If you have a soft spot for classic Southern desserts with a comforting twist, the Pecan Pie Bread Pudding Recipe is going to be your new favorite indulgence. This rich, custardy bread pudding captures all the flavors of pecan pie—sweet, nutty, warmly spiced—and transforms them into a luscious, cozy dessert that’s perfect for any occasion, whether it’s a holiday feast or a special weekend treat. Imagine forkfuls of tender bread soaked in a creamy vanilla-cinnamon custard, topped with a crunchy, buttery pecan glaze, and finished with a drizzle of silky caramel sauce. You’re in for a timeless delight that effortlessly combines nostalgia and elegance in every bite.
Ingredients You’ll Need
Getting started with this Pecan Pie Bread Pudding Recipe is a joy because the ingredients are wonderfully simple but each plays a vital role in achieving the perfect balance of flavors and textures. From the hearty bread that gives structure to the indulgent custard that keeps it moist and rich, every component is essential.
- 6 cups cubed day-old bread (French bread or brioche): Using day-old bread ensures it soaks up the custard without becoming mushy.
- 1 1/2 cups whole milk: Adds creaminess and helps create the custard base.
- 1 cup heavy cream: Boosts richness and gives the pudding a luxurious texture.
- 3 large eggs: Acts as a binder that thickens the custard and holds everything together.
- 3/4 cup granulated sugar: Sweetens the custard evenly without overpowering.
- 1 tsp vanilla extract: Introduces warm, familiar vanilla notes that brighten the flavor.
- 1 tsp ground cinnamon: Adds a cozy spice that complements the pecans beautifully.
- 1/4 tsp ground nutmeg: Gives an earthy warmth, enhancing the autumnal vibe.
- 1/2 cup unsalted butter, melted: Brings buttery richness to the topping.
- 1/2 cup packed brown sugar: Delivers deep molasses notes for the pecan topping.
- 1/3 cup light corn syrup: Creates a glossy finish and keeps the topping sticky and sweet.
- 2 cups chopped pecans: The star ingredient, adding crunch and that wonderful nutty flavor.
- 1/2 cup granulated sugar (for caramel sauce): Used to make a homemade caramel sauce for drizzling.
- 1/4 cup water (for caramel sauce): Helps dissolve the sugar and form the caramel.
- 1/4 cup heavy cream (for caramel sauce): Enriches the caramel with a smooth, creamy finish.
- 1 tsp vanilla extract (for caramel sauce): Adds a final touch of flavor to the caramel drizzle.
How to Make Pecan Pie Bread Pudding Recipe
Step 1: Prepare the Bread Base
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish so the pudding won’t stick. Spread the cubed bread evenly in the dish—this bread will soak up all the luscious custard you’ll be making next, so make sure it’s distributed nicely for even soaking.
Step 2: Make the Custard and Soak
In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla, cinnamon, and nutmeg until smooth and well combined. Pour this custard mixture evenly over the bread cubes, gently pressing them down so every morsel absorbs the liquid. Let the bread sit for 10 to 15 minutes—this step is key because it allows the bread to soak up the custard fully, ensuring each bite will be creamy and tender.
Step 3: Prepare the Pecan Topping
While the bread is soaking, mix together the melted butter, brown sugar, corn syrup, and chopped pecans in a separate bowl. This sticky, sweet mixture will serve as the topping, giving you that classic pecan pie flavor with a delightful crunch.
Step 4: Assemble and Bake
Spread the pecan mixture evenly over the soaked bread in the baking dish. Bake the bread pudding for 40 to 45 minutes, or until it’s golden brown on top and fully set in the middle. The warm aroma of nuts, butter, and spices filling your kitchen is a sign that dessert time is almost here!
Step 5: Make the Optional Caramel Sauce
If you want to add an extra special touch, whisk together the caramel sauce. Heat granulated sugar and water in a saucepan over medium heat, swirling the pan gently until the sugar melts and turns a rich amber color. Remove from heat and carefully stir in the heavy cream and vanilla extract. Drizzle this luscious sauce over the warm bread pudding right before serving for that irresistible finishing touch.
How to Serve Pecan Pie Bread Pudding Recipe
Garnishes
To really wow your guests or family, sprinkle a handful of toasted pecan halves on top after baking for added texture and visual appeal. A dusting of powdered sugar or a dollop of freshly whipped cream pairs beautifully and adds a touch of lightness to this rich dessert.
Side Dishes
This bread pudding shines on its own but also pairs wonderfully with a scoop of vanilla bean ice cream or a side of fresh berries. These sides bring cool freshness and balance out the deep sweetness of the pecan pie flavors, making your dessert experience even more delightful.
Creative Ways to Present
For a more elegant presentation, serve individual portions in ramekins or mini cast-iron skillets with the caramel sauce drizzled artistically on the plate. You could also layer the pudding with whipped cream and toasted pecans in clear glasses for a stunning parfait-style dessert that adds an element of surprise and sophistication.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the bread pudding tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days while maintaining its creamy texture and nutty topping.
Freezing
You can freeze portions of this Pecan Pie Bread Pudding Recipe by wrapping them securely in foil or placing in freezer-safe containers. Frozen bread pudding stays good for up to 2 months. Just thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual servings in the microwave for about 1 to 2 minutes or until warmed through. Alternatively, pop the pudding into a preheated 325°F (165°C) oven for 15 to 20 minutes to restore that freshly baked texture, especially recommended if you want to keep the topping crisp.
FAQs
Can I use different types of bread?
Absolutely! While French bread or brioche work best for their texture and flavor, you can experiment with challah or even sturdy sandwich bread. Just make sure it’s day-old so it soaks the custard properly without turning too soggy.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the whole milk and heavy cream with your favorite dairy-free alternatives like coconut milk or almond milk and non-dairy creamers. The texture might be slightly different but still delicious.
Can I prepare this recipe ahead of time before baking?
Definitely! After soaking the bread with custard and topping with the pecan mixture, you can cover the dish and refrigerate it overnight. Bake it the next day for a fresh-out-of-the-oven taste with much less prep time.
How do I avoid a soggy bottom in my bread pudding?
Using day-old bread that’s slightly dry helps prevent sogginess. Also, allowing the bread to soak evenly and then baking it until golden helps set the structure so it holds up well without becoming mushy.
Can I omit the caramel sauce?
Yes, the caramel sauce is optional but highly recommended because it adds an extra layer of sweetness and richness. If you prefer a lighter dessert, feel free to enjoy the pudding on its own or with a dusting of powdered sugar instead.
Final Thoughts
There’s something incredibly comforting about the Pecan Pie Bread Pudding Recipe that makes it a standout dessert for cozy gatherings or treating yourself. It brings together the best of two beloved desserts with a homemade touch that’s sure to impress. Give this recipe a try and watch it become a heartwarming staple in your kitchen—trust me, every bite is like a warm hug from your favorite comfort foods.
Print
Pecan Pie Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Bread Pudding combines the comforting textures of bread pudding with the rich flavors of pecan pie. Cubed day-old French bread or brioche is soaked in a creamy custard infused with cinnamon and nutmeg, then topped with a buttery pecan mixture before baking to golden perfection. An optional homemade caramel sauce adds a decadent finishing touch to this classic dessert, perfect for family gatherings or special occasions.
Ingredients
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
Optional Caramel Sauce
- 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: Spread the cubed day-old bread evenly in the prepared baking dish to form the base of the pudding.
- Make Custard and Soak Bread: In a mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully combined. Pour this custard mixture evenly over the bread cubes, pressing down slightly to help the bread absorb the liquid. Allow the mixture to sit for 10-15 minutes to soak thoroughly.
- Prepare Pecan Topping: In a separate bowl, combine the melted unsalted butter, packed brown sugar, light corn syrup, and chopped pecans. Mix well to create the pecan topping.
- Top and Bake: Spread the pecan topping evenly over the soaked bread. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the bread pudding is golden brown and set in the center.
- Optional Caramel Sauce: To make the caramel sauce, heat the granulated sugar and water in a saucepan over medium heat without stirring, gently swirling the pan until the mixture turns an amber color. Remove from heat carefully and slowly add the heavy cream and vanilla extract, stirring until smooth. Drizzle the warm caramel sauce over the baked bread pudding just before serving for an extra layer of sweetness.
Notes
- Use day-old bread to ensure it absorbs the custard well without becoming too mushy.
- French bread or brioche works best for a rich, tender texture.
- For a nuttier flavor, toast the pecans lightly before mixing into the topping.
- The caramel sauce is optional but highly recommended for added richness.
- Ensure to watch the caramel closely while cooking to prevent burning.
- Allow the pudding to cool slightly before serving to let it set properly.
- Can be served warm or at room temperature.
