.
3. Let cool. DO AHEAD: Can be made 3 daysahead.
4. Let cool completely, cover, and chill.Rewarm before serving.
5. Toss bread, melted butter, and2 tablespoons sugar in a large bowl and set aside.Using an electric mixer, beat eggs andremaining 1 1/2 cups sugar in another largebowl until pale yellow and fluffy, about3 minutes.
6. Add cream, poppy seeds, andsalt; beat to blend.
7. Place bourbon in a smallbowl; scrape in seeds from vanilla bean(reserve bean for another use).
8. Whisk todistribute seeds, then add to egg mixture,whisking to blend well.
9. Pour egg mixtureover bread mixture in bowl.
10. Add pecansand toss to coat well.
11. Transfer mixture toa 13x9x2" glass or ceramic baking dish,spreading out in an even layer. Cover withplastic wrap and chill overnight.
12. Preheat oven to 325°F.
13. Remove plasticwrap and bake until top is browned in spotsand a tester inserted into center comes outclean, 1 1/4-1 1/2 hours.
14. Serve bread puddingwith butterscotch sauce.