Bourbon Apple Pecan Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Spread the brioche or challah cubes in a single layer on a baking sheet. Toast in the oven 8–10 minutes, turning once, until edges are lightly golden but not fully crisp. Remove and let cool slightly.

Prepare apples

Toss the diced apples with the lemon juice in a bowl to prevent browning. Set aside.

Place toasted bread cubes in a buttered 9x13-inch (or equivalent) baking dish and distribute the diced apples evenly among the bread pieces.

Make custard

In a medium saucepan, warm the milk and heavy cream over medium heat until small bubbles form at the edge and it is steaming (do not boil), about 4–5 minutes. Remove from heat.

In a large bowl, whisk the eggs with the granulated sugar, brown sugar, vanilla, cinnamon, nutmeg and salt until combined. Slowly drizzle the warm milk-cream mixture into the egg mixture while whisking constantly to temper the eggs and create a smooth custard.

Stir in 2 tablespoons of the bourbon (reserve remaining bourbon for topping or serving). Pour the custard evenly over the bread and apples, pressing gently so the bread absorbs the liquid. Let sit 15–20 minutes at room temperature to soak; if time allows, cover and refrigerate 1 hour or up to overnight for deeper flavor (if refrigerated, bring to room temperature 30 minutes before baking).

Make pecan topping

While the bread soaks, melt the 3 tablespoons butter in a small skillet over medium heat. Add the chopped pecans and 2 tablespoons brown sugar and cook, stirring, until pecans are toasted and the sugar begins to caramelize slightly, about 3–4 minutes. Remove from heat and stir in the maple syrup and a pinch of coarse salt. Let cool slightly.

When ready to bake, sprinkle the pecan mixture evenly over the soaked bread pudding. If you reserved bourbon for serving, you can drizzle the remaining tablespoon over the top for extra flavor before baking (optional).

Bake

Place the baking dish on a sheet pan (to catch any drips) and bake in the preheated 350°F (175°C) oven 35–45 minutes, until the custard is set around the edges and slightly jiggly in the center and the top is golden and the pecans are fragrant. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.

Rest

Remove from oven and let rest 10–15 minutes; the pudding will continue to set as it cools.

Serve

Dust with powdered sugar if desired and serve warm with whipped cream or vanilla ice cream. Offer extra bourbon on the side for guests to drizzle if desired.