Pecan Pie Bread Pudding with Bourbon Sauce

Pecan pie meets classic bread pudding in the most comforting, holiday-worthy way. Imagine everything you adore about a gooey, buttery pecan pie folded into tender custard-soaked bread, then finished with a warm, silky bourbon sauce that makes each bite melt on your tongue. That’s exactly what this pecan pie bread pudding delivers—pure coziness with a touch of Southern charm.

This is the kind of dessert that feels right at home on a Christmas table, yet it’s just as perfect for a slow weekend morning as a breakfast bread pudding that tastes like a sweet treat disguised as brunch. The textures alone make it irresistible: soft, custardy bread contrasted with caramelized pecans that get beautifully toasty in the oven.

If you’ve ever wanted an easy pecan pie bread pudding that still feels impressive, you’re going to love this one. It carries the richness of a pecan bread pudding and the nostalgia of a Christmas bread pudding, but with a deeper flavor thanks to the bourbon sauce. And don’t worry—the alcohol cooks off, leaving behind a warm depth that ties the whole dessert together.

Whether you’re craving a cozy twist on classic bread pudding or you’re building your holiday menu, this bread pudding recipe fits right in. It has that “everyone asks for seconds” energy, and once you drizzle that glossy bourbon sauce on top, it becomes the kind of dessert people remember long after the plates are cleared.

Why You’ll Love It

• It tastes like two iconic desserts in one. You get the gooey, caramel-like flavor of pecan pie wrapped inside the cozy richness of a pecan bread pudding—every bite feels layered, warm, and indulgent.
• The bourbon sauce takes it to another level. It’s velvety, buttery, and gently spiked with bourbon for a deep, warm flavor that makes this bread pudding with bourbon sauce unforgettable.
• Perfect for holidays and slow weekends. Whether you want a Christmas bread pudding that impresses or a breakfast bread pudding that feels extra special, this recipe fits beautifully into both moments.
• Easy to make but tastes like you fussed. Even though it feels luxurious, this easy pecan pie bread pudding uses simple steps and pantry staples—ideal when you want something impressive without the stress.
• Crowd-pleasing comfort. Serve it warm, drizzle on that glossy sauce, and watch how quickly it disappears. It’s the kind of classic bread pudding that makes everyone hover near the dessert table.

Ingredient List

For the Bread Pudding

• 6 cups cubed day-old brioche or challah bread
• 1 cup chopped pecans
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

For the Bourbon Sauce

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1 tsp vanilla extract
• Pinch of salt

Ingredient Notes

• Bread: I always use brioche for this pecan pie bread pudding—it soaks up the custard beautifully and gives that rich, tender texture. Day-old bread works best!
• Pecans: Don’t skip the pecans! They add crunch and that signature pecan pie flavor that makes this a bourbon pecan bread pudding.
• Bourbon: Use a bourbon you enjoy drinking—I always go for something smooth like Maker’s Mark. It adds depth without being too boozy.
• Brown sugar: I like dark brown sugar for the sauce—it gives a richer, caramel-y flavor that pairs perfectly with the pecans.
• Spices: Cinnamon and nutmeg make this feel like a Christmas bread pudding. Don’t underestimate them!

Kitchen Equipment Needed

• 9×13-inch baking dish – Perfect size for even cooking; I love using a glass dish so I can peek at the browning edges.
• Mixing bowls – One large for the custard, one for tossing bread and pecans; I use sturdy glass bowls that don’t stain.
• Whisk – For beating eggs and mixing custard smoothly; a silicone-handled whisk feels great in hand.
• Saucepan – For the bourbon sauce; I prefer a heavy-bottomed one so the sugar doesn’t scorch.
• Measuring cups and spoons – Accuracy matters in a classic bread pudding. I like stainless steel for durability.
• Spatula – For folding ingredients and scraping the bowl clean; silicone works best.
• Oven mitts – Essential for pulling that hot, golden pecan bread pudding out safely!

Instructions

Step 1: Prepare the Bread and Pecans

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
2. Cube your day-old brioche or challah into roughly 1-inch pieces.
3. Toss the bread cubes with the chopped pecans in a large bowl until evenly distributed.
   Pro Tip: Lightly toast the pecans in a dry skillet for 3–4 minutes before adding if you want extra crunch and a deeper nutty flavor.

