This bread pudding is one of those recipes that came about when I couldn’t decide between two desserts I absolutely love: pecan pie and bread pudding. So, I figured… why not combine them? And oh my goodness, what a good idea that turned out to be. It’s rich, custardy, sweet (but not too sweet), with toasted pecans giving it just the right amount of crunch. The kicker, though, is the bourbon Chantilly cream—it’s creamy, a little boozy, and ridiculously indulgent. I’ve made this for everything from family gatherings to random weeknight cravings, and it never disappoints.
Honestly, I’ve been tweaking this recipe for ages. I wanted the texture to be just right—fluffy, but still custardy enough to feel like bread pudding, not dry or dense. After a lot of trial and error (and a few near kitchen disasters), I think I finally nailed it. So, if you love warm, buttery desserts, this one’s for you. Let’s make it!
What You’ll Need
For the Bread Pudding:
- 1 cup light brown sugar
- 6 large eggs
- 2 tablespoons vanilla bean paste (or vanilla extract if that’s what you’ve got—it’s all good)
- 1 cup light corn syrup
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 8 cups of challah or brioche bread, cut into 1-inch cubes (day-old bread works best!)
- 1 1/4 cups pecans, roughly chopped (toasted if you’re feeling fancy)
For the Bourbon Chantilly Cream:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons praline whiskey (or bourbon—whatever you like or have on hand)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Step-by-Step Instructions
1. Mix the Custard
First things first, grab a big bowl. Whisk together the brown sugar and eggs until it’s nice and smooth. I like to use a hand mixer for this, but a whisk works fine if you don’t mind a little arm workout. Once it’s mixed, stir in the vanilla bean paste. (source:Ineskohl.info)
Now, slowly pour in the corn syrup, heavy cream, milk, salt, and melted butter. Keep mixing until it all comes together. It should smell amazing at this point—kind of like melted caramel with a hint of vanilla.
Pro tip: Pour the custard into a large measuring cup or pitcher when you’re done. It’s so much easier to pour over the bread later without making a giant mess (I’ve definitely learned that the hard way).
2. Assemble the Bread Pudding
Take your bread cubes and spread them evenly in a greased 9×13-inch baking dish. Sprinkle the chopped pecans all over the top—make sure they’re evenly distributed so every bite has a little crunch.
Now for the fun part: Pour the custard slowly over the bread. Take your time here—you want every single piece to soak it up. Once you’ve poured it all, use the back of a spoon (or your hands if you’re like me) to press the bread down into the custard. This helps it absorb everything and makes the texture so much better.
Here’s the trick: Let it sit. Cover the dish lightly with foil or plastic wrap and let it rest for at least an hour. I know it’s tempting to skip this, but trust me, the soak time makes all the difference.
3. Bake It in a Water Bath
When you’re ready to bake, preheat your oven to 350°F. Place the baking dish into a larger roasting pan or something similar, then carefully pour hot water into the outer pan until it comes about 2 inches up the sides of the dish. Be careful not to splash water into your bread pudding—it’s a custard, not soup!
Cover the bread pudding tightly with foil and bake for 45 minutes. Then, take off the foil and bake for another 20 minutes or so. You’ll know it’s done when the top is golden brown, and a knife inserted in the center comes out clean. Let it cool slightly before serving.
4. Make the Bourbon Chantilly Cream
While the bread pudding is baking, whip up the Chantilly cream. In a mixing bowl, beat the cream cheese, powdered sugar, whiskey, and vanilla extract until it’s smooth and fluffy.
Next, slowly pour in the heavy cream while mixing on medium-high speed. Keep going until stiff peaks form—it should look thick and pillowy, like the best whipped cream you’ve ever seen. Stick it in the fridge until you’re ready to serve.
Time to Serve!
Once the bread pudding is ready, cut it into squares and spoon a generous dollop of the bourbon Chantilly cream on top. Seriously, don’t skimp on the cream—it’s so good. If you want to get a little fancy, sprinkle a few extra pecans over the top or drizzle some caramel sauce (store-bought is fine—no judgment here).
Tips for Success
- Don’t Skip the Soak: Letting the bread sit in the custard for an hour is key to getting that perfect, custardy texture.
- Bread Choices: Challah and brioche are my go-tos, but any soft white bread will work. Just make sure it’s slightly stale—it soaks up the custard better that way.
- Leftovers (if you have any): This reheats beautifully. Just pop it in the oven at 300°F for about 10–15 minutes, and it’ll be just as good as the first day.
Why This Recipe Works
I’m telling you, this pecan pie bread pudding has something for everyone. It’s sweet but not cloying, buttery without being too rich, and that little crunch from the pecans is pure magic. The Chantilly cream? It’s the cherry on top (but better). Honestly, every time I make this, people ask for the recipe—it’s that good.
So, grab some bread, pour yourself a little whiskey (for the cream… or just for sipping), and get baking. You’re going to love this one! Let me know if you try it—I’d love to hear how it turns out.
