Pecan Pie Bread Pudding

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Pecan Pie Bread Pudding

Soft, gooey, nutty, and dripping with caramel comfort, this Pecan Pie Bread Pudding is the ultimate dessert for cozy nights and special occasions. Imagine tender cubes of brioche soaked in a rich custard, baked to perfection, and topped with a caramel-pecan glaze—pure indulgence in every bite.

History & Formation

Bread pudding is an age-old dessert that dates back centuries, originating in Europe as a way to use stale bread and stretch ingredients economically. Over time, it evolved into a decadent treat with custards, nuts, and sauces. The addition of pecans and caramel in this version is inspired by the classic Southern pecan pie, combining two comfort-food legends into one luscious dessert. The layering of custard-soaked bread and pecans creates a rich, gooey texture, while baking transforms it into a golden, caramelized masterpiece.

Ingredients

For the Bread Pudding:

  • 6 cups cubed day-old bread (brioche or French bread preferred)
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup chopped pecans (plus extra for topping)

For the Caramel-Pecan Sauce:

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1/2 cup chopped pecans
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions & Methods

1. Prepare the Bread Pudding:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Place cubed bread in the prepared dish, spreading evenly.
  3. In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, and salt until smooth.
  4. Pour custard mixture evenly over the bread cubes, gently pressing down so all bread absorbs the liquid.
  5. Sprinkle the 1 cup chopped pecans over the top. Let it sit for 15–20 minutes to soak (or refrigerate for up to 1 hour for deeper flavor).

2. Bake the Bread Pudding:

  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 25–30 minutes, or until the top is golden brown and custard is set (a knife inserted in the center should come out clean).

3. Make the Caramel-Pecan Sauce:

  1. In a medium saucepan, melt butter over medium heat.
  2. Stir in brown sugar and cook until dissolved and bubbly, about 2–3 minutes.
  3. Remove from heat and slowly whisk in cream, pecans, vanilla, and salt. Return to low heat for 1–2 minutes until slightly thickened.

4. Assemble & Serve:

  1. Pour warm caramel-pecan sauce over the baked bread pudding.
  2. Garnish with extra chopped pecans if desired.
  3. Serve warm, optionally with a scoop of vanilla ice cream for the ultimate indulgence.

Conclusion

This Pecan Pie Bread Pudding is the perfect union of nutty richness and custardy sweetness. Each bite is a comforting balance of soft bread, gooey custard, and crunchy pecans drizzled with golden caramel. It’s a dessert that warms hearts and brings loved ones together.

For Dessert Lovers

  • Pair with coffee, tea, or a glass of sweet dessert wine.
  • Great for holidays, brunches, or cozy weeknight indulgences.
  • Can be made a day ahead; simply reheat gently before serving.

This recipe is a guaranteed hit for bread pudding enthusiasts and pecan pie lovers alike, blending two beloved desserts into one irresistible treat. 🥮❤️

If you want, I can also make a super detailed “step-by-step photo guide version” that shows the bread soaking, sauce pouring, and the final gooey layers—perfect for sharing on social media or cooking with friends. Do you want me to do that next?

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