Go Back
Bread pudding is one of those classic desserts that evokes feelings of warmth and nostalgia. The *Buttery Caramel Pecan Bread Pudding* takes this beloved dish to new heights with its rich, decadent flavors and delightful textures. Imagine sinking your spoon into a warm, custard-soaked bread pudding, topped with a luscious caramel sauce and crunchy pecans. Each bite delivers a harmonious blend of sweetness, nuttiness, and buttery goodness that is sure to impress.

Buttery Caramel Pecan Bread Pudding

Delight in the warmth and richness of Buttery Caramel Pecan Bread Pudding, a perfect dessert that combines nostalgic flavors with a touch of indulgence. Made from brioche or challah soaked in a creamy custard and topped with crunchy pecans and a luscious caramel sauce, this dish offers a balance of sweetness and nuttiness in every bite. Perfect for family gatherings or special occasions, it’s easy to customize and makes for a stunning centerpiece. Enjoy the process of baking and sharing this classic treat with loved ones!
Print Recipe Pin Recipe

Ingredients
  

8 cups day-old bread, cubed (preferably a rich bread like French or brioche)

1 cup pecans, coarsely chopped

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1/2 cup unsalted butter, melted and slightly cooled

1 cup caramel sauce (can be store-bought or homemade)

Extra caramel sauce for drizzling (optional, but recommended)

Whipped cream for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it well with butter or non-stick spray to ensure easy removal of the bread pudding later.

    Prepare the Bread: In a large mixing bowl, add the cubed day-old bread along with the coarsely chopped pecans. Gently toss the bread cubes with half of the caramel sauce (about 1/2 cup) until all the pieces are evenly coated. This step helps the bread absorb the caramel flavor. Set the mixture aside to allow it to soak for a while.

      Make the Custard Base: In another large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, sea salt, and melted butter. Continue whisking until fully combined and the sugar is dissolved.

        Combine Bread and Custard: Gently fold the bread mixture into the custard mixture. Use a spatula to ensure all the bread pieces are soaked in the liquid. Let the combined mixture rest for about 15 minutes, allowing the bread to absorb the custard effectively.

          Transfer to Baking Dish: Pour the bread and custard mixture into the prepared baking dish, ensuring an even distribution. Drizzle any remaining caramel sauce over the top for added sweetness and flavor.

            Bake the Pudding: Place the baking dish in the preheated oven and bake for 45 to 55 minutes. The bread pudding should be golden brown on top, and the center should be set. To test for doneness, insert a knife into the center; it should come out clean or with just a few moist crumbs attached.

              Cool and Serve: Once baked, remove the bread pudding from the oven and let it cool for about 15 minutes before serving. This will help it set further. For an indulgent finish, drizzle with extra caramel sauce and serve warm, optionally topped with a dollop of whipped cream.

                Prep Time, Total Time, Servings:

                  Prep Time: 40 minutes | Total Time: 1 hour 10 minutes | Servings: 8