plate of southern bread pudding with pecans and buttery bourbon glaze

Butter My Bourbon & Smoke My Pudding (Southern Bread Pudding with a Bourbon Butter Glaze)

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Butter My Bourbon & Smoke My Pudding

This bourbon soaked buttery bread pudding is the ultimate dessert, bar none. You will melt  into a puddle of pleasure with each irresistible bite. BE WARNED that you may GROWL when asked to share … SERIOUSLY it’s THAT F*CKING GOOD.

ingredients for bourbon bread pudding
2 kinds of chocolate, pecans, challah bread, and BOURBON!!!! With ingredients like these how can you not scream with pleasure! And you will notice there are NO raisins.  Apparently that’s a thing.
Cuss Kitchen pro tip:
Cook with spirits that you enjoy to drink.  Even though the alcohol does cook out, the better bourbons have distinct undertones of warm flavors like  vanilla, caramel, spices like nutmeg and pepper. *love*
Why Challah bread?
It’s a bread whose dough  is enriched with eggs and oil and a few tablespoons of sugar that adds some sweetness. This allows you to use less sugar in the pudding.  I’ve also made this recipe with a brioche – which also has some sugar and is a bit richer as it is made with butter vs oil. Mix together the bread mixture and let it get happy in the refrigerator for at least 30 mins to an hour.  This is not a quickie.

In a 4 QT buttered dutch oven, put the happy bread mixture in and THE SECRET INGREDIENT: semi sweet chocolate chips sprinkled over the top. Next, spread the topping of softened butter, pecans, and brown sugar over the top. Again, NO raisins Patrick.

Now it’s time to get it hot in here!

I like to use my Big Green Egg to smoke / bake the bread pudding.  Add in pecan and apple chips to the fire and bring it up to 325 degrees. That extra level of smokiness adds a POP of smoking f*ckin love. 

Alternatively, baking in the oven is acceptable and no less pleasurable. It does take a little less time since you have better temperature control. But as any lady can tell you, slow and low is always worth it.

The bread pudding is ready when it is bubbling and cooked through. While it is resting / cooling off, start the bourbon glaze in a small sauce pan. Add more bourbon and / or butter to get the glaze to your choosing.

Southern Bread Pudding with Bourbon Glaze

Southern Bread pudding with a buttery bourbon glaze
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Butter My Bourbon and Smoke My Pudding

Smoked bread pudding is covered with a boozy butter bourbon sauce. Just a touch of heaven.
Prep Time25 mins
Active Time1 hr 30 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Keyword: Big Green Egg, Bourbon, Bread Pudding, white chocolate
Yield: 16 people
Calories: 952kcal
Author: Brown Water B*tch



  • 2 cups Sugar
  • Tbsp Vanilla
  • 6 Eggs
  • 2 cups Heavy Cream
  • 12 oz White Chocolate
  • ½ cup Bourbon (substitute water for non alcoholic version}
  • ½ cup Coarsely Chopped Pecans
  • 6 cups Bread - Challah (day old)
  • Butter


  • ½ cup Light Brown Sugar
  • ¾ cup Softened butter
  • 1 cup Coarsely Chopped Pecans

Bourbon Glaze

  • 1 cup Butter
  • ½ cup Bourbon
  • 1 cup Sugar


Prep the Pudding

  • In a large mixing bowl combine: sugar, vanilla, eggs, 1½ cups heavy cream, ½ cup chopped pecans.
  • Cut or tear day old bread into ½ inch cubes.
  • Toss bread into mixture. Careful to coat but not break bread.
  • In a small sauce pan, melt ½ cup of heavy cream with the white chocolate.
  • Fold carefully the chocolate mixture in with the bread.
  • Cover and place bread mixture in the refrigerator for 30mins.
  • Transfer bread mixture to a buttered Dutch Oven
  • Combine ingredients for the topping.
  • Layer the mixture on top of the bread

Baking Method - Oven

  • Bake pudding in a pre-heated 325° oven for 1 hr.

Baking Method - Big Green Egg or Smoker

  • Setup your smoker up for indirect heat
  • Choose smoking chips of Pecan and Apple
  • Bring smoker up to 325°
  • Bake pudding for 1.5 - 2hrs. until bubbling and cooked through.

Buttery Bourbon Glaze

  • In small sauce pan combine butter, brown sugar, bourbon and bring to a boil.
  • Reduce heat and simmer for 2 mins
  • Remove from heat, season with a pinch of salt.
  • Drizzle bread pudding with glaze just before serving.


  • If you are running out of time and aren't able to get day old bread, just pop the pieces into a 350 degree oven for 6 minutes or so to dry out the bread (not toasted).  The day old bread or dried out bread will soak up more of the chocolate cream deliciousness.
  • If you are baking your bread pudding on the Big Green Egg (or other smoker), use a cast-iron dutch oven to reduce the soot buildup on your pretty ceramic coated dutch oven.
  • For the glaze you can add more bourbon and butter as needed. 


Calories: 952kcal | Carbohydrates: 102g | Protein: 14g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 571mg | Potassium: 269mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1346IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 3mg

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