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Easy Pecan Pie Bread Pudding with Salted Caramel Sauce

A rich, square serving of pecan pie bread pudding drenched in thick caramel sauce and topped with pecans.
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You make this indulgent Pecan Pie Bread Pudding that combines the gooey sweetness of pecan pie with the comforting texture of bread pudding. This recipe is simple to follow and includes a decadent salted caramel sauce.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes
  • 1 1/2 cups chopped pecans, divided
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup light corn syrup
  • For the Salted Caramel Sauce: 1 cup granulated sugar
  • 1/2 cup heavy cream, warmed
  • 1/4 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with 1 cup of the chopped pecans, brown sugar, granulated sugar, cinnamon, and salt. Spread this mixture evenly into the prepared baking dish.
  3. In a separate bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and corn syrup until well combined. This forms your custard base.
  4. Pour the custard mixture slowly and evenly over the bread and pecan mixture in the baking dish. Gently press the bread down to help it absorb the liquid.
  5. Sprinkle the remaining 1/2 cup of chopped pecans over the top.
  6. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
  7. While the pudding bakes, prepare the salted caramel sauce. In a medium saucepan over medium heat, melt the 1 cup of sugar, stirring occasionally until it turns a deep amber color. Do not let it burn.
  8. Carefully whisk in the warm heavy cream (the mixture will bubble vigorously). Remove from heat.
  9. Whisk in the butter pieces until fully melted and smooth. Stir in the vanilla extract and sea salt.
  10. Let the bread pudding cool slightly before serving. Drizzle generously with the warm salted caramel sauce.

Notes

  • Use slightly stale bread, like brioche or challah, for the best texture. If your bread is fresh, let the cubes sit out for an hour or toast them lightly in a 300°F oven for 10 minutes.
  • For a bourbon twist, add 2 tablespoons of bourbon to the custard mixture before pouring it over the bread.
  • You can prepare the bread pudding base the night before, cover it, and refrigerate. Add the custard just before baking, allowing an extra 15 minutes of soaking time.

Nutrition

Find it online: https://www.purecookingjoy.com/pecan-pie-bread-pudding-recipe/

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