Bread Pudding with Pecans, and Whiskey

I did not use a recipe for this, I simply flew by my pants, from memory here is the approximate ingredients.

6-7 Large Cinnamon Rolls (I make this when I have leftover stale rolls)
4 Hamburger buns, Hawaiian rolls or brioche bread
6-7 Whole eggs
2 Cups whole milk or half and half
1/2 cup or so of Pecan Pieces
2 handfuls of Coconut (optional)
1 cup Raisins (optional)
4 tbsp of Whiskey (or more)
1 tbsp of Vanilla
3/4 Cup of white sugar
1/2 Cup of brown sugar
1 1/2  tsp Cinnamon or to taste.
1 tsp nutmeg


Break up rolls and bread into bite-sized piece into a buttered or non-stick medium casserole dish. Mix all other ingredients in a separate bowl adding the Pecans, coconut and or raisins last. Pour Mixture over the bread items and hand toss to distribute evenly. Pat down the mixture so all liquids soak in. Refrigerate for at least 3 hours. Bake at 350 for 45 minutes or until a knife comes out clean, do not over baker.

You can make a drizzle glaze from brown sugar, butter, and whiskey with a little vanilla. You can also serve this with just a little cream.


This is a dish made from leftover breakfast sweets and bread. Although you can use any bread item, I prefer to make this dish when I have a significant number of stale cinnamon rolls. Softer bread such as hot dog buns, hamburger buns mixed with the cinnamon rolls is a winner. Other types of bread such as brioche or Hawaiian sweet rolls would be perfect as well.