Description
This Pecan Pie Bread Pudding is a decadent dessert combining the comforting textures of bread pudding with the rich flavors of pecan pie. Day-old French bread or brioche is soaked in a spiced custard, topped with a buttery pecan mixture, and baked to golden perfection. An optional homemade caramel sauce elevates this classic Southern-inspired treat, making it perfect for holiday gatherings or cozy weekends.
Ingredients
Scale
Bread Pudding Base
- 6 cups cubed day-old bread (French bread or brioche)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Pecan Topping
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/3 cup light corn syrup
- 2 cups chopped pecans
Caramel Sauce (Optional)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Arrange Bread: Evenly spread the cubed day-old bread across the bottom of the prepared baking dish, ensuring a uniform layer for soaking.
- Make Custard and Soak Bread: In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully combined. Pour this mixture over the bread cubes, pressing down gently so the bread absorbs the custard. Let it sit for 10 to 15 minutes.
- Prepare Pecan Topping: In a separate bowl, combine melted unsalted butter, packed brown sugar, light corn syrup, and chopped pecans. Spread this mixture evenly over the soaked bread to create a rich topping.
- Bake the Pudding: Place the dish in the preheated oven and bake for 40 to 45 minutes. Bake until the pudding is golden brown on top and set in the center. A toothpick inserted into the center should come out clean.
- Make Caramel Sauce (Optional): While the pudding bakes, prepare the caramel sauce by heating granulated sugar and water in a saucepan over medium heat. Swirl the pan gently until the sugar turns an amber color without stirring. Remove from heat and carefully whisk in the heavy cream and vanilla extract. Drizzle the warm caramel sauce over the baked pudding before serving for added indulgence.
Notes
- Day-old bread works best as it soaks the custard without becoming too mushy.
- For a nuttier flavor, toast the pecans lightly before mixing.
- The caramel sauce can be made ahead and reheated gently before serving.
- Use a mix of French bread and brioche for extra richness and texture variation.
- Allow the bread pudding to cool slightly before serving to let it set perfectly.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
