drunk pecan pie bread pudding

Step 2: Make the Bourbon Custard Mixture

In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Slowly pour in the bourbon (or rum) while whisking to fully combine.

This custard mixture should be rich, creamy, and fragrant — the bourbon adds warmth and depth that will make your bread pudding stand out.

Step 3: Soak the Bread

Pour the custard mixture evenly over the cubed bread. Use a spoon or spatula to gently press the bread down so it’s fully soaked. Cover the dish and let it rest for at least 30 minutes at room temperature — or refrigerate overnight if you want a stronger flavor and more pudding-like texture.

This soaking process is key: it ensures the custard seeps into every piece of bread, creating that luscious, melt-in-your-mouth texture.

Step 4: Prepare the Pecan Pie Topping

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup until smooth and glossy. Let the mixture simmer gently for about 2 minutes, stirring constantly.

Remove the saucepan from the heat, then stir in the bourbon and vanilla extract. Be careful — the alcohol may bubble slightly. Once mixed, fold in the chopped pecans.

You should have a thick, caramel-like pecan sauce with a sweet, boozy aroma.

Step 5: Assemble and Bake

Preheat your oven to 350°F (175°C).
Pour the warm pecan topping evenly over the soaked bread mixture, spreading it gently with a spatula so that the pecans and caramel cover most of the surface.

Bake for 45–50 minutes, or until the top is golden brown and the center is set but still slightly jiggly. If the pecans start to brown too quickly, cover the dish loosely with foil during the last 10 minutes of baking.

Step 6: Make It Extra Boozy (Optional)

For an added kick, you can make a quick bourbon glaze:
Mix 2 tablespoons melted butter, 2 tablespoons bourbon, ½ cup powdered sugar, and a splash of cream until smooth. Drizzle this glaze over the warm bread pudding right before serving.

Step 7: Serve and Enjoy

Allow the bread pudding to rest for 10 minutes before serving. The caramel pecan topping will thicken slightly, creating a beautiful glossy crust.

Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. Each bite delivers a perfect blend of creamy custard, nutty crunch, and the sweet warmth of bourbon — a dessert that feels both comforting and sophisticated.

Tips for Success

• Use quality bread: Brioche or challah add richness and soak beautifully.
• Don’t skip the resting time: The longer the bread soaks, the better the flavor and texture.
• Customize your spirit: Bourbon is classic, but dark rum or brandy work beautifully too.
• Make ahead: This dessert can be baked a day ahead and gently reheated before serving.

Final Thoughts

Drunk Pecan Pie Bread Pudding is what happens when two beloved Southern desserts fall in love — it’s sticky, rich, and sinfully satisfying. The buttery pecan topping seeps into the custardy bread, creating layers of flavor that taste like home and celebration in every bite.

Whether served at Thanksgiving, Christmas, or a casual weekend dinner, this dessert is sure to have everyone asking for seconds — and maybe even the recipe!