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
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
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.
