drunk pecan pie bread pudding

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Drunk Pecan Pie Bread Pudding: A Decadent Twist on a Southern Classic

If you’ve ever found yourself torn between choosing a slice of rich pecan pie and a serving of warm bread pudding, this recipe is the perfect solution. Drunk Pecan Pie Bread Pudding takes the comforting creaminess of bread pudding, infuses it with the nutty sweetness of pecan pie, and gives it a grown-up twist with a touch of bourbon (or rum, if you prefer). The result? A dessert that’s gooey, buttery, and irresistibly indulgent — perfect for holidays, dinner parties, or cozy nights in.

Ingredients You’ll Need

For the Bread Pudding:

6 cups of day-old bread (French bread, brioche, or challah), cubed
1 ½ cups whole milk
1 cup heavy cream
4 large eggs
¾ cup granulated sugar
½ cup light brown sugar
2 teaspoons pure vanilla extract
2 tablespoons bourbon (or dark rum for variation)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt

For the Pecan Pie Topping:

1 cup chopped pecans
½ cup unsalted butter (1 stick)
1 cup brown sugar
⅓ cup light corn syrup
¼ cup bourbon (optional but recommended)
1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Bread

Start by cubing your day-old bread into bite-sized pieces. Slightly stale bread works best because it absorbs the custard without falling apart. If your bread is too fresh, you can lightly toast the cubes in a 300°F (150°C) oven for about 10 minutes to dry them out.

Place the bread cubes in a large greased 9×13-inch baking dish and set aside.