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A close-up of bourbon pecan bread pudding in a round ceramic dish, featuring golden brown cubes of bread, caramelized topping, and toasted pecans, garnished with a fresh sage leaf for a rustic and inviting presentation.

Bourbon Pecan Bread Pudding

This Bourbon Pecan Bread Pudding is a rich and indulgent dessert featuring custard-soaked French bread, toasted pecans, and the warmth of bourbon. It’s easy to prepare ahead, making it perfect for gatherings or special occasions. The recipe starts with toasted pecans and cubed French bread layered in a baking dish. A custard mixture made with eggs, sweetened condensed milk, heavy cream, brown sugar, butter, pancake syrup, and bourbon is poured over the bread. After an overnight soak in the fridge, it’s baked to golden perfection. Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel for a truly decadent treat. This make-ahead dessert combines rich flavors and comforting textures for an unforgettable finale to any meal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 12 hours 35 minutes
Course Dessert
Cuisine American, Southern Cooking
Servings 10
Calories 599 kcal

Equipment

  • Mixing Bowl For beating the eggs and combing the custard ingredients.
  • Whisk To beat the eggs until fluffy and mix the custard thoroughly.
  • Rubber Spatula For stirring the bread and custard mixture gently to ensure even soaking.
  • Measuring Spoons and Cups To measure ingredients like bourbon, syrup, and vanilla extract accurately.
  • 8½ X 11 Baking Dish The perfect size for baking the bread pudding.
  • Cooking Spray To coat the baking dish and prevent sticking.
  • Sheet Pan For toasting the pecans in the oven.
  • oven mitts To handle hot pans safely when toasting pecans or removing the baked pudding.
  • Refrigerator To store the prepared dish overnight for proper soaking.
  • Oven Essential for baking the bread pudding to golden perfection.

Ingredients
  

  • 1 loaf of french bread cut into 1" cubes day old is 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
 

  • Toast pecans in a single layer on a sheet pan in an oven set at 350℉ for 6 minutes, stirring once. Remove from oven and pan to prevent further cooking.
  • Coat 8½ X 11 baking dish with cooking spray. Add cubed bread and 1 cup pecans.
  • In a mixing bowl, beat eggs until fluffy.
  • Stir condensed milk, heavy cream, syrup, salt, brown sugar, butter, bourbon and vanilla until well combined with the eggs.
  • Pour egg mixture over bread and pecans and stir using a rubber spatula until evenly moistened.
  • Sprinkle remaining pecans on top.
  • Cover and place in fridge overnight.
  • Bake bread pudding at 350℉ for 65-75 minutes or until and internal temp of 160℉ is reached.
  • Let cool 5-10 minutes before serving. Enjoy alone or top with whipped cream or vanilla ice cream.

Notes

The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 599kcalCarbohydrates: 54gProtein: 11gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 5.45gMonounsaturated Fat: 14.28gTrans Fat: 0.57gCholesterol: 17mgSodium: 21mgPotassium: 9mgFiber: 3gSugar: 33gVitamin A: 14.48IUCalcium: 6.48mgIron: 0.1mg
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