Apple Cider Bread Pudding with Caramel Bourbon-Pecan Sauce

This apple cider bread pudding is always the first dessert to vanish during Thanksgiving dinner! It also won me first place in a pecan dessert cooking competition a few years ago!

Prep Time:
30 mins
Cook Time:
1 hrs 5 mins
Additional Time:
15 mins
Total Time:
1 hrs 50 mins
Servings:
12
Yield:
12 servings

Ingredients

Bread Pudding:

  • 6 cups cubed day-old French bread

  • 2 medium apples - peeled, cored, and chopped

  • ½ cup dark raisins

  • 4 large eggs

  • 1 cup light brown sugar

  • 1 ½ teaspoons pure vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 3 cups whole milk

  • 1 cup apple cider

Caramel Bourbon-Pecan Sauce:

  • 1 cup chopped pecans

  • 2 cups light brown sugar

  • 1 cup light corn syrup

  • 1 cup heavy cream

  • ½ cup butter

  • ¼ cup bourbon

  • 2 teaspoons pure vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  2. Combine bread cubes, apples, and raisins in a very large bowl.

  3. Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.

  4. Pour bread pudding mixture into the prepared pan and smooth into an even layer.

  5. Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.

  6. Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.

  7. Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.

  8. Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.

  9. Serve sauce with bread pudding.

Nutrition Facts (per serving)

657 Calories
26g Fat
101g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 657
% Daily Value *
Total Fat 26g 33%
Saturated Fat 12g 59%
Cholesterol 116mg 39%
Sodium 308mg 13%
Total Carbohydrate 101g 37%
Dietary Fiber 2g 8%
Total Sugars 73g
Protein 8g
Vitamin C 2mg 8%
Calcium 164mg 13%
Iron 2mg 10%
Potassium 340mg 7%

* 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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