Looking for a decadent and boozy dessert to impress your guests? The Drunk Pecan Pie Bread Pudding is a rich and flavorful dish that combines the best of pecan pie and bread pudding, topped with a delicious rum sauce. This recipe is easy to make and perfect for a special occasion or a cozy night in.
Why You’ll Love This Drunk Pecan Pie Bread Pudding
- Rich and Decadent: Indulge in the buttery taste and warm rum flavor of this dessert.
- Layers of Flavor: This bread pudding is filled with rich, delicious layers of bread and pecans.
- Easy Preparation: With simple steps and common ingredients, you can create this impressive dish.
- Sweet and Creamy: The rum sauce adds a sweet and creamy finish to the pudding.
Ingredient Notes
To make this delicious Drunk Pecan Pie Bread Pudding, you will need the following ingredients:
- 6 large eggs, beaten
- 1 cup light Karo syrup
- 1 cup heavy cream
- 1/2 cup butter, melted
- 2 tsp vanilla extract
- 1 cup sugar
- 1/4 cup dark rum or bourbon
- 8 cups cubed bread (use a hearty or heavy bread)
- 1 cup chopped or halved pecans, divided
Rum Sauce
For the flavorful rum sauce, you’ll need:
- 1 stick butter
- 1 cup sugar
- 1/4 cup dark rum or bourbon
- 1/4 cup water (optional, for a lighter flavor)
How to Make Drunk Pecan Pie Bread Pudding
Step 1: Mixing the Ingredients
In a large mixing bowl, beat the eggs. Add all the ingredients except the bread and pecans. Mix well until everything is combined.
Step 2: Folding the Bread
Fold in the cubed bread and half of the pecans. Let the mixture sit at room temperature for 1 hour, stirring occasionally. For best results, refrigerate the mixture for 6–8 hours or overnight.
Step 3: Baking
Preheat the oven to 350°F. Prepare a baking dish with butter or cooking spray. Pour the mixture into the dish and top it with the remaining pecans. Bake for 60 minutes.
Step 4: Making the Rum Sauce
While the bread pudding is baking, melt the butter in a saucepan. Add sugar, rum or bourbon, and water. Simmer the mixture for 10 minutes, then let it sit to keep warm until the bread pudding is done.
Step 5: Finishing Touches
Once the bread pudding is ready, pour half of the rum sauce over the top while it’s still hot. Let it sit for 15 minutes, then add more sauce as desired. Serve warm with vanilla ice cream or fresh whipped topping.
Storage Options
To store any leftover Drunk Pecan Pie Bread Pudding, refrigerate it in an airtight container for up to 3 days. You can also freeze individual portions for future enjoyment. When ready to eat, reheat the pudding in the oven or microwave until warm.
Variations and Substitutions
- Nut-Free Version: Replace the pecans with toasted coconut or chopped dried fruit for a nut-free option.
- Gluten-Free Option: Use gluten-free bread to make this recipe suitable for gluten-sensitive individuals.
- Alcohol-Free Alternative: Substitute the rum or bourbon in both the bread pudding and the sauce with a non-alcoholic extract for a family-friendly version.
- Fruit Addition: Add diced apples or dried cranberries to the bread pudding for a fruity twist.
What to Serve With Drunk Pecan Pie Bread Pudding
- Whipped Cream: A dollop of freshly whipped cream adds a creamy touch to the dessert.
- Vanilla Ice Cream: Enjoy the warm pudding with a scoop of vanilla ice cream for a delightful contrast.
- Caramel Sauce: Drizzle some warm caramel sauce over the pudding for an extra indulgent treat.
- Hot Coffee: Pair the rich flavors of the pudding with a hot cup of coffee or a shot of espresso.
Frequently Asked Questions
Can I use pecan halves instead of chopped pecans in this recipe?
Yes, you can use pecan halves instead of chopped pecans for a different texture in the bread pudding.
Is it necessary to use rum or bourbon in this recipe?
The rum or bourbon adds depth of flavor to the pudding, but you can omit it if you prefer an alcohol-free version.
Can I prepare this recipe in advance?
Yes, you can assemble the bread pudding ahead of time and refrigerate it overnight before baking for a convenient make-ahead dessert.
How can I make the bread pudding less sweet?
You can reduce the amount of sugar in the recipe or use a sugar substitute for a less sweet version of the pudding.
After making this Drunk Pecan Pie Bread Pudding, you can expect a rich and indulgent dessert that balances the sweetness of pecan pie with the creamy texture of bread pudding. The warm rum sauce enhances the flavors and makes each bite a delightful experience. Your guests will be impressed by the decadence and depth of flavors in this unique dessert.
Drunk Pecan Pie Bread Pudding
Ingredients
- 6 large eggs beaten
- 1 cup light Karo syrup
- 1 cup heavy cream
- 1/2 cup butter melted
- 2 tsp vanilla extract
- 1 cup sugar
- 1/4 cup dark rum or bourbon
- 8 cups cubed bread use hearty or heavy bread
- 1 cup chopped or halved pecans divided
Rum Sauce
- 1 stick butter
- 1 cup sugar
- 1/4 cup dark rum or bourbon
- 1/4 cup water optional, for a lighter flavor
Instructions
- In a large mixing bowl, beat the eggs. Add all the ingredients except the bread and pecans. Mix well until everything is combined.
- Fold in the cubed bread and half of the pecans. Let the mixture sit at room temperature for 1 hour, stirring occasionally. For best results, refrigerate the mixture for 6-8 hours or overnight.
- Preheat the oven to 350 degrees. Prepare a baking dish with butter or cooking spray. Pour the mixture into the dish and top it with the remaining pecans. Bake for 60 minutes.
- While the bread pudding is baking, melt the butter in a saucepan. Add sugar, rum or bourbon, and water. Simmer the mixture for 10 minutes, then let it sit to keep warm until the bread pudding is done.
- Once the bread pudding is ready, pour half of the rum sauce over the top while it's still hot. Let it sit for 15 minutes, then add more sauce as desired. Serve warm with vanilla ice cream or fresh whipped topping.