Bourbon Pecan Bread Pudding

Custard-soaked brioche, toasted pecans, and a bourbon-butter sauce baked in cast iron. The dessert that closes out a Texas BBQ dinner.

Prep

20 minutes plus 1 hour soak

Cook

45-50 minutes

Rest

15 minutes

Equipment

• 12-inch cast iron skillet or 9x13 baking dish
• Large mixing bowl
• Whisk
• Small saucepan for the sauce
• Oven at 350F (or smoker at 325F)

Ingredients

• For the pudding:
• 1 lb day-old brioche or challah, cut into 1-inch cubes (about 10 cups)
• 1 cup toasted pecans, roughly chopped
• 1/2 cup raisins (optional)
• 6 large eggs
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 1 cup light brown sugar, packed
• 2 tbsp bourbon
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp kosher salt
• 4 tbsp unsalted butter, melted (for the pan)
• For the bourbon butter sauce:
• 1/2 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1 tsp vanilla extract
• Pinch of kosher salt

Method

1. 01

   TOAST THE BREAD (10 min): Spread the brioche cubes on a sheet pan and bake at 300F for 10 minutes until dry to the touch. Dry bread soaks up custard; fresh bread turns to mush.

2. 02

   TOAST THE PECANS (5 min): Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant — 4-5 minutes. Set aside.

3. 03

   MAKE THE CUSTARD: In a large bowl, whisk together the eggs, milk, cream, brown sugar, bourbon, vanilla, cinnamon, nutmeg, and salt until fully smooth.

4. 04

   ASSEMBLE AND SOAK (1 hour): Grease a 12-inch cast iron skillet or 9x13 dish with the melted butter. Toss the dried bread with the toasted pecans and raisins, then pack into the skillet. Pour the custard evenly over the top. Press the bread down with a spatula to submerge. Rest 30 minutes to 1 hour so the bread fully absorbs — do not skip.

5. 05

   BAKE (45-50 min): Preheat oven to 350F (or smoker to 325F with a light kiss of cherry or apple wood). Bake uncovered until the top is deep golden brown, the center is set (a knife inserted comes out with moist crumbs, not liquid), and the internal temp reads 170F — about 45-50 minutes.

6. 06

   MAKE THE BOURBON SAUCE (10 min): While it bakes, melt 1/2 cup butter in a small saucepan over medium heat. Stir in the brown sugar and cook 2 minutes until dissolved. Add the cream and bring to a simmer, whisking. Reduce heat and simmer 3-4 minutes until glossy. Pull off the heat and stir in the bourbon, vanilla, and salt.

7. 07

   REST (15 min): Let the pudding rest 15 minutes so the custard fully sets. Drizzle generously with the warm bourbon sauce.

How to serve

• Serve warm in bowls with a scoop of vanilla ice cream and extra bourbon sauce poured over.
• Great for brunch the next day — reheat a slice in a skillet with butter.