Description
A comforting, easy-to-make dessert that uses stale bread, dried cranberries, and toasted pecans, finished with a rich, warm bourbon sauce. Perfect for using up leftovers and ideal for fall gatherings.
Ingredients
Scale
- 6 cups stale bread (cubed, approx. 300g)
- 1 cup dried cranberries (150g)
- 1 cup pecans (120g, chopped and toasted)
- 2 cups whole milk (480ml)
- 4 large eggs
- 1/2 cup granulated sugar (100g)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (kosher)
- 1/2 cup unsalted butter (115g)
- 1 cup brown sugar (200g)
- 1/2 cup heavy cream (120ml)
- 1/4 cup bourbon (60ml)
- 1/4 teaspoon salt (for sauce)
Instructions
- Preheat oven to 350°F (175°C). Cube stale bread into 1-inch pieces. If bread is fresh, toast cubes at 350°F for 10-15 minutes until dry.
- Toss bread cubes into a large mixing bowl. Scatter dried cranberries and toasted pecans over the bread and toss gently to distribute.
- In a separate bowl, whisk eggs until smooth. Add milk, granulated sugar, vanilla extract, cinnamon, and 1/2 teaspoon salt. Whisk vigorously until sugar is dissolved.
- Pour custard over the bread mixture. Press down gently with a spatula to ensure all cubes are coated. Let sit for at least 15 minutes to allow bread to absorb liquid.
- Grease a 9×13 inch baking dish with butter or non-stick spray. Pour the bread mixture into the dish and spread evenly.
- Bake for 45-50 minutes until the top is golden brown, edges are bubbling, and the center jiggles slightly like a custard. Cover loosely with foil if browning too fast.
- While pudding bakes, make the sauce: In a small saucepan over medium heat, melt butter. Whisk in brown sugar and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until glossy.
- Remove sauce from heat and stir in bourbon, 1/4 teaspoon salt, and optional orange zest.
- Serve bread pudding warm, spooning the warm bourbon sauce over the top.
Notes
Ensure bread is stale or toasted to prevent mushiness. Do not skip the 15-minute soak time for best texture. The sauce thickens as it cools; add a splash of cream if too thick. Leftovers can be refrigerated for up to 3 days. This recipe is not suitable for freezing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 380
- Sugar: 28
- Sodium: 220
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Keywords: bread pudding, cranberry pecan, bourbon sauce, fall dessert, stale bread recipe, easy dessert, Thanksgiving dessert