Chocolate Bread Pudding with Bourbon Pecan Sauce

Chocolate Bread Pudding with Bourbon Pecan Sauce


"A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat."
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servings 732 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 43.4 g
  • 67%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
  2. To make pudding: preheat oven to 350 degrees F (175 degrees C).
  3. Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
  4. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
  5. Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.



Make this fabulous, rich dessert only if you have at least 30 minutes to dedicate to it. The caramel sauce requires a watchful eye, because your sugar-water-cream mix takes about ten minutes t...

This pudding tasted good, but it is time consuming to make it. I also think that it called for a little too much bread because my pudding turned out pretty dry. I will make it again because my...

My husband requested bread pudding so I tried this recipe and he loved it. I used Southern Comfort instead of bourbon. He wants me to make this for Thanksgiving instead of pumpkin pie!

When we had eaten our fill, I poured the remaining sauce over the leftovers and put it in the fridge. The leftovers were even better than the original.

This is the best Chocolate Bread Pudding. The recipie seemed daunting when read but was really simple once I got started. The sauce turned out perfect with good ole Jack Daniels and some Amarett...

I like another reviewer added more chips on the top for an even more chocolately flavor. I have also made it with cinnamon raisin bread. Pretty tasty also.

People were asking to take some of this home with them. I added the bourbon earlier in the instructions in order to reduce the strength of the taste.

I made this recipe for New Year's Eve since my husband said it was his all-time favorite dessert. Oh My!!! This was the best thing I've ever eaten...ever! That sentiment has been repeated by ...

Whole family enjoyed it. After it was in the pan I added a few handfuls of chocolate chips on top because the pudding didn't taste chocolatey enough. The chips helped, but next time I think I wi...