Warm Pecan Praline Bread Pudding with Bourbon Caramel Sauce
A rich bread pudding studded with toasted pecans and drizzled with a luscious bourbon-infused caramel sauce, echoing Southern dessert traditions. This american-inspired desserts ready in about 70 minutes layers melted unsalted butter, 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
- 6 cups cubed (about 10 oz) day-old French bread
- 3 tbsp, melted unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup, toasted and chopped pecans
- 1 cup brown sugar
- 4 tbsp unsalted butter (for sauce)
- 1/4 cup bourbon
- 1/2 cup heavy cream (for sauce)
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F and butter a 9x9-inch baking dish. Toss 6 cups cubed day-old French bread with 3 tbsp melted unsalted butter and 1 cup toasted, chopped pecans. Spread evenly in the dish.
- Step 2: In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3/4 cup granulated sugar, 1 tbsp vanilla extract, and 1 tsp ground cinnamon until smooth and fragrant.
- Step 3: Pour the custard mixture evenly over the bread cubes, pressing gently to soak. Let stand for 15 minutes to absorb.
- Step 4: Bake uncovered for 45-50 minutes until the custard is set and the top is golden brown.
- Step 5: While pudding bakes, make the bourbon caramel sauce by melting 1 cup brown sugar and 4 tbsp unsalted butter in a saucepan over medium heat, stirring frequently until smooth and bubbling.
- Step 6: Carefully stir in 1/4 cup bourbon, 1/2 cup heavy cream, and 1/4 tsp salt. Simmer for 3-4 minutes until thickened and glossy.
- Step 7: Serve warm bread pudding drizzled generously with bourbon caramel sauce for a decadent Southern-inspired dessert.
Frequently asked questions
How long does Warm Pecan Praline Bread Pudding with Bourbon Caramel Sauce 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 Warm Pecan Praline Bread Pudding with Bourbon Caramel Sauce?
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 Warm Pecan Praline Bread Pudding with Bourbon Caramel Sauce?
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 Warm Pecan Praline Bread Pudding with Bourbon Caramel Sauce 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 Warm Pecan Praline Bread Pudding with Bourbon Caramel Sauce?
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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