Recipe by Adam Pearson and photography by Matt Armendariz

A fresh twist on a classic dessert. This delicious holiday pudding is perfect for the cooler months, combines rich, nutty pecans with the comforting texture of bread pudding. It's the perfect addition to your holiday table.

Serves 8
Prep time 1 hour 20 minutes
Bake time 55-60 minutes


1kg stale French baguette, torn into rough cubes (2.5-5cm)

5 eggs

720ml half-and-half (half milk, half cream)

180g dark brown sugar

180ml dark corn syrup

2 teaspoons vanilla extract

1/2 teaspoon salt

180g pecan roughly chopped

80g chocolate chips

15-30ml bourbon (optional)

20g unsalted butter, at room temperature

Powdered sugar for dusting

Caramel sauce for serving


Preheat your oven to 180°C.

In a large bowl, combine the eggs, half-and-half, brown sugar, dark corn syrup, vanilla extract, salt, and bourbon (if using). Mix until well combined.

Gently fold in the bread cubes, pecan pieces, and chocolate chips. Place the mixture into the refrigerator for 1 hour or overnight, allowing the flavors to meld.

When ready to bake, grease a Mud Australia Flan Dish with butter. Pour the chilled mixture into the dish and cover it with foil.

Place the dish in the preheated oven and bake for 30 minutes.

Remove the foil and continue baking for an additional 30 minutes or until the pudding turns golden brown and sets.

Once done, take it out of the oven and let it cool for about 1 hour.

Serve the warm bread pudding with a sprinkle of powdered sugar and a drizzle of caramel sauce.