Description
This comforting Pecan Pie Bread Pudding combines the rich flavors of pecan pie with the classic warmth of bread pudding. Cubed day-old French bread or brioche is soaked in a spiced custard, topped with a luscious pecan mixture, baked to golden perfection, and optionally drizzled with a homemade caramel sauce. Perfect for dessert or a special brunch treat.
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 Optional Caramel Sauce:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven 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 prepared baking dish, ensuring the bread is well distributed.
- Make Custard and Soak Bread: In a mixing bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until combined. Pour this custard mixture evenly over the bread cubes in the dish, pressing down gently so the bread absorbs the liquid. Let it sit for 10 to 15 minutes to ensure full soaking.
- Prepare Pecan Topping: Mix the melted unsalted butter, brown sugar, and light corn syrup in a bowl. Stir in the chopped pecans until evenly coated. Spread this mixture evenly over the soaked bread.
- Bake the Pudding: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the custard is set and firm to the touch.
- Optional Caramel Sauce: While the pudding bakes or after removing it from the oven, prepare the caramel sauce by heating granulated sugar and water in a saucepan over medium heat. Swirl the pan gently without stirring until the mixture turns amber in color. Carefully add heavy cream and vanilla extract, then stir until smooth. Drizzle this warm caramel sauce over the baked bread pudding before serving.
Notes
- Use day-old bread to prevent the pudding from becoming too mushy.
- French bread or brioche provides the best texture and flavor.
- You can prepare the custard and soak the bread ahead of time and refrigerate it before baking.
- For a nut-free version, omit the pecans and adjust the topping accordingly.
- The caramel sauce is optional but adds extra richness and sweetness.
- Allow the pudding to cool slightly before serving to let it set fully.
