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Easy Pecan Pie Bread Pudding with Bourbon Caramel Sauce

A close-up of a square serving of pecan pie bread pudding drenched in thick caramel sauce and topped with pecans.
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Make this simple bread pudding that tastes like pecan pie, served warm with a homemade bourbon caramel sauce.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale French bread or challah, cut into 1-inch cubes
  • 1 cup chopped pecans, toasted
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1/4 cup unsalted butter (for sauce)
  • 1/4 cup bourbon (for sauce)
  • 1/2 teaspoon vanilla extract (for sauce)
  • 1/4 teaspoon salt (for sauce)

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Arrange the bread cubes evenly in the prepared baking dish. Sprinkle the toasted pecans over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, 1 cup heavy cream, whole milk, vanilla extract, cinnamon, and salt until well combined.
  4. Pour the custard mixture slowly and evenly over the bread and pecans, pressing down gently to soak the bread. Let the mixture stand for 15 minutes to allow the bread to absorb the liquid.
  5. Bake for 40 to 45 minutes, or until the pudding is set and lightly golden brown on top.
  6. While the pudding bakes, prepare the sauce. Combine the brown sugar, 1/2 cup heavy cream, and butter in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves.
  7. Bring the mixture to a gentle boil, stirring constantly, and cook for 1 minute. Remove the pan from the heat.
  8. Carefully stir in the bourbon, vanilla extract, and salt. Set the sauce aside to cool slightly.
  9. Serve the warm bread pudding drizzled generously with the bourbon caramel sauce.

Notes

  • Use bread that is slightly stale; this helps the bread hold its shape better when soaking up the custard.
  • Toast the pecans lightly in a dry skillet before using them for better flavor.
  • If you prefer not to use bourbon, substitute it with 1/4 cup strong brewed coffee or extra milk in the sauce.

Nutrition

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