There’s something irresistibly comforting about bread pudding, especially when it’s enhanced with rich, decadent flavors like pecan pie and a boozy twist. This Drunk Pecan Pie Bread Pudding combines the nostalgic appeal of bread pudding with the indulgence of a pecan pie filling and a touch of dark rum or bourbon.
The result is a dessert that’s both rich and comforting, perfect for family dinners or special occasions. With layers of soft, custardy bread, crunchy pecans, and a warm, velvety rum sauce drizzled over the top, this bread pudding is a must-try for those who love to experiment in the kitchen and want to wow their guests with a unique dessert.
Ingredients:
For the Bread Pudding:
- 6 large eggs, beaten
- 1 cup light Karo syrup
- 1 cup heavy cream
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1/4 cup dark rum or bourbon (for an extra punch, use bourbon)
- 8 cups cubed bread (preferably a hearty bread like challah, brioche, or French bread; doesn’t need to be stale)
- 1 cup chopped or halved pecans (divided)
For the Rum Sauce:
- 1 stick butter
- 1 cup granulated sugar
- 1/4 cup dark rum or bourbon
- 1/4 cup water (for a stronger flavor, replace the water with liquor)
How to Make Drunk Pecan Pie Bread Pudding:
- Prepare the Egg Mixture: Start by cracking the eggs into a large mixing bowl and lightly beat them with a whisk or fork. The goal is to combine them gently without over-beating.
- Mix the Remaining Ingredients: To the beaten eggs, add the Karo syrup, heavy cream, melted butter, vanilla extract, sugar, and dark rum (or bourbon). Stir well until all ingredients are fully incorporated, creating a smooth, rich custard base.
- Fold in the Bread and Pecans: Next, fold in the cubed bread, making sure each piece is fully coated with the egg mixture. Then, add half of the pecans to the mix. The bread should begin to soak up the custard, forming a dense, satisfying texture.
- Let the Mixture Soak: For the best results, allow the bread mixture to sit at room temperature for about 1 hour. This step ensures the bread absorbs all the flavors and custard. If you have the time, cover the mixture and refrigerate it for 6-8 hours or overnight for optimal flavor absorption.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it with butter or non-stick cooking spray. If you prefer thicker bread pudding, you can use a smaller baking dish. This will help the pudding stay moist and dense.
- Pour the Pudding into the Dish: Once your bread mixture is fully soaked, pour it into the prepared baking dish. Spread it evenly with a spatula.
- Top with Pecans: Sprinkle the remaining pecans over the top of the bread pudding. These will toast slightly during baking, adding a nice crunch to the texture.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 60 minutes. Keep an eye on it toward the end; the bread pudding should be golden on top and set in the center. If you insert a knife, it should come out clean.
- Prepare the Rum Sauce: While the bread pudding is baking, prepare the rum sauce. In a small saucepan, melt the stick of butter over medium heat. Once melted, add the sugar, dark rum (or bourbon), and water. Stir the mixture well and allow it to simmer for about 10 minutes, until it thickens slightly and becomes syrupy. Keep the sauce warm on low heat until the pudding is ready.
- Drizzle the Sauce: Once the bread pudding is done baking, remove it from the oven. While it’s still hot, pour half of the rum sauce over the pudding, letting it seep into the sides and down between the pudding layers. Let it sit for 15 minutes to absorb the sauce.
- Serve and Enjoy: After the resting time, drizzle the remaining rum sauce over the top. You can adjust the amount based on how saucy you like your pudding. Some people like to pour it all over; others prefer just a little. Either way, the flavor is irresistible!Serve your Drunk Pecan Pie Bread Pudding warm, and for an extra indulgence, top with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Conclusion:
Drunk Pecan Pie Bread Pudding is a decadent dessert that combines the warmth of a classic bread pudding with the rich flavors of pecan pie and a hint of rum or bourbon. The soft, custardy texture of the bread pudding, complemented by the nutty crunch of pecans and the smooth, sweet rum sauce, makes for an unforgettable treat.
Whether served at a holiday gathering, a family dinner, or as a special dessert to end a meal, this recipe is sure to impress your guests. It’s a beautiful balance of sweetness, warmth, and a little kick from the alcohol, making it the perfect dessert to enjoy with loved ones.
