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

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

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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.