Pecan Pie Bread Puddings with Bourbon Caramel Sauce

Santé Nuts - Pecan Pie Bread Pudding with Bourbon Caramel Sauce

This pecan pie bread pudding with bourbon caramel recipe scratches five different itches at once. It’s a crunchy, buttery pecan pie recipe; it’s a bread pudding recipe; and it’s a bourbon caramel sauce recipe all in one delectable dessert! Best yet, it’s in adorable single servings that bake up in a fraction of the time it takes to cook a pecan pie or bread pudding. You’ll want to break these out any time you have a cookout— the Candied Pecan topping makes these the ideal dessert for a dishes like smoked chicken or baby back ribs. 


Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Servings/Yield: 12 Servings



  • 5 cups ½” stale French bread, challah, or brioche cubes
  • 2 bags (8 ounces) Santé Candied Pecans, divided
  • 4 tablespoons butter, melted, plus more for greasing pan
  • 2 cups half and half
  • 3 eggs
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ¼ teaspoon nutmeg


For the bourbon caramel:

  • ½ cup brown sugar
  • ⅓ cup heavy cream
  • 1 tablespoon bourbon



  1. Preheat oven to 325°F. Butter a 12-cup muffin tin.

  2. In a large bowl toss together bread, half the pecans, butter, half and half, eggs, sugar, cinnamon, vanilla, and nutmeg. Divide mixture between muffin cups, filling them ¾ full, and top with remaining Candied Pecans.

  3. Bake until browned and set, about 20 minutes.

  4. Meanwhile, make caramel. In a small saucepan combine sugar and cream. Bring to a boil and boil 3 minutes. Remove from heat and stir in bourbon.

  5. Serve bread puddings warm, drizzled with caramel.

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