Bourbon Pecan Sticky Bun Bread Pudding
Buttery brioche with cinnamon pecan filling and a rich bourbon caramel sauce.
Contains dairy, eggs, gluten and pecans; contains alcohol when made with bourbon. Card heading gives 50 minutes cook; method specifies 30 minutes covered plus 20–25 minutes uncovered. Tips: day-old brioche gives the best texture; the center should be slightly jiggly; extra bourbon is optional (not for kids); vanilla ice cream or whipped cream make a rich topping; make ahead and reheat gently. Variations: replace bourbon with maple extract; add ½ cup chocolate chips; add 1 cup diced apples with pecans; salted caramel instead of bourbon sauce. Refrigerate up to 4 days. Reheat at 300°F (150°C) for 15–20 minutes. Freeze up to 2 months, thaw overnight and reheat, adding extra sauce.
Ingredients
Bread pudding
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup brown sugar (packed)
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
Pecan filling
- 1 cup chopped pecans
- ½ cup brown sugar
- 2 tbsp melted butter
- 1 tsp cinnamon
- ⅛ tsp salt
Bourbon caramel sauce
- 1 cup brown sugar
- ½ cup heavy cream
- ½ cup unsalted butter
- 2 tbsp bourbon
- 1 tsp vanilla extract
- Pinch of sea salt
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Let sit out 30 minutes to slightly dry. Grease a 9 × 13-inch baking dish.
- 2
Make the pecan filling: combine pecans, brown sugar, butter, cinnamon and salt. Set aside.
- 3
Prepare the custard: whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg and salt until smooth.
- 4
Assemble: layer half the bread cubes in the dish. Sprinkle with half the pecan filling. Add remaining bread and pecan filling. Pour custard evenly over all.
- 5
Bake: cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake 20–25 minutes more until set and golden.
- 6
Make the bourbon caramel sauce: melt brown sugar and butter in a saucepan. Stir in cream and bring to a gentle boil. Remove from heat, stir in bourbon, vanilla and sea salt.
- 7
Finish and serve: drizzle warm sauce over the baked pudding. Let rest 10 minutes, then serve warm with whipped cream and extra pecans.
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From Bobbie's “Bobbie's Recipe Card 122”. Written up by Bobbie's Kitchen · Updated 26 October 2026