Dutch Oven Bourbon Pecan Christmas Pudding

A Cozy Start

Hello, dear. Come sit a spell. Let’s talk about pudding. Not the wobbly cup kind. This is bread pudding. It is soft, warm, and full of good things. It bakes right in one pot. That makes cleanup easy. I like that.

We use challah bread. It’s a little sweet and very soft. It soaks up the custard like a sponge. That’s the secret. The bread holds all the flavor. Doesn’t that sound wonderful? Do you have a favorite bread for toast or French toast? Mine is challah, of course.

The Magic of Waiting

You must let the bread sit in the custard. Wait about 30 minutes. I know, waiting is hard. But this matters. It lets every piece get happy and full. I stir it halfway through. I use that time to tidy up.

Once, I was too rushed. I baked it right away. The center was dry. The edges were soggy. I still laugh at that. A little patience makes it perfect. Good food often needs a quiet moment. Just like we do.

Flavors That Sing

Now, the fun part. We add bourbon and vanilla. They smell amazing together. The bourbon isn’t strong. It just adds a warm, cozy note. Then comes cardamom. It’s a spice from my special tin.

Fun fact: Cardamom pods grow on plants in the ginger family! We use just a pinch. It makes the pudding taste special. The pecans go on top. They get a little crunchy. What’s your favorite nut to bake with? I’m a pecan person through and through.

Why This Matters

This isn’t just dessert. It’s a hug in a bowl. Sharing warm food connects us. It says, “I’m glad you’re here.” That matters more than a perfect recipe. Cooking for people is an act of love.

This pudding also saves the day. Stale bread gets a glorious new life. Nothing is wasted. That’s a good lesson. We can make beautiful things from what we already have.

Grandma’s Little Tip

No stale bread? No worry. Spread fresh pieces on a tray. Bake them low and slow for 40 minutes. They will dry out nicely. It works like a charm.

Let the pudding cool for 15 minutes after baking. This matters. It lets everything settle. Then scoop it out. It will be creamy and set. Would you try it with the bourbon sauce, or just as it is? I love hearing your choices.

Ingredients:

Ingredient	Amount	Notes
Heavy cream	2½ cups
Whole milk	2½ cups
Large egg yolks	9
Brown sugar	¾ cup plus 2 tbsp	Packed (5¼ oz / 149g total)
Bourbon	⅓ cup
Vanilla extract	1 tablespoon
Salt	¾ teaspoon
Ground cardamom	¼ teaspoon
Challah	1 pound (12 cups)	Cut into 1-inch pieces, staled overnight
Pecans	½ cup	Chopped

Dutch Oven Bourbon Pecan Christmas Pudding

Hello, my dear. Come sit at the table. Let’s talk about Christmas pudding. Not the steamed kind, but a cozy bread pudding. It’s like a big, warm hug from the oven. I make mine in a Dutch oven. It feels so old-fashioned and right. The bourbon and brown sugar smell like a holiday party. Doesn’t that smell amazing?

I use challah bread for this. It’s soft and rich. Letting it sit overnight makes it perfect for soaking up the custard. My grandson Sam loves to sprinkle the pecans on top. He always sneaks a few for himself. I still laugh at that. This recipe is for sharing with your favorite people.

Instructions

Step 1: Heat your oven to 325 degrees. Get your big Dutch oven. Whisk the cream, milk, and egg yolks together. Add the brown sugar, bourbon, vanilla, salt, and cardamom. Whisk until the sugar melts away. Fold in your stale bread pieces. Let it sit for 30 minutes. (A good fold halfway through helps every piece get cozy). Do you think the bread is soaking up the sweet custard? Share below!

Step 2: Now, sprinkle the chopped pecans over the top. Sprinkle the last two tablespoons of sugar over that. This makes a lovely, crunchy crust. Carefully put the whole pot, without a lid, into the oven. Bake it for 50 to 70 minutes. The center should be softly set. Your kitchen will fill with the most wonderful scent.

Step 3: Use oven mitts to take the hot pot out. Place it on a wire rack. This is the hard part. You must let it cool for 15 minutes. (This waiting time lets the pudding settle, so it slices neatly). It will be puffy and golden. I like to watch it slowly deflate. Then it is ready to serve warm and wonderful.

Creative Twists

Apple Cinnamon: Add a cup of finely chopped apples and a teaspoon of cinnamon to the custard.
Chocolate Chip Joy: Fold in a handful of dark chocolate chips with the bread.
Orange Zest Sparkle: Add the zest of one orange for a bright, sunny flavor.
Which one would you try first? Comment below!

Serving & Pairing Ideas

Serve a warm scoop in a little bowl. A dollop of whipped cream on top is perfect. For a sauce, try warm caramel or the bourbon sauce mentioned. It’s heavenly. For a drink, a small glass of sherry pairs nicely for the grown-ups. For everyone, a cold glass of creamy eggnog is the best match. The spices dance together so well. Which would you choose tonight?

Keeping Your Pudding Cozy for Later

Let’s talk about leftovers. This pudding is a friend for days. Cool it completely first. Then cover the Dutch oven tightly. It will be happy in the fridge for three days.

You can freeze it for a month, too. Cut it into single servings. Wrap each piece well in plastic. I once froze a whole batch for my grandson’s visit. He was so pleased to have a warm slice waiting.

Reheating is simple. Warm a portion in the microwave. Or cover the whole pot and warm it in a low oven. This matters because good food should never feel like a rush. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your pudding too soggy? The bread might not have been dry enough. Next time, stale it overnight. I remember when I used fresh bread once. It was more like a soup!

Is the center still liquid? Just bake it a little longer. Ovens can be shy with their heat. Check every five minutes until it’s set. This matters for your confidence. You learn to trust your eyes.

Are the top pecans burning? Tent the pot with foil halfway through baking. This protects the nuts. It lets the inside finish cooking perfectly. This small step matters for flavor. No one likes a bitter, burnt bite. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free brioche or challah bread. Stale it just the same way.

Q: Can I make it ahead?
A: Absolutely. Assemble it the night before. Keep it covered in the fridge. Bake it the next day.

Q: What if I don’t have bourbon?
A: Use apple cider or more vanilla. The flavor will be different, but still lovely.

Q: Can I make a smaller batch?
A: You can halve everything. Use a smaller oven-safe dish. The baking time may be less.

Q: Any optional tips?
A: A scoop of vanilla ice cream on top is heavenly. *Fun fact: This dish is called a pudding, but it’s really a baked custard!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. The smell of it baking is pure joy. It reminds me of snowy afternoons with my own family.

I would love to hear about your cooking adventure. Did your family ask for seconds? Have you tried this recipe? Please tell me all about it in the comments below.

Happy cooking!
—Elowen Thorn.