Irresistible Pecan Pie Bread Pudding with Decadent Bourbon Sauce

Indulge in a comforting classic with this luscious Pecan Pie Bread Pudding, a delightful dessert that transforms simple ingredients into an extraordinary treat. Featuring tender, vanilla-infused bread studded with crunchy pecans and drizzled with a decadent optional bourbon sauce, this pudding offers all the nostalgic flavors of pecan pie in an easy-to-serve format perfect for any occasion.

Ingredients

• 8-10 cups stale bread (challah, brioche, or French), cut into 1-inch cubes
• 4 large eggs, room temperature
• 2 cups (480ml) whole milk or heavy cream
• ¾ cup (150g) granulated sugar
• 1 tablespoon pure vanilla extract
• 1 cup (115g) chopped pecans
• ½ cup (113g) unsalted butter, divided
• ½ cup (100g) packed light brown sugar
• ¼ cup (60ml) heavy cream
• 2 tablespoons (30ml) bourbon, optional
• 1 pinch fine sea salt

Instructions

1. Prepare Your Bread Base: Begin by preparing 8-10 cups of day-old challah, brioche, or French bread, ensuring it’s cut into uniform 1-inch cubes. If your bread isn’t sufficiently stale, spread the cubes in a single layer on a baking sheet and allow them to air dry for 1-2 hours, or toast them briefly in a low oven at 200°F (95°C) for about 15 minutes until slightly crisp but not browned. This step is crucial for optimal custard absorption.
2. Whisk the Rich Custard: In a generously sized mixing bowl, whisk together the 4 large, room temperature eggs, 2 cups of whole milk (or for an extra rich pudding, use heavy cream), ¾ cup of granulated sugar, 1 tablespoon of pure vanilla extract, and a pinch of fine sea salt. Whisk vigorously until all ingredients are thoroughly combined and the sugar has dissolved, creating a smooth and uniform custard base.
3. Combine, Soak & Integrate Flavors: Add the prepared bread cubes and the 1 cup of chopped pecans to the custard mixture. Gently fold the bread and pecans into the custard, making sure every piece of bread is fully coated. Allow this mixture to soak at room temperature for 20-30 minutes, periodically pressing the bread down with a spoon to encourage maximum absorption of the liquid, which will result in a supremely moist pudding.
4. Achieve Golden Perfection in the Oven: While the mixture soaks, preheat your oven to 350°F (175°C). Liberally butter a 9×13 inch baking dish to prevent sticking. Once the soaking time is complete, pour the custard-soaked bread and pecan mixture evenly into the prepared baking dish. Bake for 45-60 minutes, or until the top is beautifully golden brown and the center feels set. A knife inserted near the center should emerge clean, indicating the pudding is cooked through.
5. Craft the Decadent Bourbon Sauce: As the pudding bakes, melt ½ cup of unsalted butter in a medium saucepan over medium heat. Once melted, whisk in ½ cup of packed light brown sugar, ¼ cup of heavy cream, and the 2 tablespoons of bourbon, if you are using it. Bring the mixture to a gentle simmer, whisking constantly for 5-7 minutes. The sauce will thicken slightly and become glossy; be careful not to scorch it. Remove from heat once thickened to your desired consistency.
6. Cool, Serve & Garnish with Sauce: Remove the Pecan Pie Bread Pudding from the oven and allow it to cool slightly for about 10-15 minutes before serving. This brief cooling period helps the pudding set further and makes for cleaner slices. Drizzle generously with the warm Bourbon Sauce, allowing it to seep into the tender pudding. Serve warm and savor each delightful bite.

Why You’ll Love It

This Pecan Pie Bread Pudding is more than just a dessert; it’s a celebration of comfort food. You’ll adore the way humble ingredients transform into a sophisticated treat with a tender, custardy interior and a delightful crunch from the pecans. The optional bourbon sauce adds a layer of richness that truly elevates the experience, making it perfect for both casual family dinners and elegant holiday gatherings. It’s a fantastic way to use up day-old bread, minimizing waste while maximizing flavor.

Pro Tips

• Bread Choice is Key: While challah, brioche, or French bread are excellent, ensure it’s truly stale. Fresh bread absorbs too much liquid and can result in a soggy pudding.
• Don’t Rush the Soak: The 20-30 minute soaking time is essential for the bread to fully absorb the custard, leading to a perfectly moist and flavorful pudding. Pressing the bread down occasionally helps.
• Temperature Matters: Room temperature eggs and milk will blend more smoothly into the custard and absorb more evenly into the bread, contributing to a better texture.
• Perfect Pudding Doneness: The knife test is your best friend. If it comes out clean, the pudding is set. Overbaking can lead to a dry texture, so keep an eye on it after 45 minutes.
• Bourbon Sauce Control: If you prefer a thicker sauce, simmer it for a minute or two longer, but keep whisking to prevent burning. For a thinner sauce, you can add a touch more cream or milk.

Serving Suggestions

• Warm and Saucy: The classic way to enjoy this bread pudding is warm, generously drizzled with the homemade Bourbon Sauce.
• A La Mode: For an extra decadent treat, serve warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of hot and cold is delightful.
• Coffee or Tea Pairing: This rich dessert pairs wonderfully with a strong cup of coffee, espresso, or a robust black tea, balancing its sweetness.
• Holiday Feast Staple: It makes an excellent addition to any holiday spread, offering a comforting alternative or complement to traditional pecan pie.
• Brunch Star: Though rich, a smaller portion can even be a luxurious addition to a special brunch menu.

Yields: 8-10 servings. Prep time: 25 minutes. Cook time: 50 minutes.

FAQs

Can I use fresh bread for this recipe?

While stale bread is preferred for optimal custard absorption and texture, you can use fresh bread if necessary. Simply cut it into cubes and toast it lightly in a 200°F (95°C) oven for 15-20 minutes, or spread it on a baking sheet to air dry for a few hours, to help dry it out.

What kind of pecans should I use?

You can use either pecan halves or chopped pecans. If using halves, rough chop them yourself for better distribution and texture within the pudding. Toasting them lightly before adding can also enhance their flavor.

Can I make Pecan Pie Bread Pudding ahead of time?

Yes, this bread pudding is an excellent make-ahead dessert. You can assemble it, cover it, and refrigerate it overnight before baking. For the sauce, you can prepare it a day or two in advance and gently reheat it before serving.

How do I know when the bread pudding is fully cooked?

The pudding is done when the top is golden brown and a knife inserted into the center comes out clean. The center should be set, not jiggly, indicating the custard has fully cooked through.

Is the bourbon in the sauce essential, or can I omit it?

The bourbon is optional but highly recommended as it adds a wonderful depth of flavor. If you prefer to omit it, you can substitute it with an equal amount of milk, cream, or even a splash of pecan liqueur or non-alcoholic vanilla extract for a similar flavor profile.

How should I store leftovers?

Store any leftover bread pudding covered tightly in the refrigerator for up to 3-4 days. The sauce can also be stored separately in an airtight container in the fridge.

Can I freeze this bread pudding?

Yes, you can freeze baked and cooled bread pudding. Wrap individual portions or the entire dish tightly in plastic wrap, then in foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently.

What if I don’t have challah or brioche bread?

French bread or even a good quality sandwich bread (slightly dried out) can be used as alternatives. The key is to use a sturdy, slightly dense bread that can hold up to soaking without becoming mushy.

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