Imagine combining the cozy flavors of pecan pie with the comforting texture of bread pudding—this dessert is the best of both worlds! Pecan Pie Bread Pudding is the perfect treat when you want something indulgent, sweet, and rich with a caramel-like sauce that seeps into every layer.
Ingredients
For the Bread Pudding:
- 1 loaf of challah or brioche bread, cubed (about 6-8 cups)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
For the Pecan Pie Topping:
- 1 cup brown sugar, packed
- 1/2 cup light corn syrup (or maple syrup for a twist)
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups pecans, roughly chopped
Instructions
- Prepare the Bread Pudding Base:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the cubed bread evenly in the baking dish.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, and cinnamon until smooth.
- Pour the mixture evenly over the bread cubes, pressing down lightly to ensure all the bread absorbs the custard mixture. Let it sit for 10 minutes.
- Make the Pecan Pie Topping:
- In a separate bowl, mix the brown sugar, corn syrup (or maple syrup), melted butter, and vanilla extract until well combined.
- Stir in the chopped pecans.
- Assemble and Bake:
- Pour the pecan mixture evenly over the soaked bread cubes.
- Bake for 45-50 minutes, or until the bread pudding is golden brown and the custard is set. The pecans should be caramelized and slightly crisp on top.
- Serve:
- Allow the bread pudding to cool for a few minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of warm caramel sauce for an extra treat.
Enjoy this Pecan Pie Bread Pudding as a comforting, decadent dessert that brings together two classic favorites!
