Print

Pecan Pie Bread Pudding with Caramelized Pecan Topping Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

Pecan Pie Bread Pudding combines the rich, buttery sweetness of pecan pie with the classic comfort of bread pudding. Featuring a luscious custard soaked into challah or brioche bread cubes and topped with a caramelized pecan crust, this dessert is perfect for cozy gatherings or special occasions. Served warm with optional whipped cream or vanilla ice cream, it’s a delectable twist on traditional comfort food.

Ingredients

Scale

For the Bread Pudding:

  • 1 loaf (about 1 pound) challah or brioche bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup bourbon (optional)
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Pecan Topping:

  • 1 cup pecan halves
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt

Optional Garnishes:

  • Whipped cream or vanilla ice cream
  • Caramel sauce
  • Chopped pecans

Instructions

  1. Prepare the Pecan Topping: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Add 1/2 cup packed light brown sugar, 1/4 cup maple syrup, and 1/4 teaspoon salt. Stir constantly for 2-3 minutes until sugar dissolves and mixture is smooth, being careful not to burn it. Remove from heat, stir in 1 cup pecan halves until evenly coated. Pour topping evenly into the bottom of a 9×13 inch baking dish, creating a flavorful crust layer.
  2. Make the Bread Pudding Custard: In a large bowl, whisk together 6 large eggs, 2 cups heavy cream, 1 cup whole milk, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1/4 cup bourbon (if using), 2 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Whisk until the sugar is fully dissolved and the custard mixture is smooth and well combined. Taste and adjust sweetness or spices if desired.
  3. Prepare the Bread Cubes: Place 1 loaf (about 1 pound) challah or brioche bread cut into 1-inch cubes into a large bowl. If bread is very fresh, let it sit out for a few hours to dry slightly to improve custard absorption.
  4. Soak the Bread Cubes: Pour the custard mixture over the bread cubes and gently toss with your hands to ensure all pieces are evenly coated. Let the bread soak in the custard for at least 30 minutes, preferably an hour, or cover and refrigerate overnight for best results.
  5. Assemble the Bread Pudding: After soaking, gently pour the soaked bread and custard mixture over the pecan topping in the prepared baking dish. Spread it out evenly for consistent baking.
  6. Bake Covered: Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil to prevent premature browning. Bake for 30 minutes covered.
  7. Bake Uncovered: Remove the foil and continue baking for another 20-30 minutes or until the top is golden brown and the custard is set. Test doneness by inserting a knife into the center; it should come out clean. Tent loosely with foil if the top browns too fast.
  8. Cool Before Serving: Remove from oven and let the bread pudding cool at least 30 minutes. This helps the custard fully set and makes slicing easier.
  9. Serve: Cut into squares and carefully lift from the baking dish. Serve warm topped with whipped cream, vanilla ice cream, caramel sauce, and a sprinkle of chopped pecans if desired.

Notes

  • Use slightly stale bread for better custard absorption; fresh bread can be dried by letting it sit out for a few hours.
  • Bourbon is optional and can be substituted with rum, brandy, or extra vanilla extract.
  • Experiment with different nuts like walnuts or almonds in the pecan topping or mixed into the bread pudding.
  • Add dried fruits such as raisins, cranberries, or chopped apricots for additional texture and flavor.
  • Chocolate chips can be added to the custard-soaked bread for a chocolate twist.
  • Spices can be adjusted or enhanced with cloves or allspice according to preference.
  • Assemble the bread pudding ahead of time and refrigerate overnight; increase baking time by about 15 minutes if baked from cold.
  • For individual servings, bake in ramekins and reduce baking time accordingly.
  • To make gluten-free, substitute the bread with gluten-free varieties.
  • Store leftovers in the refrigerator for up to 3 days; reheat gently.

Keywords: pecan pie bread pudding, bread pudding recipe, pecan topping, bourbon bread pudding, dessert, holiday dessert, comfort food

Find it online: https://bakedbylisa.com/pecan-pie-bread-pudding-with-caramelized-pecan-topping-recipe/