Brown Butter Bourbon Pecan Praline Bread Pudding
Brioche layered with toasted pecans in vanilla-bourbon custard, topped with warm bourbon caramel praline sauce.
Contains dairy, eggs, gluten and pecans; contains alcohol when made with bourbon. Distinct from card 116: different custard, layered pecan filling and a pecan caramel sauce. Bobbie confirmed the listed butter is browned first, until the milk solids are golden brown and smell nutty, then used as directed. Card heading says 50 minutes cook; method says 50–55 minutes. Tips: use day-old bread; toast pecans; add extra bourbon for deeper flavor; rest before serving; extra brown sugar before baking adds crunch. Variations: pure maple syrup instead of bourbon; ½ cup dark chocolate chips; 1 cup caramelized apples in layers; ½ cup pumpkin purée and 1 tsp pumpkin spice in custard; dark rum instead of bourbon. Store covered refrigerated up to 4 days. Freeze without sauce up to 2 months; thaw overnight and reheat at 325°F (165°C) until warmed through. Make fresh sauce or reheat gently before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 tbsp bourbon (optional, but recommended)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Pecan filling
- 1½ cups chopped pecans, toasted
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter
Bourbon caramel praline sauce
- 1 cup brown sugar
- ½ cup heavy cream
- ¼ cup unsalted butter
- 2 tbsp bourbon
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 cup chopped pecans
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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 custard: whisk eggs, milk, cream, brown sugar, granulated sugar, vanilla, bourbon, cinnamon, nutmeg and salt in a large bowl until smooth and well combined.
- 3
Prepare the pecan filling: brown the butter by melting it over medium heat and continuing to cook until the milk solids are golden brown and smell nutty. Remove from the heat, then mix the browned butter with the toasted pecans, brown sugar and cinnamon. Set aside.
- 4
Assemble: spread half the bread cubes in the prepared baking dish. Sprinkle half the pecan mixture. Pour half the custard over the bread. Repeat with remaining bread, pecans and custard. Press down gently.
- 5
Chill (optional but recommended): cover and refrigerate at least 30 minutes or up to overnight for deeper flavor.
- 6
Bake: preheat oven to 350°F (175°C). Bake uncovered 50–55 minutes until golden brown, set in the center and slightly crisp on top. If the top browns too quickly, cover loosely with foil during the last 15 minutes.
- 7
Make the bourbon caramel praline sauce: melt brown sugar and butter in a saucepan over medium heat. Stir until smooth. Slowly whisk in cream and bring to a simmer. Simmer 3–5 minutes, then remove from heat. Stir in bourbon, vanilla, salt and pecans.
- 8
Serve: let rest 10–15 minutes before serving. Drizzle warm bourbon caramel sauce over each serving and top with whipped cream if desired.
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From Bobbie's “Bobbie's Recipe Card 123”. Written up by Bobbie's Kitchen · Updated 26 October 2026