Description
Irresistible Pecan Bourbon Bread Pudding with Sauce: An Amazing Ultimate Recipe
Ingredients
Scale
- 6 cups of day-old bread, cubed (French or challah works best)
- 1 cup of chopped pecans
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1/2 cup of bourbon
- 1 tablespoon of vanilla extract
- 1 tablespoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/4 teaspoon of nutmeg
- Whipped cream or vanilla ice cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cubed bread and chopped pecans. Set aside.
- In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, bourbon, vanilla extract, cinnamon, salt, and nutmeg until smooth.
- Pour the wet mixture over the bread and pecans. Gently stir to ensure all the bread is soaked. Allow it to sit for about 10-15 minutes to absorb the liquid.
- Spoon the bread mixture into the prepared baking dish, spreading it evenly.
- Place in the preheated oven and bake for 45 minutes or until the top is golden brown and the pudding is set.
- Once baked, remove the bread pudding from the oven and let it cool for about 10-15 minutes before serving.
- In a small saucepan, combine 1/2 cup of bourbon, 1/2 cup of sugar, and 1/4 cup of butter. Heat over medium heat until the sugar dissolves and the mixture is smooth.
- Drizzle the warm bourbon sauce over individual servings of bread pudding, and top with whipped cream or vanilla ice cream if desired.
Notes
- This recipe works best with stale bread. <li.The bourbon sauce adds extra flavor. <li.You can substitute nuts based on preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg