If you’re looking for a dessert that combines the comforting charm of bread pudding with the rich, nutty sweetness of pecan pie, you’re in for a treat with this delightful Pecan Pie Bread Pudding Recipe. It transforms simple ingredients like day-old bread, creamy custard, and toasted pecans into a warm, indulgent dessert that’s perfect for any occasion. Imagine every bite melting in your mouth with layers of buttery, caramelized goodness and just the right touch of cinnamon and nutmeg to excite your taste buds.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward but essential to achieving that perfect balance of texture and flavor. From the creamy custard blend to the crunchy, sweet pecans, each plays a crucial role in making this dish a standout.
- 6 cups cubed day-old bread (French bread or brioche): Using day-old bread allows it to soak up the custard without turning mushy, adding wonderful texture.
- 1 1/2 cups whole milk: This enriches the custard base, providing creaminess and moisture.
- 1 cup heavy cream: Adds indulgence and a velvety texture to the custard mixture.
- 3 large eggs: They bind the custard and set the pudding beautifully while contributing richness.
- 3/4 cup granulated sugar: Sweetens the custard subtly, balancing the spices.
- 1 tsp vanilla extract: Brings warmth and depth to the overall flavor profile.
- 1 tsp ground cinnamon: Lends a cozy spice note that pairs perfectly with pecans.
- 1/4 tsp ground nutmeg: Adds a hint of aromatic spice without overpowering.
- 1/2 cup unsalted butter, melted: Infuses the dish with rich buttery flavor and helps the topping to crisp.
- 1/2 cup packed brown sugar: Provides caramel-like sweetness for the topping layer.
- 1/3 cup light corn syrup: Gives the topping its signature glossy texture and chewiness.
- 2 cups chopped pecans: The star ingredient, bringing that classic nutty crunch and aroma.
- 1/2 cup granulated sugar (for caramel sauce): Used to create a luscious drizzle optional but highly recommended.
- 1/4 cup water (for caramel sauce): Helps dissolve the sugar evenly during caramelization.
- 1/4 cup heavy cream (for caramel sauce): Added to caramel for smoothness and richness.
- 1 tsp vanilla extract (for caramel sauce): Finishes the caramel with a beautiful aromatic touch.
How to Make Pecan Pie Bread Pudding Recipe
Step 1: Prepare Your Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This step ensures your pudding won’t stick and bakes evenly. Then, spread your cubed day-old bread evenly across the dish to create a solid base for the custard to soak into.
Step 2: Make the Custard and Soak the Bread
Whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg in a large bowl until fully combined. Pour this luscious custard evenly over the bread cubes in the baking dish. Press down on the bread gently with a spatula so it absorbs the custard well. Let the mixture sit for 10 to 15 minutes; this soaking process is key to a tender yet set pudding.
Step 3: Prepare the Pecan Topping
In a separate bowl, combine the melted unsalted butter, packed brown sugar, light corn syrup, and chopped pecans. This sweet and sticky topping is what makes this recipe truly special. Spread it evenly over the soaked bread to create a crunchy layer that will caramelize beautifully in the oven.
Step 4: Bake Your Pecan Pie Bread Pudding
Slide the dish into the oven and bake for 40 to 45 minutes. You’re aiming for a gorgeous golden brown color on top and a custard that is set but still moist. The aroma of toasted pecans and warm spices will fill your kitchen, making this the perfect invitation to dessert time.
Step 5: (Optional) Make the Caramel Sauce
For an extra-special finishing touch, prepare the caramel sauce by heating granulated sugar and water in a saucepan over medium heat. Swirl the pan gently without stirring until the sugar turns amber. Remove from heat and carefully add the heavy cream and vanilla extract; the sauce will bubble vigorously. Drizzle this heavenly caramel over your baked bread pudding just before serving for a glossy, rich finish.
How to Serve Pecan Pie Bread Pudding Recipe
Garnishes
Top each serving with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the warm pudding. A few extra pecan halves sprinkled on top add visual appeal and a delightful crunch.
Side Dishes
This pudding shines wonderfully on its own, but pairing it with a simple fresh fruit salad or a cup of rich, bold coffee can balance the sweetness and make your serving feel thoughtful and complete.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins and drizzle caramel sauce just before guests sit down. Or layer the bread pudding and pecan topping in a trifle dish for an elegant, show-stopping presentation that’s perfect for holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pecan Pie Bread Pudding Recipe covered in the refrigerator for up to 3 days. It reheats beautifully and allows flavors to deepen, making the next-day slice even tastier.
Freezing
You can freeze the baked pudding by wrapping it tightly with foil and placing it in an airtight container. It will keep well for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat individual portions in the microwave for about 1 to 2 minutes, or warm the entire dish in a 325°F oven until heated through. Adding a fresh drizzle of caramel sauce after reheating revives its fresh-baked magic.
FAQs
Can I use different types of bread for the Pecan Pie Bread Pudding Recipe?
Absolutely! While French bread or brioche work best for their texture and flavor, feel free to experiment with challah or even a sturdy sourdough for a unique twist. Just make sure the bread is a bit stale for optimal custard absorption.
Is it necessary to use corn syrup in the topping?
Corn syrup helps create that classic sticky, glossy pecan topping, but if you prefer, you can substitute it with honey or maple syrup. The flavor will shift slightly but remain delicious.
Can I make this recipe dairy-free?
Yes, you can use plant-based milk like almond or oat milk and substitute the heavy cream with a full-fat coconut cream. Just keep in mind the texture may differ slightly but will still be rich and tasty.
How long does the Pecan Pie Bread Pudding Recipe take to bake?
This recipe bakes for about 40 to 45 minutes at 350°F. You’ll want the top golden and the custard set but still moist. Overbaking can dry it out, so keep an eye on it towards the end.
Can I prepare this dessert ahead of time for a party?
Definitely! The pudding can be assembled a day in advance and refrigerated before baking. Just bring it to room temperature before baking to ensure even cooking.
Final Thoughts
This Pecan Pie Bread Pudding Recipe is truly one of those comforting yet indulgent desserts that feels like a warm hug on a plate. Whether you’re making it for a holiday feast, a casual family get-together, or simply to treat yourself, it never fails to impress and satisfy. Grab your ingredients and give it a whirl—you’ll be making this sweet classic again and again!
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 is a decadent dessert that combines the comforting texture of bread pudding with the rich flavors of traditional pecan pie. Cubed day-old bread is soaked in a creamy custard infused with warm spices, topped with a buttery, sugary pecan glaze, then baked to golden perfection. An optional homemade caramel sauce adds an extra layer of indulgence, making this a perfect celebratory treat or cozy family dessert.
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 Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Arrange Bread Cubes: Spread the cubed day-old bread evenly in the prepared baking dish, ensuring an even layer for soaking.
- Make Custard and Soak Bread: In a bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined. Pour this custard mixture evenly over the bread cubes, pressing them down slightly to help absorb the liquid. Allow the bread to soak for 10-15 minutes.
- Prepare Pecan Topping: In another bowl, mix melted unsalted butter, packed brown sugar, light corn syrup, and chopped pecans. Spread this pecan mixture evenly over the soaked bread, distributing it to cover the top.
- Bake the Bread Pudding: Place the baking dish in the oven and bake for 40-45 minutes until the pudding is golden brown on top and set in the middle.
- Make Optional Caramel Sauce: In a small saucepan, combine granulated sugar and water. Heat over medium heat without stirring, gently swirling the pan occasionally until the mixture turns an amber caramel color. Remove from heat and carefully whisk in heavy cream and vanilla extract until smooth. Let cool slightly.
- Serve: Drizzle the warm caramel sauce over slices of the baked pecan pie bread pudding before serving for an extra indulgent touch.
Notes
- Using day-old or slightly stale bread helps the custard soak better without becoming mushy.
- French bread or brioche is recommended for a rich, tender texture, but any sturdy white bread can work.
- Allowing the bread to soak for 10-15 minutes is key for a moist pudding.
- Watch the caramel closely while cooking to avoid burning; remove from heat once it reaches a deep amber color.
- For a nut-free version, omit the pecans and replace them with extra brown sugar and butter topping.
- Let the bread pudding cool slightly before serving to help it set and make slicing easier.
