Pecan Pie Bread Puddings with Bourbon Caramel Sauce

Servings: 12 | Prep Time: 30 min | Difficulty: Medium

Bread pudding chock full of Santé Candied Pecans, baked in a muffin tin for individual servings, drizzled with a bourbon-spiked caramel sauce


  • 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.

Navot Tidharpecans