Chocolate Pecan Bread Pudding with Bourbon Caramel Sauce


Prep Time {10 min; 15 min inactive}

Cook Time {45 min }

Serving Size {6 servings}


Bread Pudding:

3/4 Cup Sugar

1/4 Cup Butter, melted

4 Large Eggs

2 Cups Half and Half or Whole Milk

10 Cups French or Italian Bread Cubes, one 8 ounce loaf

4 Ounces Semi-Sweet Chocolate Candy Bar, good quality, coarsely chopped

3/4 Cup Pecans, coarsely chopped

Bourbon Caramel Sauce:

3/4 Cup Butterscotch, Dulce De Leche, or Caramel Ice Cream Topping

2 Tablespoons Bourbon or Whiskey


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1. For pudding, heat oven to 350 degrees. In a large bowl, combine sugar and butter, mixing well. Add eggs; mix well. Gradually stir in half and half, mixing well. Add bread cubes, chocolate and pecans; toss until most of liquid is absorbed. Butter a 10-inch quiche dish or shallow casserole dish. Spoon bread mixture into dish. Bake 40 to 45 minutes or until golden brown and center is set. Transfer to wire rack; let stand at least 15 minutes.

2. In a small saucepan, heat the ice cream topping until very hot. Remove from heat and stir in bourbon. Spoon pudding onto dessert plates. Serve warm or at room temperature with sauce.

Reviews  { write a review }


Excellent! Haven't had bread pudding since my great-grandmother made it years ago. She would be impressed. It's a "keeper" recipe to be enjoyed many times more in the future.