Real Recipes From Real Home Cooks ®

bread pudding with bourbon pecan sauce

a recipe by
Elaine Wilson
Prattville, AL

I found this recipe online, and then tweaked it a bit. Some by choice, some by accident and some due to necessary substitution. I wrote a poem (100% true) about the first time I made this. However it is too long to post here, so I'll put it in the comment section, in parts! No idea on the nutritional content. Suffice it to say "it ain't good for you" but it does taste wonderful, so save it for company or special occasions! I borrowed this pic from the original recipe, but will take one of my own when I make this over the holidays. I have been using this recipe since 2008.

serves 8-10
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For bread pudding with bourbon pecan sauce

  • 1/2 c
    butter, melted (1 stick)
  • 1 c
  • 1
  • 1/2 c
  • 1/2 c
    bourbon or moonshine
  • 1/2 c
    pecans, in pieces, toasted
  • 6-7 c
    rolls or french bread, at least 2 days old, i prefer egg rolls, torn into 1-inch square pieces
  • 1 qt
    heavy cream
  • 3
    eggs, beaten
  • 2 c
  • 2 tsp
    pure vanilla extract
  • 1/2 c
    golden raisins
  • 1/2 c
  • 1/4 tsp
    allspice, ground
  • 1/4 tsp
  • butter for greasing dish/pan

How To Make bread pudding with bourbon pecan sauce

  • 1
    Bourbon Pecan Sauce: In a saucepan, melt butter; add sugar, water and egg, whisking to blend well.
  • 2
    Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
  • 3
    Whisk in moonshine or bourbon to taste. Remove from heat and add toasted pecans. Whisk before serving.
  • 4
    The sauce should be soft, creamy, and smooth. I like the sauce warm but not hot.
  • 5
    Bread Pudding: Preheat oven to 350°F.
  • 6
    Soak the bread in the heavy cream in a large mixing bowl. Stir with hands until well mixed and all the cream is absorbed. If you think the mixture looks too dry, add a few tablespoons more of the heavy cream or milk.
  • 7
    In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture.
  • 8
    Gently stir the raisins and coconut into the mixture.
  • 9
    Grease bottom and sides of a 9x13 inch baking dish/pan with butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
  • 10
    Serve with bourbon pecan sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

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