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Bread Pudding

Bourbon Pecan Bread Pudding

Decadent, warm, and drizzled with a rich bourbon sauce, this bread pudding is the perfect way to finish off a hearty meal. Cubes of buttery brioche soak up a spiced custard, studded with toasted pecans and baked until golden and crisp on top, yet soft in the center. Whether for Father’s Day or a special weekend indulgence, this dessert is pure comfort in a bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Soak Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 9
Calories 405 kcal

Equipment

Ingredients
  

  • For the Bread Pudding:
  • 6 cups day-old brioche or French bread cubed
  • 1½ cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • ¾ cup brown sugar
  • 1½ tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup chopped pecans
  • ¼ cup bourbon
  • 2 tbsp melted butter
  • For the Bourbon Sauce Optional but incredible:
  • ½ cup butter
  • 1 cup powdered sugar
  • 2 tbsp bourbon
  • 2 tbsp heavy cream

Instructions
 

  • Bread Pudding:
  • Prep: Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.
  • Mix Wet Ingredients: In a large bowl, whisk together milk, cream, eggs, brown sugar, cinnamon, vanilla, salt, and bourbon.
  • Combine: Add cubed bread and gently fold to coat. Let sit 10–15 minutes for the bread to soak up the mixture.
  • Assemble: Pour mixture into prepared dish. Sprinkle chopped pecans over the top. Drizzle with melted butter.
  • Bake: Bake uncovered for 40–45 minutes or until golden and center is set.
  • Bourbon Sauce:
  • Melt butter in a saucepan over medium heat. Stir in powdered sugar and whisk until smooth.
  • Remove from heat and whisk in bourbon and cream until glossy and pourable.

Notes

  • For best texture, use day-old brioche, challah, or French bread—something sturdy enough to hold up to the custard without turning mushy.
  • Let the bread soak for at least 10–15 minutes before baking to ensure it’s fully infused with flavor.
  • Lightly toasting the pecans beforehand brings out a deeper nutty flavor.
  • The optional bourbon sauce puts this dessert over the top—highly recommended for adult palates.
👉 Want to cook this like I do? Click on the equipment links in the recipe to purchase the same tools I use in my kitchen.
 

Cooks Tips

Cooks Tips
  • Dry the Bread Further: If your bread isn’t quite stale, cube it and lightly toast it in the oven at 300°F (150°C) for 8–10 minutes. This helps it absorb the custard better without becoming soggy.
  • Layer the Texture: For a crisp top and custardy middle, don’t overmix after soaking. Pour everything into the pan gently and avoid pressing down the bread.
  • Customize the Booze: Bourbon adds warmth and depth, but you can substitute with rum, whiskey, or leave it out entirely for a family-friendly version.
  • Add Raisins or Chocolate Chips: Fold in a handful of golden raisins, dried cherries, or chocolate chips for an extra flavor boost.
  • Serve Warm with Ice Cream: A scoop of vanilla ice cream or a dollop of whipped cream takes this dessert over the top.

Nutrition

Calories: 405kcalCarbohydrates: 35gProtein: 3gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 66mgSodium: 175mgPotassium: 144mgFiber: 1gSugar: 34gVitamin A: 823IUVitamin C: 0.3mgCalcium: 96mgIron: 0.4mg
Keyword Pudding, bread, bread pudding
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