Texas-Style Pecan Praline Bread Pudding with Bourbon Sauce

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Decadent bread pudding studded with toasted pecans and drizzled with a warm bourbon sauce, offering a sweet taste of Texas hospitality. This American-inspired recipe, ready in about 70 minutes, layers day-old French bread, whole milk, heavy cream 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 480 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

• 8 cups cubed (1-inch) day-old French bread
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup chopped toasted pecans
• 4 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1/4 cup bourbon
• 1/2 cup heavy cream (for sauce)

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Instructions

1. Step 1: Preheat oven to 350°F. Butter a 9x13-inch baking dish. In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 1 cup granulated sugar, 1 tablespoon vanilla extract, and 1 teaspoon ground cinnamon until smooth.
2. Step 2: Add 8 cups of 1-inch cubed day-old French bread and 1 cup chopped toasted pecans to the custard mixture, gently folding to combine. Let soak for 15 minutes to allow the bread to absorb the custard.
3. Step 3: Transfer the soaked bread mixture into the prepared baking dish and bake for 45-50 minutes until the top is golden and a knife inserted in the center comes out clean.
4. Step 4: Meanwhile, make the bourbon sauce: in a small saucepan over medium heat, melt 4 tablespoons unsalted butter with 3/4 cup dark brown sugar, stirring until the sugar dissolves and the mixture is bubbly, about 3 minutes. Remove from heat and carefully stir in 1/4 cup bourbon and 1/2 cup heavy cream until smooth.
5. Step 5: Serve warm bread pudding with generous spoonfuls of bourbon sauce drizzled over each portion for a rich, nutty finish.