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Three Sauce Variations for Pecan Bread Pudding

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

45-50 minutes


8 people


  • 1 cup sugar, divided
  • 1/2 cup coarsely chopped pecans, toasted
  • For Bread Pudding:
  • 8 cups cubed challah, brioche, or french bread
  • 2-3 tablespoons or more of Pomegranate-Quince Balsamic Condimento
  • 2-3 tablespoons or more of Cara-Cara Balsamic Condimento and/or
  • 3 eggs
  • 3 egg yolks
  • 3 cups whole milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • For Sauces:
  • 1/3 cup whipping cream
  • 1-1/2 tablespoons Organic Butter Olive Oil
  • 2/3 cup of sugar
  • 2-3 tablespoons Irish Whiskey or bourbon and/or


  • Preheat oven to 350 degrees. Grease 13x9-inch baking dish or 2-quart shallow casserole. Place bread cubes and toasted pecans in baking dish.
  • Beat in medium bowl until well blended 3/4 cup sugar, eggs and egg yolks. Add the milk, vanilla, salt and nutmeg. Beat until completely blended. Pour egg mixture over the bread and pecans. Let stand 15-20 minutes, pressing down on bread from time to time.
  • Bake 45-50 minutes or until puffed and golden brown. Cool on wire rack for 15 minutes before serving.
  • Combine 1/4 cup sugar and cinnamon in small bowl and sprinkle over the bread mixture.
  • For whiskey sauce, pour Organic Butter Olive Oil in heavy saucepan. Add remaining 2/3 cup sugar. Shake pan to create an even layer but do not stir. Cook over medium heat for 5 minutes or until golden and bubbly. Stir mixture. Continue cooking for 2 more minutes or until deep golden brown. Gradually stir in cream (mixture will sizzle). Cook and stir until smooth. Remove from heat. Stir in whiskey, 1 tablespoon at a time. Serve bread pudding warm or at room temperature topped with warm sauce
  • For a variation on the whiskey sauce, substitute Cara-Cara-Orange-Vanilla White Balsamic Condimento for the whiskey, drizzling more condimento over bread pudding, as desired.
  • A third variation replaces the whiskey with Pomegranate-Quince Balsamic Condimento. Drizzle more condimento over the bread pudding, as desired.
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