Pecan Pie Bread Pudding

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Cooling Time: 15 minutes
Total Time: ~1 hour 20 minutes
Difficulty Level: Easy
Servings: 8

 Ingredients

 For the Bread Pudding:

• 6 cups day-old French bread, cubed (brioche or challah also great)

• 4 large eggs

• 2 cups whole milk

• 1 cup heavy cream

• 1 cup brown sugar (light or dark)

• 1/4 cup granulated sugar

• 2 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp salt

• 1/4 cup unsalted butter, melted

 For the Pecan Pie Topping:

• 1/2 cup unsalted butter

• 1/2 cup brown sugar

• 1/2 cup corn syrup or maple syrup

• 2 large eggs

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1 1/2 cups chopped pecans (plus extra for topping)

 Recommended Tools

• 9×13-inch baking dish

• Mixing bowls

• Whisk

• Medium saucepan

• Rubber spatula

 Instructions

Step 1: Prep the Bread

1. Cube the bread into 1-inch pieces and spread onto a baking sheet. Let it sit out for a few hours or toast lightly in a 300°F (150°C) oven for 10–15 minutes.

2. Grease a 9×13-inch baking dish with butter or nonstick spray.

3. Place the bread cubes evenly in the dish.

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Step 2: Make the Custard

1. In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, salt, and melted butter.

2. Pour the custard mixture over the bread cubes.

3. Gently press the bread down so it soaks evenly.

4. Let sit for 15–20 minutes while you prepare the pecan topping (or refrigerate overnight for a make-ahead version).

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Step 3: Make the Pecan Pie Topping

1. In a saucepan over medium heat, melt the butter.

2. Stir in brown sugar and corn syrup until dissolved and slightly bubbling (about 2–3 minutes).

3. Remove from heat and whisk in eggs, vanilla, and salt.

4. Stir in the chopped pecans.

 Make sure the syrup mixture cools slightly before adding eggs to avoid scrambling.

Step 4: Assemble & Bake

1. Preheat oven to 350°F (175°C).

2. Pour the pecan topping evenly over the bread pudding.

3. Bake for 45–50 minutes, or until the center is set and the top is golden and slightly crisp.

4. Cool for 15 minutes before serving — it helps everything set.

 Optional (But Highly Recommended!) Toppings:

• Whipped cream

• Vanilla ice cream

• Warm caramel sauce

• A drizzle of maple syrup

 Storage & Reheating

• Store: Cover and refrigerate for up to 4 days.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

• Reheat: Warm individual slices in the microwave for 30–45 seconds or reheat in a 300°F oven until hot.

 Serving Suggestions

Serve this pecan pie bread pudding:

• For Thanksgiving or Christmas dinner

• As a brunch dessert with coffee

• Warm with vanilla ice cream and bourbon caramel sauce

• With a splash of bourbon in the custard for extra depth

 Nutrition Estimate (Per Serving)

Note: Nutrition may vary based on bread type and toppings.