Ingredients

• 1 cup whole milk
• 4 large eggs
• 2 tablespoons maple syrup
• 2 tablespoons Bourbon whiskey
• 1 teaspoon vanilla extract
• 5.5 teaspoons cinnamon
• 0.25 teaspoons salt
• 4 cups whole-grain or challah bread cubes

Instructions

1. 1 Grease 4 (8 to 10 ounce) ramekins. Whisk together milk, eggs, maple syrup, bourbon, vanilla, cinnamon, and salt in a large bowl. Add bread. Toss to combine. Divide among prepared ramekins. Chill, covered, at least 2 hours or up to overnight.
2. 2 Meanwhile, make Toasted Pecan Butter: Preheat the oven to 325 degrees F (165 degrees C). Spread pecans on a rimmed baking sheet.
3. 3 Toast in the preheated oven, stirring once or twice, until lightly browned and fragrant, 12 to 15 minutes. Watch closely so they don't burn. Let cool to room temperature.
4. 4 Pulse butter, brown sugar, and vanilla in a food processor until combined. Add cooled pecans. Pulse until mixture reaches desired consistency. Chill Toasted Pecan Butter in an airtight container up to 1 month.
5. 5 To assemble: Preheat the oven to 350 degrees F (175 degrees C). For streusel, stir together flour and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs; stir in pecans. Sprinkle streusel over bread mixture in ramekins.
6. 6 Bake in the preheated oven until puffed and a knife inserted into centers comes out clean, about 30 minutes. Serve warm with Toasted Pecan Butter and garnish with powdered sugar.

Nutrition per serving