Description
This Pecan Pie Bread Pudding is a decadent Southern-inspired dessert combining the comforting textures of day-old French bread soaked in a rich custard with the sweet crunch of chopped pecans. Baked to golden perfection and optionally drizzled with caramel sauce, it offers a delightful twist on classic pecan pie with a warm, cozy appeal perfect for holidays or any special occasion.
Ingredients
Scale
Custard & Bread Base
- 6 cups day-old French bread, cut into 1-inch cubes
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Nuts & Toppings
- 1 1/2 cups chopped pecans
- Caramel sauce (optional, for serving)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Custard: In a large mixing bowl, whisk together whole milk, heavy cream, eggs, brown sugar, granulated sugar, melted butter, vanilla extract, ground cinnamon, and salt until the mixture is smooth and fully combined.
- Combine Bread and Custard: Add the cubed day-old French bread to the custard mixture. Gently fold the bread cubes until they are evenly coated. Allow the mixture to sit for 10 to 15 minutes so the bread absorbs the custard thoroughly.
- Incorporate Pecans: Fold the chopped pecans into the soaked bread and custard mixture, distributing them evenly throughout.
- Transfer to Baking Dish: Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
- Bake: Bake in the preheated oven for 45 to 50 minutes. Check for doneness by ensuring the center is set and the top has turned a golden brown color.
- Cool and Serve: Remove from the oven and let the bread pudding cool for at least 10 minutes before serving. Optionally, drizzle with caramel sauce for added sweetness and serve warm.
Notes
- Top with whipped cream or vanilla ice cream for added richness and indulgence.
- You can substitute half-and-half for the milk and cream to lighten the custard.
- Toast the pecans beforehand to enhance their flavor and add extra crunch.
- Use day-old bread to ensure proper custard absorption and prevent sogginess.
- Allow the pudding to cool slightly before slicing to help it set and maintain shape.
