Pecan Pie Bread Puddings with Bourbon Caramel Sauce

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

Servings/Yield: 12 Servings

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— they make the ideal dessert for smoked chicken or baby back ribs, and they also pair perfectly with our butternut squash and black bean chili with chipotle almonds. Or just make them to enjoy on your porch with a Sazerac or a mint julep.


  • 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℉. 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 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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