Bourbon Pecan Bread Pudding

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Rich, custardy, and finished with a caramel drizzle—this Bourbon Pecan Bread Pudding is the sweet sendoff your spring table deserves.

Ingredients

For the Bread Pudding:

• 4 cups cubed day-old bread (brioche or French work best)
• 2 cups milk
• ½ cup heavy cream
• 3 eggs
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ cup chopped pecans
• 2 tbsp bourbon (Chef Paddy recommends Woodford)
• Caramel sauce, for topping (store-bought or homemade—see below)

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cut into pieces
• ½ cup heavy cream
• ¼ tsp kosher salt
• ½ tsp vanilla extract

Instructions

To Make the Bread Pudding:

1. Preheat oven to 350°F. Grease a baking dish.
2. In a large bowl, whisk together milk, cream, eggs, brown sugar, cinnamon, and bourbon until smooth.
3. Fold in bread cubes until coated. Let sit for 20 minutes to absorb the custard.
4. Stir in chopped pecans and pour into the prepared baking dish.
5. Bake for 40–45 minutes until golden brown and set in the center.
6. Drizzle with caramel sauce while still warm. Serve immediately.

To Make the Caramel Sauce:

1. In a heavy saucepan over medium heat, melt the sugar without stirring. Swirl the pan gently until sugar is fully melted and deep amber in color.
2. Whisk in the butter carefully (it will bubble up). Stir until fully combined.
3. Slowly whisk in the heavy cream. Let bubble and thicken for 1–2 minutes.
4. Remove from heat and stir in salt and vanilla. Let cool slightly before using.

Chef Paddy’s Tips

• Use Day-Old Bread (Or Toast It): You need it dry to soak up the custard without falling apart.
• Balance Your Bourbon: Add bourbon for warmth and depth, not a boozy blast—2 tbsp is perfect.
• Go Heavy on the Pecans: Toast pecans for maximum nutty flavor and crisp topping.
• Make It Custard-Rich: Let the bread soak a full 20 minutes before baking for that luscious, creamy center.
• Optional Water Bath: For elite texture, bake the dish inside a water bath to keep the custard silky.
• Don’t Skip the Caramel Sauce: That warm bourbon glaze ties the whole dessert together. Drizzle generously!
• Serve Warm with a Spoon: Scoop and serve with whipped cream, crème fraiche, or vanilla ice cream for full impact.

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