Name: Pecan Pie Bread Pudding: Comfort Food with a Sweet Twist Recipe
Prep time: 20 min
Cook time: 55 min
Total time: PT-492358H3M44S
Cuisine: American
Ingredients: 12 cups day-old bread (challah, brioche, or sourdough), cut into 1-inch cubes; 6 large eggs, room temperature; 2 cups whole milk; 1 cup heavy cream; 1 cup granulated sugar; 2 tsp pure vanilla extract; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp salt; 2 tbsp unsalted butter, softened (for greasing); 1 ½ cups pecan halves or pieces; ½ cup (1 stick) unsalted butter, melted; 1 cup packed light brown sugar; ½ cup light corn syrup; 1 large egg, room temperature (for topping); 1 tsp pure vanilla extract (for topping); ¼ tsp salt (for topping)

Ingredients

12 cups day-old bread (challah, brioche, or sourdough), cut into 1-inch cubes

6 large eggs, room temperature

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

2 tsp pure vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

2 tbsp unsalted butter, softened (for greasing)

1 ½ cups pecan halves or pieces

½ cup (1 stick) unsalted butter, melted

1 cup packed light brown sugar

½ cup light corn syrup

1 large egg, room temperature (for topping)

1 tsp pure vanilla extract (for topping)

¼ tsp salt (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with 2 tablespoons of softened unsalted butter. Spread the 1-inch bread cubes evenly in the prepared dish.

Step 2: In a large mixing bowl, whisk the 6 large eggs until smooth. Add whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk thoroughly until the sugar dissolves and the mixture is well combined.

Step 3: Pour the custard mixture evenly over the bread cubes in the baking dish. Press gently to ensure the bread is fully soaked. Let it sit for at least 30 minutes at room temperature, or for best results, refrigerate for 1-2 hours or overnight.

Step 4: In a medium bowl, melt the ½ cup unsalted butter. Add light brown sugar, light corn syrup, the large egg, vanilla extract, and salt. Whisk vigorously until smooth and glossy. Fold in the pecan halves or pieces, coating them evenly.

Step 5: Pour the pecan pie topping evenly over the soaked bread pudding, spreading it edge to edge. Place the baking dish on a rimmed baking sheet to catch drips. Bake for 50-65 minutes until the edges are golden and bubbly, the center is mostly set, and the top is caramelized. Tent with foil if browning too quickly.

Step 6: Remove from oven and transfer to a wire rack. Let cool and rest for 15-20 minutes (30 minutes for best texture) before slicing. Serve warm, optionally garnished with confectioners’ sugar, whipped cream, vanilla ice cream, or caramel sauce.

Tips & Variations

Use challah or brioche for an extra rich and tender bread pudding, but sourdough adds a pleasant tang.

For enhanced flavor, soak the bread overnight in the custard in the refrigerator.

Swap pecans for walnuts or pecan halves for a different nutty profile.

Serve with a drizzle of bourbon caramel sauce for an adult twist.

Dust with cinnamon or add a pinch of cardamom to the custard for warm spice variations.

FAQs

Can I use fresh bread instead of day-old?

Day-old bread is best because it soaks up the custard without becoming too mushy. If using fresh bread, consider lightly toasting the cubes or drying them out in a low oven for 10-15 minutes first.

Is it necessary to refrigerate the soaked bread pudding before baking?

Refrigerating the soaked bread pudding for 1-2 hours or overnight allows the custard to fully absorb, resulting in a creamier and more tender texture. However, if short on time, 30 minutes at room temperature can suffice.