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Easy Pecan Pie Bread Pudding with Salted Caramel Sauce

A decadent slice of pecan pie bread pudding generously topped with crunchy pecans and dripping with rich caramel sauce.
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You get the rich, gooey flavor of pecan pie combined with the comforting texture of bread pudding. This easy recipe uses simple ingredients and includes a homemade salted caramel sauce for a decadent finish.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes (brioche or challah works well)
  • 1 1/2 cups chopped pecans, divided
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted (for topping)
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 cup heavy cream (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • 1/4 teaspoon sea salt (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Spread the bread cubes evenly in the prepared baking dish. Sprinkle 1 cup of the chopped pecans over the bread.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, 3/4 cup brown sugar, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
  4. Pour the custard mixture slowly and evenly over the bread and pecans in the baking dish. Press the bread down gently to help it absorb the liquid. Let the mixture sit for 15 minutes to soak.
  5. While the bread soaks, prepare the pecan topping. In a small bowl, combine the melted butter, 1/2 cup brown sugar, corn syrup, 1/4 cup heavy cream, vanilla extract, and sea salt. Whisk until smooth.
  6. Pour the pecan topping mixture over the soaked bread pudding. Sprinkle the remaining 1/2 cup of pecans over the top.
  7. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown and bubbly.
  8. While the pudding bakes, make the salted caramel sauce. In a small saucepan over medium heat, melt 1/4 cup butter. Whisk in 1/2 cup brown sugar and 1/4 cup heavy cream. Bring to a simmer, stirring constantly, until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Remove from heat and stir in 1/4 teaspoon sea salt.
  9. Let the bread pudding cool for 10 minutes before serving. Drizzle generously with the warm salted caramel sauce.

Notes

  • Use slightly stale bread; fresh bread can become too mushy when soaked in the custard.
  • If you prefer a bourbon flavor, substitute 2 tablespoons of the milk with bourbon in the custard mixture.
  • You can prepare the bread pudding base (steps 1-4) a day ahead and refrigerate it before adding the topping and baking.

Nutrition

Find it online: https://fooddexterity.com/pecan-pie-bread-pudding/