Maple Pecan Bread Pudding {with Bourbon Sauce}
Prep time
Cook time
Total time
Serves: 10
For bread pudding...
  • 1 loaf day old bread (such as egg bread), cut into strips
  • 1 stick butter, melted
  • 4 eggs
  • 2 cups milk
  • 1 cup sugar
  • ½ cup maple syrup
  • 1 Tbl. vanilla
For pecan crumble...
  • 1 cup pecans, chopped
  • ½ cup brown sugar
  • 4 Tbl. butter, melt
For Bourbon Sauce...
  • 1 cup sugar
  • 1 stick butter
  • 1 egg
  • 2 tsp. vanilla
  • ½ cup bourbon
  1. Slice bread into strips and lay in single layer on baking sheet. Leave unwrapped for several hours or overnight.
  2. Preheat oven to 350 degrees. Butter a 2-quart casserole.
For pecan crumble...
  1. Combine pecans, brown sugar and 4 Tbl. melted butter. Reserve.
For bread pudding...
  1. Whisk together eggs, milk, sugar, maple syrup, and vanilla. Reserve.
  2. Melt stick of butter in microwaveable shallow dish. Dip one side of bread strips into melted butter and place in casserole dish. Continue until one layer is completed. Sprinkle about ⅓ of pecan crumble over bread. Continue with remaining bread strips dipped in butter until second layer is complete. Slowly pour egg/mixture over bread allowing to fully absorb.Sprinkle remaining pecan crumble over top.
  3. Bake for 45 minutes. Allow to rest for 10 minutes before serving. Serve with Bourbon Sauce.
For Bourbon Sauce...
  1. In a medium saucepan combine sugar, stick of butter, egg and vanilla. Heat over medium heat whisking until butter has melted and sugar has dissolved. Remove from heat and whisk in bourbon. Serve warm.
Recipe by Lemony Thyme at