Bourbon Pecan Bread Pudding – A Southern Classic

This is very easy to prepare and incredibly tasty. It’s rich, filling and perfect for a picnic or BBQ. 

In a clinch, you can skip the time in the refrigerator, but it does improve the final result, if you have the time to spare.


8 -9 large Croissants, torn into 1 inch pieces.
5 eggs, plus two egg yolks
2 cups Soy or Whole Milk
1 cup Heavy Cream (Whipping Cream)
2 Tbsp Bourbon 
2 tsp Vanilla Extract
2 cups White Sugar
1/2 cup Raisins
1 cup Pecans
Freshly grated Nutmeg, approx 1/4 tsp
1Tbsp Butter for greasing the pan

Begin by greasing a large Pyrex baking dish (approx 10 1/2 x 15 1/2) with the butter. Then tear the croissants into 1 inch pieces and set them into the baking dish. Sprinkle on the raisins.

Beat together the eggs, extra yolks, then add the soy milk, heavy cream, bourbon, vanilla extract, nutmeg and finally the sugar and combine. Pour this mixture over the croissants and push down with a fork. Cover and refrigerate for 12-24 hours.

Preheat oven to 350F, remove the  pudding from the refrigerator, sprinkle with the pecans and bake in the center rack covered for 35 minutes, and then uncovered for an additional 10 minutes or until the pudding springs back when touched. Cool slightly and serve.

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