Bourbon-Soaked Bread Pudding with Pecan Crumble

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 desserts 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.

Prep: 20 min Cook: 50 min Serves 8 American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Bourbon-Soaked Bread Pudding with Pecan Crumble take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Bourbon-Soaked Bread Pudding with Pecan Crumble?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Bourbon-Soaked Bread Pudding with Pecan Crumble?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bourbon-Soaked Bread Pudding with Pecan Crumble for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bourbon-Soaked Bread Pudding with Pecan Crumble?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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