Pecan Pie Bread Pudding with Bourbon Chantilly Cream

This pecan pie bread pudding recipe took countless attempts to perfect, and the result is worth every minute. Imagine this: tender bread cubes soaked in a luscious custard, layers of toasted pecans adding crunch and rich flavor, all topped with a dollop of bourbon Chantilly cream that melts ever-so-slowly over the warm pudding. It’s an experience, not just a dessert.

Why You’ll Love This Recipe

• Perfect Texture: The bread soaks up a creamy custard, achieving a texture that’s both light and luxurious.
• Toasted Pecans: Using high-quality pecans like those from Bird Oil Farms enhances the flavor, with each bite delivering a toasty, nutty delight.
• Bourbon Chantilly Cream: A hint of praline whiskey gives the cream a delicate kick that pairs perfectly with the rich custard.

Ingredients

For the Bread Pudding

• 4 cups bread cubes (Tallow bread or any quality bread)
• 1 cup light brown sugar
• 6 large eggs
• 2 tablespoons vanilla bean paste
• 1/3 cup corn syrup
• 1 cup heavy cream
• 2 cups milk
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 1/4 cups pecans (preferably from Bird Oil Farms or a similar quality brand)

For the Bourbon Chantilly Cream

• 8 oz cream cheese, softened
• 1/2 cup confectioners’ sugar
• 2 tablespoons praline whiskey (or bourbon, for a stronger flavor)
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Step-by-Step Instructions

Prepare the Custard Base

1. Beat the Brown Sugar and Eggs: In a large mixing bowl, beat the brown sugar and eggs on medium speed for about 4 minutes, until well combined and slightly lighter in color. This helps create that perfect custard texture.
2. Add the Remaining Ingredients: To the egg mixture, add vanilla bean paste, corn syrup, heavy cream, milk, salt, and melted butter. Mix on low speed until everything is fully combined and smooth. Transfer this custard mixture to a large measuring cup or pitcher to make pouring easier.

Assemble the Bread Pudding

3. Layer the Bread and Pecans: In a baking dish, layer the bread cubes and sprinkle the pecans evenly over the top.
4. Pour the Custard Over the Bread: Slowly pour the custard mixture over the bread and pecans, making sure to cover all the bread. Press the bread cubes gently down into the custard to ensure they soak up all the liquid.
5. Let It Rest: Allow the mixture to rest for 1 hour so the bread can fully absorb the custard.

Make the Bourbon Chantilly Cream

6. Cream the Ingredients: In a medium bowl, beat the softened cream cheese with the confectioners’ sugar, praline whiskey, and vanilla extract until smooth.
7. Whip the Cream: Add the heavy whipping cream and continue to beat until stiff peaks form. Refrigerate the Chantilly cream until ready to serve.

Bake the Bread Pudding

8. Prepare a Water Bath: Place the baking dish inside a larger pan and carefully pour hot water around it, about 2 inches deep. This water bath keeps the custard from overcooking, giving you a soft, custardy bread pudding.
9. Cover and Bake: Cover the baking dish tightly with foil and bake at 350°F for 45 minutes.
10. Finish Baking: Remove the foil and bake for an additional 20 minutes. The pudding is done when a knife inserted in the center comes out clean.

Serve

11. Serve Warm with Chantilly Cream: Serve the bread pudding warm, topped with a generous spoonful of bourbon Chantilly cream. The cream will begin to melt into the bread pudding, creating an unforgettable experience in each bite.

Serving and Storage Tips

• Serving: This dessert is best served warm, straight from the oven. The Chantilly cream adds an incredible texture contrast when melting over the warm pudding.
• Storage: Store leftover bread pudding in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain its texture.

Variations

• Add Chocolate Chips: Sprinkle chocolate chips between the layers of bread for a chocolate twist.
• Raisin and Spice Addition: For a classic twist, add a handful of golden raisins and a pinch of nutmeg or cinnamon.
• Nutty Variations: Substitute pecans with walnuts or add a combination of both for a different flavor profile.

Helpful Tips

• Use Stale Bread: Slightly stale bread absorbs the custard better, creating a more cohesive pudding.
• Don’t Skip the Water Bath: The water bath prevents the custard from overcooking, keeping the pudding soft and creamy.
• Let It Rest: Allowing the custard to soak into the bread for an hour ensures that each bite is perfectly infused with flavor.

Frequently Asked Questions

1. Can I use store-bought bourbon cream or whipped cream instead?
Yes, but homemade bourbon Chantilly cream has a fresher, richer taste that complements the pudding perfectly.

2. Can I make this recipe without a water bath?
A water bath helps prevent the custard from overcooking, but if you’re in a pinch, you can skip it. However, be sure to monitor closely to avoid drying out the pudding.

3. Can I substitute regular vanilla extract for vanilla bean paste?
Yes, vanilla extract will work, but vanilla bean paste adds a stronger, richer vanilla flavor.

4. Can I freeze leftover bread pudding?
Yes, freeze portions in an airtight container for up to 2 months. Thaw and reheat in the oven for the best texture.

5. What other types of bread work well?
Brioche, challah, or French bread are all excellent choices as they absorb the custard beautifully.

This pecan pie bread pudding is the kind of dessert that leaves an impression. The creamy custard, toasty pecans, and bourbon-spiked Chantilly cream make it a memorable treat, and every bite is worth savoring. Perfect for holidays or anytime you want to treat yourself and others, this recipe is one you’ll want to come back to again and again!

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