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Pecan Pie Bread Pudding

Pecan Pie Bread Pudding

Patricia
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Prep Time 15 minutes
Baking Time 45 minutes
Total Time 1 hour
Calories 395 kcal

Ingredients
  

For the Bread Pudding:

  • 5 cups cubed day-old French bread or brioche – stale bread absorbs the custard better
  • 1 ½ cups milk – whole milk preferred for richness
  • ½ cup heavy cream – adds decadence
  • 3 large eggs – binds the custard
  • ½ cup brown sugar – brings warm molasses flavor
  • ½ cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups chopped pecans – the star of the show

For the Sauce:

  • ½ cup unsalted butter
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

Preheat and Prep

  • Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.

Add Bread to Dish

  • Spread the cubed bread evenly in the prepared baking dish. Use slightly stale bread for best texture—it soaks up the custard without falling apart.
  • Tip: If your bread is too fresh, toast it in the oven for 5–10 minutes to dry it out.

Make the Custard

  • In a large bowl, whisk together the milk, cream, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
  • Tip: Whisk until the sugars are mostly dissolved and the eggs are fully incorporated.

Soak the Bread

  • Pour the custard mixture over the bread, pressing gently to make sure every piece is soaked. Sprinkle the chopped pecans evenly over the top.
  • Tip: Let it sit for a few minutes to absorb the liquid before baking.

Bake

  • Place the dish in the preheated oven and bake for 40–45 minutes, or until golden and the center is set. A knife inserted in the middle should come out clean.

Make the Sauce

  • While the pudding bakes, combine the butter, cream, and sugar in a small saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture just begins to bubble. Remove from heat and stir in vanilla extract.
  • Tip: Don’t let it boil too long—you want a pourable sauce, not a thick caramel.

Serve

  • Let the bread pudding cool for 5–10 minutes, then slice and serve warm with the vanilla cream sauce poured generously over each portion. Top with extra pecans if desired.

Notes

  • Use Day-Old Bread: It soaks up the custard without turning soggy. Brioche or challah are especially rich and delicious.
  • Add Texture: For a crunchier topping, sprinkle a little raw sugar or extra chopped pecans before baking.
  • Go Boozy: A splash of bourbon or dark rum in the custard or sauce adds depth and warmth.
  • No Pecans? Try walnuts, almonds, or even a mix of your favorite nuts.