Bourbon Pecan Bread Pudding with Warm Vanilla Sauce
This bread pudding uses day-old bread, pecans, and a splash of bourbon in the custard. It bakes in a Dutch oven or regular pan and is finished with a simple warm vanilla sauce.
Ingredients (serves 6–8)
For the pudding: 6 cups cubed day-old bread, 3 eggs, 2 cups milk, 1/2 cup sugar, 2–3 tablespoons bourbon, 1 teaspoon vanilla, 1/2 cup chopped pecans, 1/2 teaspoon cinnamon, and a pinch of salt. For the sauce: 1/2 cup sugar, 1/4 cup butter, 1/2 cup heavy cream or milk, 1 teaspoon vanilla.
Method
Place the bread cubes in a greased Dutch oven or baking dish. Whisk the eggs, milk, sugar, bourbon, vanilla, cinnamon, and salt. Pour over the bread and let soak 10–15 minutes. Sprinkle with pecans. Cover and bake over medium campfire coals (with coals on the lid) or in a 350°F oven for 35–45 minutes until set, lightly browned, and at least 160°F in the center on a food thermometer. For the sauce, melt the butter and sugar in a small pan, stir in the cream, and simmer until slightly thickened. Remove from heat and add vanilla. Serve the warm pudding with the sauce. FDA egg-safety guidance
Day-old bread absorbs the custard better than fresh. Cooking does not reliably remove all alcohol. For anyone avoiding alcohol, replace the bourbon with milk and use alcohol-free vanilla in both pudding and sauce. The pudding can be assembled ahead, kept at 40°F or below, and baked within 24 hours at the campsite. USDA alcohol-retention data USDA egg-storage guidance
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
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