I’ve been on a quest to perfect bread pudding for what feels like forever. You know how some recipes just call to you? This was one of those. Every time I made it, something wasn’t quite right – the texture was off, or it didn’t have that wow factor I was looking for. Then one day, after countless tries and way too many bread cubes to count, this version was born.
Let me tell you about this pecan pie bread pudding. It stands tall and proud, with a texture that’s somehow both light and decadent at the same time. The custard seeps into every nook and cranny of the bread, creating these incredible layers of flavor. And those Georgia pecans from Bird Oil Farms? They transform into these gorgeous, toasty bites of heaven throughout the pudding.
What really takes this over the top is the bourbon Chantilly cream. Trust me, it’s worth the extra few minutes to make. Picture this: clouds of whipped cream, kissed with praline whiskey and cream cheese, melting ever so slowly over warm bread pudding. It’s the kind of dessert that makes people go quiet when they take their first bite.
The Recipe
For the Bread Pudding:
- 4 cups bread cubes (I use Tallow bread, but any good bread works)
- 1 cup light brown sugar
- 6 large eggs
- 2 tablespoons vanilla bean paste
- Corn syrup (about 1/3 cup)
- Heavy cream (1 cup)
- Milk (2 cups)
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1 1/4 cups pecans (Bird Oil Farms are my go-to)
For the Bourbon Chantilly Cream:
- 8 oz cream cheese, softened
- 1/2 cup confectioners’ sugar
- 2 tablespoons praline whiskey
- 1 teaspoon vanilla
- Heavy whipping cream (1 cup)
Let’s Make It
- Start with the custard base. Beat the brown sugar and eggs on medium speed for about 4 minutes until they’re well combined and slightly lighter in color. Take your time here – this step builds the foundation for that perfect texture we’re after.
- Add the vanilla bean paste, corn syrup, heavy cream, milk, salt, and melted butter. Mix on low for a couple of minutes until everything comes together. The mixture should be smooth and smell absolutely heavenly. (source: Ineskohl.info)
- Now for my favorite trick – transfer the custard mixture to a large measuring cup or pitcher. Makes life so much easier when you’re pouring it over the bread, and trust me, you don’t want to lose a drop of this liquid gold.
- Layer your bread cubes in a baking dish, then scatter those beautiful pecans all over. Pour the custard mixture slowly over everything, making sure to get all the bread covered. This is where patience comes in – press those cubes down gently into the custard. They need to soak up all that goodness.
- Let it rest for an hour. This isn’t optional – the bread needs time to drink up all that custard. While you’re waiting, make the Chantilly cream.
- For the cream, beat the softened cream cheese with confectioners’ sugar, praline whiskey, and vanilla until smooth. Then add the heavy cream and whip until you get stiff peaks. Pop it in the fridge until serving time.
- Here’s where we get fancy – the water bath. Place your baking dish inside a larger pan and carefully pour hot water around it, about 2 inches deep. Cover tightly with foil and bake at 350°F for 45 minutes.
- Remove the foil and bake another 20 minutes. You’ll know it’s done when a knife inserted in the center comes out clean.
The end result is something special – a bread pudding that’s custardy and rich, but still light enough that you might be tempted to go back for seconds. The pecans get all toasty and wonderful, and that Chantilly cream? It’s the perfect finishing touch.
Serve it warm, with a generous dollop of that bourbon Chantilly cream melting into all the nooks and crannies. Watch it disappear. And maybe keep the recipe handy – folks are going to ask for it.
