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Ultimate Easy Pecan Pie Bread Pudding with Homemade Bourbon Caramel Sauce

A close-up of a serving of pecan pie bread pudding drenched in thick caramel sauce and topped with glazed pecans.
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You get the rich, gooey flavor of pecan pie combined with the comforting texture of bread pudding. This easy recipe includes a homemade bourbon caramel sauce for a truly decadent dessert perfect for holidays or fall gatherings.

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 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup light corn syrup
  • For the Bourbon Caramel Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup bourbon
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). 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 mixture evenly in the prepared baking dish.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, and flour. Stir in the melted butter until combined.
  4. In another bowl, whisk the eggs, milk, vanilla extract, and corn syrup until smooth. Pour the wet ingredients into the sugar mixture and whisk until just combined. This is your custard base.
  5. Pour the custard mixture evenly over the bread and pecans in the baking dish. Gently press the bread down to help it absorb the liquid.
  6. Sprinkle the remaining 1/2 cup of chopped pecans over the top of the bread pudding.
  7. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
  8. While the pudding bakes, prepare the bourbon caramel sauce. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until dissolved.
  9. Bring the mixture to a boil and cook for 1 minute, stirring constantly. Remove from heat and carefully whisk in the heavy cream.
  10. Stir in the bourbon and salt. Return to low heat and cook for 1 minute more, stirring until smooth. Do not boil after adding bourbon.
  11. Let the bread pudding cool slightly before serving warm, drizzled generously with the homemade bourbon caramel sauce.

Notes

  • You can make this dessert ahead of time. Assemble the pudding (do not bake) and cover it tightly. Refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer not to use bourbon, substitute it with 1/4 cup of strong brewed coffee or use an extra 1/4 cup of heavy cream for a non-alcoholic sauce.
  • Use slightly stale bread; fresh bread can become too mushy when soaked in the custard.

Nutrition

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