Pecan Bread Pudding With Bourbon Sauce

  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h

Ingredients

Bread Pudding

  • 3/4 c dark brown sugar, packed
  • 4 tbsp. unsalted butter
  • 1/2 c pecan pieces
  • 4 large croissants
  • 1/8 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1 tbsp. pure vanilla extract
  • 1 c whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 1 c granulated sugar

Bourbon Sauce

  • 6 tbsp. unsalted butter
  • Floured baking spray
  • 2 tbsp. bourbon

Instructions

Bread Pudding

  1. Preheat the oven to 350F.
  2. Grease an 8 x 8-inch casserole dish with floured baking spray and set aside.
  3. Melt 4 tablespoons of butter in the microwave.
  4. In a mixer, beat the melted butter and sugar until creamy.
  5. Add the eggs, milk, vanilla, cinnamon, and nutmeg to the mixer. Beat until well blended.
  6. Tear the croissants into 1-inch pieces and layer in the bottom of the prepared pan.
  7. Pour the egg mixture over the croissants and soak for 5 to 10 minutes.
  8. You will need to push the croissant pieces down during this time to ensure even coverage.
  9. After the bread has soaked in the egg mixture, sprinkle the pecan pieces over the bread.
  10. Cover the pan with foil and bake for 25 to 30 minutes.
  11. Remove the foil and bake for an additional 5 to 10 minutes to brown the top.

Bourbon Sauce

  1. Melt 6 tablespoons of butter in a medium saucepan over medium heat.
  2. Add the brown sugar to the melted butter and stir until dissolved.
  3. Stir in the bourbon and cook for 10 minutes to reduce and thicken.