Bread Pudding with Honey Pecan Bourbon Sauce

Bread  Pudding


14-16 cups of Challah bread cut into 1 inch cubes (about 1 – 1/2 loaves of Challah)
2 cups heavy cream 
4 cups whole milk 
6 eggs
1 cup honey 
1/2 cup brown sugar 
2 tbsp vanilla 
1 tsp cinnamon 
1 tsp nutmeg 
2 shots of bourbon 
Pecan Honey-Bourbon Sauce – Recipe Below


  1. Preheat the oven to 350 degrees 
  2. Spray a 9 x 13 in baking dish with cooking spray.  
  3. Place the bread in a large bowl. 
  4. Combine the heavy cream, milk, eggs, honey, brown sugar, vanilla, cinnamon, nutmeg, and bourbon.
  5. Whisk Well 
  6. Pour egg mixture over the bread, stir well to combine
  7. Pour bread mixture into the baking dish
  8. Bake for about 50 minutes, or until the center of the bread pudding has set.  
  9. Serve with the Honey Pecan Bourbon Sauce 

Pecan Honey-Bourbon Sauce

1 cup chopped pecans – toasted
2 cups heavy cream 
1/4 cup honey 
1/2 cup sugar 
1/4 cup corn starch 
2 tbsp vanilla 
1 tbsp bourbon  
2 shots of butter pecan liquor 


  1. Preheat oven to 350 
  2. Place pecans on a baking sheet
  3. Bake for 10 minutes 
  4. In a 1-quart saucepan set over medium heat, combine heavy cream, honey, sugar. 
  5. When the milk mixture warms up, slowly whisk in the corn starch, vanilla, and bourbon. 
  6. When the sauce begins to boil, reduce the heat to a simmer and cook. 
  7. Stir occasionally, for about 5 minutes. 
  8. Remove the sauce from the heat, add pecans, and butter pecan liquor. 
  9. Serve warm.

Recommended Articles

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: