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Bread pudding is a classic dessert that has stood the test of time, cherished for its comforting texture and rich flavor. Among the various renditions, the Buttery Caramel Pecan Bread Pudding stands out, captivating dessert lovers with its luscious caramel sauce and crunchy pecan topping. This delightful dish is a fusion of simplicity and indulgence, making it a staple in both home kitchens and fine dining establishments.

Buttery Caramel Pecan Bread Pudding

Indulge in the delightful experience of Buttery Caramel Pecan Bread Pudding, a classic dessert that marries rich caramel sauce with crunchy, toasted pecans. This easy-to-make treat transforms leftover bread into a comforting, mouth-watering dish perfect for family dinners or special occasions. With a creamy custard base and endless customization options, this bread pudding not only satisfies sweet cravings but also minimizes food waste. Discover the perfect comfort food that everyone will enjoy!
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Ingredients
  

8 cups stale brioche or challah bread, cut into 1-inch cubes

4 cups whole milk

1 cup heavy cream

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup pecans, roughly chopped

½ cup caramel sauce (store-bought or homemade)

2 tablespoons unsalted butter, melted (for greasing the baking dish)

Additional caramel sauce for drizzling (optional)

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Take a 9x13 inch baking dish and brush the bottom and sides with melted butter. Set the dish aside, ready for filling.

    Prepare the Bread: In a large mixing bowl, gently combine the cubed brioche or challah bread with the roughly chopped pecans. Mixing them together helps ensure the flavors are evenly distributed. Once combined, transfer the mixture into the prepared baking dish, spreading it out evenly.

      Make the Custard Mixture: In a separate bowl, vigorously whisk together the eggs, granulated sugar, whole milk, heavy cream, vanilla extract, ground cinnamon, and salt until the mixture is fully smooth and combined. This custard will bring richness and moisture to the bread pudding.

        Combine: Carefully pour the custard mixture over the bread and pecan mixture in the baking dish. With the help of a spatula or your hands, gently press the bread cubes down to ensure they soak up the custard. Allow it to sit for approximately 15 minutes, permitting the bread to absorb the flavors.

          Add Caramel: Drizzle half of the caramel sauce over the top of the soaked bread mixture, spreading it evenly for optimal flavor distribution. With a knife or spatula, lightly swirl the caramel into the pudding mixture for a marbled effect.

            Bake: Transfer the baking dish to the preheated oven and bake for 45-55 minutes. The pudding is ready when it is set in the center and has a slightly golden top. To check for doneness, insert a knife into the center; it should come out clean or with just a few moist crumbs.

              Cool Down: Once baked, remove the bread pudding from the oven and let it cool for about 10 minutes. This brief cooling period allows the pudding to set further and makes it easier to serve.

                Serve: Drizzle the remaining caramel sauce over the warm bread pudding. For an indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Enjoy this rich and comforting dessert with family or friends!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour 5 minutes | 8 servings