Bourbon-Soaked Bread Pudding with Pecan Crumble

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Rich bread pudding made with stale bread soaked in bourbon-scented custard, topped with a crunchy pecan crumble for a Kentucky-style dessert. This American-inspired recipe, ready in about 70 minutes, layers Day-old bread, Bourbon, Whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 loaf (8 cups, cubed) Day-old bread
• 1/4 cup Bourbon
• 2 cups Whole milk
• 1 cup Heavy cream
• 4 large Eggs
• 1/2 cup Brown sugar
• 1 tsp Vanilla extract
• 1/2 tsp Ground cinnamon
• 1/4 tsp Salt
• 1/2 cup (chopped) Pecans
• 3 tbsp (melted) Butter
• 2 tbsp Granulated sugar

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Step 2: Whisk bourbon, whole milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, and salt in a large bowl until smooth.
3. Step 3: Add cubed bread to the bowl and toss until fully coated. Let sit for 15 minutes, stirring occasionally, until bread absorbs liquid.
4. Step 4: Pour bread mixture into the prepared baking dish and press down gently.
5. Step 5: In a separate bowl, mix chopped pecans, melted butter, and granulated sugar until crumbly.
6. Step 6: Sprinkle pecan mixture evenly over the top of the bread pudding.
7. Step 7: Bake for 45-50 minutes until center is set and top is golden brown. Cool for 20 minutes before serving.