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Easy Pecan Pie Bread Pudding with Salted Caramel Bourbon Sauce

A close-up of a rich slice of pecan pie bread pudding, generously topped with pecans and dripping with caramel sauce.
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Combine the rich, gooey flavor of pecan pie with the creamy texture of bread pudding in this simple, decadent dessert. This recipe is perfect for holidays or cozy nights in.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes (brioche or challah works well)
  • 1 cup chopped pecans, divided
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup bourbon (optional, for flavor)
  • 1/4 cup corn syrup

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with 1/2 cup of the chopped pecans. Spread the bread mixture evenly into the prepared baking dish.
  3. In a separate medium bowl, whisk together the brown sugar, granulated sugar, melted butter, vanilla extract, and salt until smooth.
  4. In another bowl, whisk the eggs, milk, heavy cream, and bourbon (if using) until combined. Slowly whisk this custard mixture into the sugar mixture until fully incorporated.
  5. Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press the bread down to help it absorb the liquid. Let the mixture sit for 15 minutes to soak.
  6. Sprinkle the remaining 1/2 cup of pecans over the top of the bread mixture. Drizzle the corn syrup evenly over the top layer.
  7. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown and bubbly. If the top browns too quickly, lightly cover it with foil.
  8. Remove from the oven and let it cool for at least 15 minutes before serving warm with Salted Caramel Bourbon Sauce, if desired.

Notes

  • Use slightly stale bread; fresh bread can become too mushy when soaked in the custard.
  • For a non-alcoholic version, replace the bourbon with an equal amount of milk or strong brewed coffee.
  • Make the Salted Caramel Bourbon Sauce ahead of time to save time when serving this ultimate comfort dessert.
  • Leftovers store well in the refrigerator for up to three days; reheat individual portions in the microwave.

Nutrition

Find it online: https://miameal.com/pecan-pie-bread-pudding-recipe/