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Easy Pecan Pie Bread Pudding with Bourbon Sauce Glaze

A close-up of a decadent slice of pecan pie bread pudding topped with chopped pecans and a thick, creamy glaze.
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Combine the rich, nutty sweetness of pecan pie with the comforting texture of bread pudding in this easy, decadent dessert. We finish it with a simple bourbon sauce glaze.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread (like brioche or challah), cut into 1-inch cubes
  • 1 1/2 cups chopped pecans, divided
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup light corn syrup
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Bourbon Sauce Glaze: 1/2 cup powdered sugar, 2 tablespoons bourbon, 1 tablespoon milk, 1/2 teaspoon vanilla extract

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 cup of the chopped pecans. Spread the mixture evenly into the prepared baking dish.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk the eggs lightly. Whisk in the milk, heavy cream, and vanilla extract until just combined.
  5. Slowly pour the wet ingredients into the dry ingredients, stirring gently until the bread is mostly coated. Do not overmix.
  6. Pour the corn syrup evenly over the bread mixture. Drizzle the melted butter over the top. Sprinkle the remaining 1/2 cup of chopped pecans over the surface.
  7. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown and slightly caramelized. A knife inserted near the center should come out mostly clean.
  8. While the pudding bakes, prepare the bourbon sauce glaze. Whisk together the powdered sugar, bourbon, milk, and vanilla extract in a small bowl until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  9. Remove the bread pudding from the oven and let it cool for at least 15 minutes before serving warm. Drizzle generously with the bourbon sauce glaze before you serve your warm dessert ideas.

Notes

  • Using slightly stale bread cubes helps the bread absorb the custard better without becoming mushy.
  • You can prepare this decadent dessert idea ahead of time; cover and refrigerate the assembled pudding for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
  • For a non-alcoholic version, substitute the bourbon in the glaze with 1/2 teaspoon of almond extract mixed with the milk.

Nutrition

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