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Step 2: Make the Custard

1. In a separate mixing bowl, whisk together eggs, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
   Pro Tip: Whisk continuously to prevent lumps and ensure the sugar dissolves completely.

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Step 3: Combine Bread and Custard

1. Pour the custard over the bread and pecans.
2. Gently fold with a spatula, pressing down lightly so the bread absorbs the liquid.
3. Let it sit for 10–15 minutes to fully soak.
   Pro Tip: If you like a slightly firmer pudding, don’t let it soak too long; for super custardy, soak closer to 20 minutes.

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Step 4: Bake the Bread Pudding

1. Spread the soaked bread evenly in the prepared baking dish.
2. Cover loosely with aluminum foil and bake for 25 minutes.
3. Remove the foil and bake for an additional 20–25 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
   Pro Tip: Tent with foil if the top starts browning too quickly to prevent burning.

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Step 5: Make the Bourbon Sauce

1. In a small saucepan, melt the butter over medium heat.
2. Stir in brown sugar and salt, cooking until it starts to bubble.
3. Slowly add heavy cream while stirring continuously.
4. Remove from heat and whisk in bourbon and vanilla extract.
   Pro Tip: Pour the bourbon slowly and off heat to avoid flare-ups; the sauce should be smooth and slightly thickened.

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Step 6: Serve

1. Let the bread pudding cool for 5–10 minutes before slicing.
2. Drizzle generously with the warm bourbon sauce.
3. Serve on its own or with a scoop of vanilla ice cream for extra indulgence.

Tips and Tricks for Success

• Use day-old bread—it soaks up the custard better without turning mushy.
• Don’t skip the soak time; it ensures every piece of bread is custardy and flavorful.
• Lightly toast the pecans for extra crunch and nuttiness.
• Cover with foil while baking the first half to prevent over-browning.
• Rest before serving—the pudding firms up slightly and makes clean slices.
• Warm the bourbon sauce just before serving to keep it silky and pourable.

Ingredient Substitutions and Variations

• Bread: Swap brioche or challah for croissants, French bread, or even cinnamon raisin bread for a twist.
• Milk and cream: Use half-and-half instead of heavy cream for a lighter version.
• Pecans: Walnuts or almonds work if pecans aren’t available.
• Bourbon: Maple syrup or rum can replace bourbon for a different flavor profile.
• Spices: Add a pinch of cardamom or allspice for a holiday-inspired variation.
• Sweetener: Coconut sugar or maple sugar can replace brown sugar for a subtle flavor change.

Serving Suggestions

• I love serving this bourbon pecan bread pudding warm with a scoop of vanilla ice cream—it melts into the custardy bread perfectly.
• Drizzle extra bourbon sauce over each slice and pair with fresh whipped cream for a decadent dessert at holiday dinners.
• For a festive brunch, serve slices alongside a cup of spiced coffee or hot chocolate—it makes the morning feel extra special.
• Top with a handful of toasted pecans and a dusting of powdered sugar for an elegant presentation when guests arrive.
• Pair with fresh berries or a berry compote to add a tart contrast that brightens the rich, sweet flavors.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap individual slices tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge.
• Reheat: Warm slices in the oven at 325°F (160°C) for 10–15 minutes or in the microwave for 30–60 seconds.
• Bourbon sauce: Store separately in the fridge for up to a week; gently reheat on the stove or microwave before serving.
• Tip: For a fresh-baked feel, drizzle sauce over the pudding right before serving after reheating.

Frequently Asked Questions

Can I make this bread pudding ahead of time?

Absolutely! You can assemble it the night before, cover, and refrigerate. Bake it the next day for fresh, warm pudding.

Can I use a different type of bread?

Yes! Brioche or challah gives the best texture, but croissants, French bread, or cinnamon raisin bread work well too.

Is the bourbon sauce too strong for kids?

Nope! Most of the alcohol cooks off during preparation, leaving a rich, warm flavor without a strong boozy taste.

Can I freeze this bread pudding?

Yes. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How do I get the top crispy but the inside custardy?

Cover with foil for the first half of baking, then uncover to let the top brown. Using day-old bread helps maintain that custardy texture inside.

Can I make this dairy-free?

You can substitute plant-based milk and cream, and use a dairy-free butter for the sauce. The texture will be slightly different but still delicious.

Did you try this recipe? Let me know in the comments how it turned out!