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


8 cups stale French bread cut into cubes 1-2 inches
5 eggs
3 cups 1/2 n 1/2
3/4 cup dark brown sugar
3/4 cup dark corn syrup
2 teaspoons vanilla bean paste
1/2 teaspoon salt
1 1/2 cup pecan pieces
1/2 cup chocolate chips
1-2 tablespoons bourbon (optional)
1 tablespoon unsalted butter, room temp
Powdered sugar to dust
Caramel sauce to serve


Preheat the oven to 350

In a large bowl mix the eggs,1/2 and 1/2, brown sugar, dark corn syrup, vanilla, salt and bourbon until combined.

Fold in the bread cubes, pecan pieces and chocolate. Place into the refrigerator for 1 hour or up to overnight.

When ready to bake, grease the Mud Australia Flan Dish with butter, pour in the chilled mixture and cover with foil. Place into the oven and bake for 30 minutes.

Remove the foil and continue to bake for an additional 30 mins or until golden brown and the pudding is set.

Remove from the oven and let cool for 1 hour.

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