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."

Ingredients {{adjustedServings}} servings 732 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 43.4 g
  • 67%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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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.
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Reviews 24

  1. 31 Ratings


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.


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.


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!