This White Chocolate Pecan Bread Pudding with Whiskey Cream Sauce is a more sophisticated version of a regular bread pudding. The bread pudding itself is made with French bread, raisins, chopped white chocolate, and pecans. The cream sauce is made with butter, sugar, cream, Whiskey, and Creme de Cacao liqueur (chocolate liqueur). The bread pudding is served with the hot cream sauce poured over it.
This bread pudding recipe is a favorite in my family. We love it because we love white chocolate and various liqueurs with our desserts sometimes. In this recipe, I added white chocolate to the bread pudding and Chocolate liqueur (I used Creme de Cacao), and Whiskey to the cream sauce.
Ingredients for white chocolate pecan bread pudding:
4 eggs
¾ cup Sugar
2 cups milk
6 cups French Bread (half of a loaf), sliced or torn
¼ cup raisins
¼ cup white chocolate, coarsely chopped
¼ cup brown sugar
3 tablespoons butter
½ cup pecans, chopped
Ingredients for Whiskey cream sauce:
2 oz butter (½ stick)
¼ cup sugar
½ cup heavy cream
⅛ cup Whiskey
¼ cup chocolate liqueur (I used Creme de Cacao)
Use 9 by 3 inch deep cake pan
How to make white chocolate pecan bread pudding:
1) Pre-heat oven to 350 F.
2) Prepare bread - you can either slice the bread by cutting a loaf with a knife, or do it like me - I just snapped small pieces of bread with my fingers, until I had 6 cups of torn bread.
Beat eggs with a mixer for about 3 minutes, add sugar, milk and continue beating for 1 minute. Place cubed bread in a large pan and pour the milk mixture over cubed bread Mix milk mixture with bread until evenly incorporated.
3) Let the bread sit and soak for about 15 minutes. After 15 minutes, stir in white chocolate and raisins, and mix all ingredients well so that they are evenly distributed.
4) In the meantime, heat and melt butter in a small pan, add brown sugar, pecans and cook on medium heat for about 5 minutes to coat pecans with butter and brown sugar.
5) Grease a 9x3 casserole pan. Pour bread mixture into the pan, the mixture will still have quite a lot of liquid, not all of it will be absorbed by bread - it's normal.
6) Sprinkle pecan and brown sugar mixture over the top.
7) Bake in the oven for about 50 minutes or until nicely browned and golden crust forms on top. The pudding will rise to the top of the pan towards the end of the baking - it's normal. Remove from oven, let it cool uncovered.
How to make Whiskey cream sauce:
8) Mix all ingredients in a small pan and bring them to boil, stirring well. Boil for 5 or 10 minutes until the mixture begins to foam and rise. At this point, remove from heat.
9) To serve, pour hot cream sauce over or around a piece of bread pudding.
White Chocolate Pecan Bread Pudding with Whiskey Cream Sauce
Ingredients
Bread pudding ingredients:
Cream sauce ingredients:
- 2 oz butter (½ stick)
- ¼ cup sugar
- ½ cup heavy cream
- ⅛ cup Whiskey
- ¼ cup chocolate liqueur (I used Creme de Cacao)
Instructions
Bread Pudding:
- Pre-heat oven to 350 F.
- Prepare bread – you can either slice bread by cutting a loaf with a knife, or do it like me – I just snapped small pieces of bread with my fingers, until I had 6 cups of torn bread.
- In a small bowl, beat eggs with a mixer for about 3 minutes, add sugar, milk and continue beating for 1 more minute.
- Place torn bread in a large pan and pour the egg and milk mixture over cubed bread Mix milk mixture with bread until evenly incorporated.
- Let the bread sit and soak for about 15 minutes. After 15 minutes, stir in white chocolate and raisins, and mix all ingredients well so that they are evenly distributed.
- In the mean time, heat and melt butter in a small pan, add brown sugar, pecans and cook on medium heat for about 5 minutes to coat pecans with butter and brown sugar.
- Grease a 9x3 casserole pan. Pour bread mixture into the pan, the mixture will still have quite a lot of liquid, not all of it will be absorbed by bread – it’s normal.
- Sprinkle brown sugar and pecan mixture over the top of bread pudding.
- Bake in the oven for about 50 minutes or until nicely browned and golden crust forms on top. The pudding will raise to the top of the pan towards the end of the baking – it’s normal. Remove from oven, let it cool uncovered.
Whiskey Cream Sauce:
- Mix all the ingredients for cream sauce in a small pan and bring them to boil, stirring well. Boil for about 5 minutes until the mixture begins to foam and rise. At this point, remove from heat.
- To serve, pour hot cream sauce over or around each serving piece of bread pudding.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I do not have chocolate liqueur what can I use? It is Sunday and liquor store is not open.
Stephanie, you can use Frangelico, Kahlua, or Bailey's instead of the chocolate liqueur.
Julia, what a great recipe! This will be great for Thanksgiving and Christmas 🙂
Quick question, for the bread, do we have to leave it out for a few hours for it to be nice and dry or bake it for a few minutes before we use it?
Thank you, Timmy! I didn't do anything special with the bread prior to preparing the pudding. I had a fresh loaf of bread and used it as is.
Excellent recipe for the winter. Thank you,
You are very welcome!
This recipe calls for cream. What kind of cream
It's heavy cream. I have updated the recipe.
What kind of cream for the sauce ?
It's heavy cream. I just updated the recipe.
Would it be okay to use white chocolate chips?
Yes, you can use white chocolate chips!
Hi! I'm working on a recipe round-up for The Huffington Post Taste and I'd love to feature your recipe. Please contact me if you're interested. Thanks!
Wow This is amazing. A simple pudding has turned into a delicacy. I loved your description too. I feel like I have bitten into the the pecan s and yummmmm.
Thanks for linking.
I am hosting Bake Fest all through Sept ’12. Do send me your entries
I am also hosting Fast Food Not Fat Food 1st Sept to 15th Oct ’12. Do send me your entries
Thank you! And thanks for the follow up on my entry.
We love bread puddings too, and i have a version where i add chocolate chunks and butterscotch - heavenly! 🙂
Aren't bread puddings great? So easy to make and so delicious.
How I love bread pudding, this looks delicious!
Thank you! 🙂