Description
Pecan Pie Bread Pudding is a decadent dessert that combines the rich, buttery flavors of pecan pie with the comforting texture of bread pudding. Cubed day-old French or brioche bread is soaked in a spiced custard mixture, layered with a sweet pecan topping, then baked to golden perfection. Finished with an optional homemade caramel sauce, this recipe serves as a warm, indulgent treat perfect for any occasion.
Ingredients
Scale
For the Bread Pudding
- 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
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/3 cup light corn syrup
- 2 cups chopped pecans
For the 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: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the bread pudding doesn’t stick.
- Arrange the Bread: Spread the cubed day-old bread evenly across the greased baking dish, forming an even layer.
- Make the Custard: In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg. Pour this custard mixture evenly over the bread cubes, then press the bread down gently to help it absorb the liquid. Allow it to soak for 10 to 15 minutes.
- Prepare the Pecan Topping: Mix melted unsalted butter, packed brown sugar, light corn syrup, and chopped pecans in a separate bowl. Spread this mixture evenly over the soaked bread, ensuring the pecans cover the surface.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the bread pudding is golden brown and set in the middle.
- Make the Caramel Sauce (Optional): While the pudding bakes or cools slightly, prepare the caramel sauce by heating granulated sugar and water in a saucepan over medium heat. Swirl the pan gently but do not stir, cooking until the mixture turns a deep amber color. Carefully add heavy cream and vanilla extract, stirring until combined. Drizzle this warm caramel sauce over the baked bread pudding before serving.
Notes
- Use day-old bread for better absorption; fresh bread may become too mushy.
- Brioche or French bread work best due to their sturdy texture and slight sweetness.
- Allowing the bread to soak sufficiently in custard prevents dry spots.
- For a nut-free version, omit pecans and replace with additional brown sugar topping.
- Caramel sauce is optional but enhances the dessert’s richness and flavor.
- Leftover bread pudding can be refrigerated and reheated gently before serving.
