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pecan pie bread pudding

Pecan Pie Bread Pudding with Bourbon Sauce

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Soak Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, Southern
Servings 10 servings
Calories 480 kcal

Equipment

  • 9x13-inch baking dish
  • Mixing Bowls
  • Whisk
  • Saucepan
  • Measuring cups and spoons
  • Spatula
  • Oven Mitts

Ingredients
  

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

Instructions
 

Step 1: Prepare the Bread and Pecans

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
  • Cube your day-old brioche or challah into roughly 1-inch pieces.
  • 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.

Step 2: Make the Custard

  • 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.

Step 3: Combine Bread and Custard

  • Pour the custard over the bread and pecans.
  • Gently fold with a spatula, pressing down lightly so the bread absorbs the liquid.
  • 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.

Step 4: Bake the Bread Pudding

  • Spread the soaked bread evenly in the prepared baking dish.
  • Cover loosely with aluminum foil and bake for 25 minutes.
  • 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.

Step 5: Make the Bourbon Sauce

  • In a small saucepan, melt the butter over medium heat.
  • Stir in brown sugar and salt, cooking until it starts to bubble.
  • Slowly add heavy cream while stirring continuously.
  • 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.

Step 6: Serve

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

Notes

Nutritional Value (Per Serving — Approximate)

  • Calories: 480–520
  • Carbohydrates: 55g
  • Protein: 7g
  • Fat: 26g
  • Saturated Fat: 12g
  • Fiber: 2g
  • Sugar: 38g
  • Sodium: 160mg
  • Cholesterol: 115mg
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword pecan pie bread pudding, pecan pie bread pudding with bourbon sauce, pies