Brown Butter Bourbon Pecan Bread Pudding
Buttery brioche in vanilla-bourbon custard with toasted pecans and warm bourbon caramel sauce.
Contains dairy, eggs, gluten and pecans; contains alcohol when made with bourbon. For the optional whipped cream, whip the cold heavy cream, powdered sugar and vanilla to soft-medium peaks and refrigerate until serving. Make ahead: assemble up to 24 hours ahead and refrigerate; leftovers keep airtight refrigerated up to 4 days; reheat individual portions in the microwave or at 300°F (150°C) until warm. Freeze without whipped cream up to 2 months; thaw overnight and reheat. Tips: use day-old bread; brown the butter; half-and-half may replace milk; toast pecans; add bourbon to custard for deeper flavor; soak longer; sprinkle extra pecans and brown sugar before baking; serve warm with extra sauce. Variations: replace bourbon with maple syrup and add ½ tsp maple extract; ¾ cup chocolate chips; 2 cups diced caramelized apples; ½ cup pumpkin purée and 1 tsp pumpkin spice; 1 tbsp orange zest; vanilla extract and maple syrup instead of bourbon. Pair with coffee or espresso, warm spiced chai, vanilla ice cream, berries, candied pecans or caramel 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
- 1 cup brown sugar (packed)
- 2 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 6 tbsp unsalted butter, browned and cooled
Toasted pecans
- 2 cups pecan halves, roughly chopped
- 3 tbsp brown sugar
- 2 tbsp unsalted butter
- 1 tsp cinnamon
- Pinch of salt
Bourbon caramel sauce
- 1 cup brown sugar (packed)
- ½ cup heavy cream
- 6 tbsp unsalted butter
- 2 tbsp bourbon (or vanilla extract)
- 1 tsp vanilla extract
- Pinch of sea salt
Vanilla whipped cream (optional)
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
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Method
- 1
Prep the bread: cut brioche or challah into 1-inch cubes. Let sit out for 30 minutes to slightly dry, or toast in a 300°F (150°C) oven for 10 minutes.
- 2
Make the custard: whisk eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, cloves, salt and browned butter in a large bowl until smooth.
- 3
Combine: add bread cubes to the custard and gently fold to coat. Let sit 10 minutes so the bread absorbs the custard.
- 4
Add pecans: melt butter in a skillet over medium heat. Add pecans, brown sugar, cinnamon and salt. Cook 5–7 minutes, stirring frequently, until glossy and fragrant. Let cool.
- 5
Assemble: grease a 9 × 13-inch baking dish. Add half the bread mixture, sprinkle with half the pecans, then add remaining bread mixture. Top with the rest of the pecans.
- 6
Chill: cover and refrigerate for at least 30 minutes or up to overnight for the best flavor.
- 7
Bake: preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes until puffed, golden brown and set in the center.
- 8
Make the bourbon caramel: combine brown sugar, cream and butter in a small saucepan. Bring to a gentle simmer and cook 5–7 minutes. Remove from heat and stir in bourbon, vanilla and sea salt.
- 9
Serve: let bread pudding cool for 10 minutes. Drizzle with warm bourbon caramel sauce and vanilla whipped cream, and sprinkle with extra pecans. Enjoy!
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From Bobbie's “Bobbie's Recipe Card 116”. Written up by Bobbie's Kitchen · Updated 26 October 2026