Description
Pecan Pie Bread Pudding is a decadent, comforting dessert that combines the rich, custardy texture of traditional bread pudding with a luscious pecan pie topping. This recipe uses day-old challah, brioche, or sourdough bread soaked in a spiced custard, then baked under a caramelized pecan topping for a sweet twist on a classic comfort food perfect for cozy gatherings or holiday indulgences.
Ingredients
Scale
Bread Pudding Base
- 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)
Pecan Pie Topping
- 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
- Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with 2 tablespoons of softened unsalted butter to prevent sticking. Evenly spread the 1-inch bread cubes in the prepared dish to form the base layer.
- Craft the Velvety Custard Base: In a large mixing bowl, whisk together 6 large eggs until smooth and uniform. Add 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. Whisk thoroughly to dissolve the sugar and combine all ingredients well.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread to ensure it is fully submerged and absorbs the custard. Allow the bread to soak for at least 30 minutes at room temperature, or for best results, refrigerate and soak for 1 to 2 hours or even overnight for a softer pudding.
- Build the Irresistible Pecan Pie Topping: In a medium bowl, melt ½ cup (1 stick) of unsalted butter. Add 1 cup packed light brown sugar, ½ cup light corn syrup, 1 large egg, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt to the melted butter. Whisk vigorously until the mixture is smooth, glossy, and cohesive. Gently fold in 1 ½ cups of pecan halves or pieces, making sure they are well coated with the topping mixture.
- Assemble and Bake: Retrieve the soaked bread pudding from refrigeration. Carefully pour the pecan pie topping evenly over the top, spreading it edge to edge. Place the baking dish on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 50 to 65 minutes, or until the edges are golden brown and bubbling. The center should be set with a knife inserted coming out mostly clean, and the pecan topping should be caramelized and glossy. If the topping browns too quickly, loosely cover the dish with aluminum foil.
- Cool, Serve, and Garnish: Remove the dish from the oven and transfer it to a wire rack to cool. Allow the bread pudding to rest for at least 15 to 20 minutes, ideally 30 minutes for the best texture and flavor development, before slicing into generous squares. Serve warm, optionally garnished with a dusting of confectioners’ sugar, a dollop of whipped cream, a scoop of vanilla bean ice cream, or a drizzle of warm caramel sauce for extra indulgence.
Notes
- Use day-old bread for best texture as it absorbs the custard better without becoming too mushy.
- Soaking time can be extended overnight in the refrigerator to enhance custard penetration and moisture.
- If using a different sized baking dish, adjust the soaking and baking times accordingly.
- To prevent the pecan topping from burning, cover loosely with aluminum foil if it browns too quickly.
- Serve with complementary sides like whipped cream or ice cream for extra richness.
- This recipe can be made ahead and refrigerated before baking; just allow extra baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie bread pudding, bread pudding recipe, pecan topping dessert, holiday dessert, custard bread pudding, pecan pie twist
