A visit to New Orleans re-ignited by love of this bread pudding recipe which I first came across in Bon Appétit magazine about a decade ago. The pecan and poppy seeds had a subtle crunch and texture and the butterscotch sauce is elevated by the bourbon. However, if your preference is to keep booze out of this recipe, is remains as delicious and decadent.

1. Toss bread, pecan pieces, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. In a small bowl, place bourbon and vanilla bean. Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl.
2. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill for at least one hour or overnight, to allow for the egg mixture to soak into the bread.
3. Bake in a 325℉ oven until top is browned in spots and a tester inserted into center comes out clean, about 1 1/4 – 1 1/2 hours. Serve bread pudding with butterscotch sauce.
4. To make butterscotch sauce: Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups. Remove from heat; add cream and bourbon, if desired, and stir until smooth.
   Serve warm over bread pudding.