Bourbon Pecan Bread Pudding

Bourbon Pecan Bread Pudding: A Decadent Treat

If you’re on the hunt for a show-stopping dessert that combines the warmth of bourbon, the crunch of toasted pecans, and the creaminess of custard-soaked bread, look no further. This Bourbon Pecan Bread Pudding is a delightful twist on a classic dessert, perfect for family gatherings, holiday feasts, or an indulgent weekend treat. Best of all? It’s easy to make ahead, giving you one less thing to worry about on the big day.

Why You’ll Love This Recipe

• Rich Flavor: Sweetened condensed milk, heavy cream, and bourbon create a luscious custard base.
• Texture Heaven: The toasted pecans add a satisfying crunch to the creamy bread pudding.
• Make-Ahead Friendly: Prepare it the night before, and simply bake it the next day.
• Versatile: Serve it warm with whipped cream or vanilla ice cream for the ultimate dessert experience.

Ingredients

• 1 loaf of French bread, cut into 1″ cubes (day-old works best)
• 6 large eggs
• 6 ounces sweetened condensed milk
• 8 ounces heavy whipping cream
• ½ cup pancake syrup
• ¼ teaspoon salt
• ½ cup brown sugar, firmly packed
• ½ cup melted butter
• ¼ cup bourbon
• 1 tablespoon vanilla extract
• 2 cups chopped pecans

Instructions

1. Toast the Pecans: Preheat your oven to 350℉. Spread the pecans in a single layer on a baking sheet. Toast for 6 minutes, stirring once halfway through. Remove from the oven and transfer the pecans to a cool surface to stop the cooking process.
2. Prepare the Baking Dish: Coat an 8½ x 11 baking dish with cooking spray. Add the cubed French bread and 1 cup of toasted pecans to the dish.
3. Make the Custard Mixture: In a large mixing bowl, beat the eggs until fluffy. Stir in the sweetened condensed milk, heavy whipping cream, pancake syrup, salt, brown sugar, melted butter, bourbon, and vanilla extract until fully combined.
4. Combine and Soak: Pour the custard mixture evenly over the bread and pecans. Use a rubber spatula to gently stir, ensuring all the bread is evenly moistened. Sprinkle the remaining pecans on top.
5. Refrigerate: Cover the dish and refrigerate overnight. This allows the bread to fully absorb the custard for a rich, cohesive texture.
6. Bake: Preheat your oven to 350℉. Remove the dish from the fridge and bake for 65-75 minutes, or until the internal temperature reaches 160℉. The top should be golden brown and slightly crisp.
7. Cool and Serve: Let the bread pudding cool for 5-10 minutes before serving. Enjoy it on its own or topped with whipped cream or a scoop of vanilla ice cream.

Tips for Success

• Use Day-Old Bread: Slightly stale bread absorbs the custard mixture better, resulting in a richer texture.
• Toast the Pecans: This step enhances their flavor and ensures they stay crunchy after baking.
• Don’t Skip the Overnight Soak: Allowing the bread to soak overnight ensures every bite is infused with the custard’s flavor.
• Adjust the Bourbon: If you’re serving kids or prefer less alcohol, reduce the bourbon to 2 tablespoons or substitute with an equal amount of vanilla extract.

Pairing Suggestions

This Bourbon Pecan Bread Pudding pairs beautifully with a cup of freshly brewed coffee or a glass of bourbon for the adults. For an extra indulgent touch, drizzle it with caramel sauce or a bourbon glaze.

Final Thoughts

This Bourbon Pecan Bread Pudding recipe is more than just a dessert; it’s a celebration of rich flavors and comforting textures. Whether you’re hosting a holiday dinner or simply craving a cozy treat, this recipe is sure to impress. Don’t forget to share your creations on social media and tag us for a chance to be featured!