Chocolate Bread Pudding with Bourbon Pecan Sauce Recipe -
Chocolate Bread Pudding with Bourbon Pecan Sauce Recipe

Chocolate Bread Pudding with Bourbon Pecan Sauce

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"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  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.
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Reviews More Reviews

Mar 19, 2004

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 to become a caramel, but once it does, it will quickly harden into a hard sugar coating on the bottom of your pan if you've not removed it from the heat. But the result is worth the time!! Another reviewer said that she found the dessert dry. To avoid this, simply let the bread cubes sit in the pudding mix for more than 30 minutes, thereby soaking up more of the chocolate pudding. Use the time to fix supper, take a shower, or reverse the directions on the recipe: make the pudding first, and then make the caramel sauce while the Challah bread cubes soak in the pudding. The only modification I make to this recipe is that I cook it for almost an hour, instead of 45 minutes, and I ALWAYS let it sit for at least 10 minutes before serving because the dessert is quite souffle-like and will cave in if it does not sit for a while. Fortunately, it is equally delicious both warm and at room temperature, so don't hesitate to make it early. The rich, buttery sauce is complimented by dark coffee and by a nice whisky.

Nov 08, 2003

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 husband loved it, but next time I will add less bread and watch it more closely while it is in the oven.

Nov 08, 2003

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!

Jan 05, 2004

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.

Nov 04, 2007

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 Amaretto. It was really pretty with the pecans. The bread pudding was so moist and just the perfect amount of chocolate. I can see why chocolate lovers would add chocolate morsels to the top, but to stay true to a bread pudding taste, I don't think there is anything that needs to be changed with this recipie. Thanks SO much. A great fall dessert!

Dec 02, 2008

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.

Feb 01, 2003

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.

Jan 02, 2006

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 everyone who was lucky enough to sample Saturday's fare. I followed the recipe exactly with the exception of adding Ghiradelli semi-sweet chocolate morsels sprinkled on top of the pudding before baking. Thank you!!!


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  • Calories
  • 732 kcal
  • 37%
  • Carbohydrates
  • 76.9 g
  • 25%
  • Cholesterol
  • 236 mg
  • 79%
  • Fat
  • 43.4 g
  • 67%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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