Ingredients

1 loaf (about 1 pound) challah or brioche bread, cut into 1-inch cubes

6 large eggs

2 cups heavy cream

1 cup whole milk

1 cup packed light brown sugar

1/2 cup granulated sugar

1/4 cup bourbon (optional, but highly recommended!)

2 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup pecan halves

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1/4 cup maple syrup

1/4 teaspoon salt

Whipped cream or vanilla ice cream, for serving

Caramel sauce, for serving

Chopped pecans, for serving

Instructions

Step 1: Prepare the pecan topping by melting the butter in a medium saucepan over medium heat. Add the brown sugar, maple syrup, and salt. Stir constantly until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Remove from heat and mix in the pecan halves until evenly coated. Pour this topping into the bottom of a 9×13 inch baking dish and spread evenly.

Step 2: In a large bowl, whisk together the eggs, heavy cream, whole milk, brown sugar, granulated sugar, bourbon (if using), melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined and the sugars dissolve. Taste and adjust sweetness or spices if needed.

Step 3: Place the bread cubes in a very large bowl. Pour the custard mixture over the bread and gently toss to coat evenly. Allow the bread cubes to soak in the custard for at least 30 minutes, up to an hour, or cover and refrigerate overnight for best results.

Step 4: Preheat your oven to 350°F (175°C). Pour the soaked bread mixture over the pecan topping in the baking dish and spread it evenly. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes until the top is golden and the custard is set. If the top browns too fast, loosely cover it again with foil.

Step 5: Let the bread pudding cool in the dish for at least 30 minutes before serving. Cut into squares and carefully lift them out. Serve warm with whipped cream or vanilla ice cream, drizzle caramel sauce on top, and sprinkle with chopped pecans if you like.

Tips & Variations

For a richer flavor, use brioche bread or challah as they absorb the custard beautifully and add sweetness.

If you prefer a non-alcoholic version, simply omit the bourbon or substitute with vanilla extract.

Soaking the bread overnight helps the custard fully absorb, creating an even creamier texture.

Add raisins or dried cranberries to the custard for a fruity twist.

Instead of pecans, use walnuts or almonds for different nutty flavors in the topping.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 1-2 minutes or in a preheated 350°F (175°C) oven until heated through. It also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use other types of bread?

Yes, sturdy and slightly sweet breads like brioche, challah, or even French bread work best. Avoid very soft or pre-sliced sandwich bread as they can become too mushy.

Do I have to use bourbon?

No, bourbon is optional but adds a lovely depth of flavor. You can omit it or replace it with an equal amount of vanilla extract or a flavored syrup to keep the taste interesting.