Pecan Bourbon Bread Pudding with Sauce is the ultimate comfort dessert that transforms humble ingredients into something truly magical. The first time I made this for Sunday dinner, my kitchen filled with the intoxicating aroma of caramelizing sugar, toasted pecans, and that unmistakable bourbon warmth. There’s something about the way the crusty bread soaks up the custard, creating those perfect crispy edges while maintaining a velvety center. This isn’t just dessert—it’s a hug in a baking dish that’ll have everyone lingering at the table, scraping their spoons for one more bite of that buttery bourbon sauce.
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Pecan Bourbon Bread Pudding Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This Pecan Bourbon Bread Pudding Recipe is rich, cozy, and completely irresistible. Soft bread soaked in a warm vanilla custard, studded with toasted pecans, and finished with a buttery bourbon sauce — a heart-melting dessert perfect for holidays or special occasions.
Ingredients
**For the Bread Pudding:**
4 cups day-old bread, cubed (brioche or French bread)
1 cup chopped pecans
3 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup brown sugar
2 tablespoons melted butter
1 tablespoon bourbon
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
**For the Bourbon Sauce:**
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream
2 tablespoons bourbon
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Spread bread cubes evenly in the dish and sprinkle pecans over the top.
3. In a large bowl, whisk eggs, milk, cream, brown sugar, melted butter, bourbon, vanilla, cinnamon, nutmeg, and salt.
4. Pour custard mixture evenly over bread. Press gently so all bread is soaked.
5. Let rest 10 minutes, then bake uncovered for 40–45 minutes until golden and set in the center.
6. While pudding bakes, make the sauce: In a saucepan over medium heat, melt butter and brown sugar.
7. Stir in cream and simmer 2–3 minutes until slightly thickened. Remove from heat and stir in bourbon and vanilla.
8. Serve bread pudding warm, drizzled generously with bourbon sauce.
Notes
Use toasted pecans for deeper flavor.
Swap bourbon for rum if preferred.
Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
Leftovers reheat beautifully in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Why You’ll Love This Pecan Bourbon Bread Pudding with Sauce
A Perfect Balance of Textures and Flavors
The magic of this bread pudding lies in its contrasts—crispy, caramelized edges giving way to a custard-soaked center that melts in your mouth. The pecans add a delightful crunch while the bourbon infuses everything with its warm, vanilla-caramel notes. I still remember my neighbor Jen’s face when she first tasted it—eyes closed, spoon hovering mid-air—that moment of pure bliss. The bread soaks up the custard mixture like a dream, creating pockets of rich creaminess between the chunks of bread. It’s indulgent without being heavy, complex without being complicated.
Make-Ahead Convenience for Stress-Free Entertaining
One of my favorite things about this Pecan Bourbon Bread Pudding is how entertaining-friendly it is. I’ve made it countless times for dinner parties, always preparing it the day before. The flavors actually deepen overnight, making it even more delicious. Just reheat it before serving and warm up that bourbon sauce. Your guests will think you’ve been slaving away all day, when really, you’ve been relaxing with a cup of coffee. This dessert has saved me during last-minute dinner invitations—it’s impressive enough for company but simple enough for a cozy night in.
Essential Tips & Tricks
Choosing the Right Bread for Perfect Results
The foundation of exceptional bread pudding starts with the bread itself. I’ve learned through many batches that day-old bread works best—it absorbs the custard without dissolving into mush. Brioche, challah, or French bread are my top choices for their structure and subtle sweetness. Tear rather than cut your bread for irregular pieces that create more texture. Let those bread chunks sit out uncovered for a few hours (or overnight) to dry slightly. This extra step might seem fussy, but I promise it makes the difference between good bread pudding and one that’s transcendent.
Mastering the Bourbon Sauce
The sauce is where this dessert truly shines—rich, buttery, and kissed with just enough bourbon to make it interesting without overwhelming. The key is adding the bourbon off-heat to preserve its complex flavor notes. I once made the mistake of boiling it too long and lost all that beautiful bourbon character! Start with quality bourbon (doesn’t have to be expensive, just decent), and remember that a little goes a long way. For a non-alcoholic version, bourbon extract works surprisingly well. Always serve the sauce warm, drizzling it over individual portions rather than the entire pudding to maintain those lovely textural contrasts.
Serving Ideas & Creative Variations
Seasonal Adaptations That Wow
This versatile dessert transforms beautifully with the seasons. In summer, I fold in fresh berries and serve with a scoop of vanilla ice cream that melts into all the crevices. Fall calls for diced apples sautéed with cinnamon before mixing in. Winter holidays? Add crushed peppermint and a drizzle of chocolate sauce. Spring brings lemon zest and a dollop of whipped mascarpone. The bourbon sauce pairs wonderfully with each variation, though you can adjust the spices accordingly. My family has come to expect a new twist each time, making it our most anticipated dessert tradition.
Elegant Presentation Techniques
Transform this humble comfort dessert into a showstopper with thoughtful presentation. Individual ramekins create an elegant plated dessert—I brush their rims with sugar before baking for a caramelized edge. For dinner parties, I use a springform pan lined with parchment, creating a tall, cake-like presentation that slices beautifully. Garnish with candied pecans, a dusting of powdered sugar, or fresh mint. For the ultimate indulgence, place the warm sauce in a small pitcher alongside, allowing guests to pour as much or little as they desire. The ritual of the pour adds to the experience.
Storage & Troubleshooting Guide
Proper Storage for Leftovers
Storing this bread pudding properly ensures you can enjoy its deliciousness for days. Refrigerate leftovers within two hours of baking, covering tightly with plastic wrap or in an airtight container. It keeps beautifully for up to 4 days. The sauce should be stored separately in its own container. When reheating, add a splash of cream or milk to the pudding to restore moisture, then warm in a 300°F oven for about 15 minutes until heated through. Microwave individual portions for 30-45 seconds. I’ve found that a quick toast under the broiler revives that lovely caramelized top.
Fixing Common Bread Pudding Problems
Even experienced bakers encounter challenges with bread pudding. If yours turns out too dry, your bread likely absorbed too much liquid before baking—next time, reduce soaking time or add more custard. Too soggy? Your bread pieces might have been too fresh or small. The pudding should jiggle slightly in the center when done but not slosh. If your sauce separates, whisk vigorously off heat or add a splash of cream to re-emulsify. For a sauce that’s too thin, simmer a bit longer; too thick, add a tablespoon of cream. Remember that bread pudding continues to set as it cools.
Frequently Asked Questions
Can I make Pecan Bourbon Bread Pudding with Sauce ahead of time?
Absolutely! Prepare it up to 24 hours ahead, cover and refrigerate unbaked. Let it come to room temperature for 30 minutes before baking. The sauce can be made 3 days ahead and gently reheated before serving.
What’s the best bourbon to use in this recipe?
A mid-range bourbon works perfectly—Maker’s Mark, Buffalo Trace, or Knob Creek are excellent choices. You’ll want something smooth with vanilla and caramel notes, but save your top-shelf bottles for sipping.
Can I freeze leftovers?
Yes! Freeze individual portions without sauce for up to 3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warm. Make fresh sauce or freeze it separately in an ice cube tray.
How do I know when my bread pudding is done?
The pudding should be golden brown on top with a slight jiggle in the center. A knife inserted comes out mostly clean but still moist. Internal temperature should reach 160°F for food safety.
Can I make this recipe without alcohol?
Definitely! Replace bourbon with apple juice, vanilla extract, or bourbon extract for the flavor without alcohol. You’ll still get a delicious caramel sauce that complements the pudding perfectly.
Final Thoughts
This Pecan Bourbon Bread Pudding with Sauce has become my signature dessert for good reason—it transforms simple ingredients into something extraordinary that creates lasting memories around the table. There’s something magical about watching someone take their first bite, eyes widening as they taste those layers of flavor. Whether you’re making it for a special occasion or just because it’s Tuesday, this bread pudding brings a touch of Southern comfort to any meal. I’d love to see your creations on Pinterest—tag me when you make your own version!