Pecan Pie Bread Pudding
A cozy dessert blending the soft texture of bread pudding with the sweet, nutty flavor of pecan pie, topped with a crunchy pecan crumble.
Equipment
- 9x13-inch Baking Dish
- Medium Saucepan
- Mixing Bowl
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup sugar
- 5 large eggs room temperature
- 6 tablespoons dark corn syrup
- 12 slices white bread 1-inch thick, challah or brioche
- Butter for greasing baking dish
- 1 cup finely chopped toasted pecans for crumble
- 3 cups packed dark brown sugar for crumble
- 4 tablespoons melted butter for crumble
- 1 cup finely chopped toasted pecans for caramel sauce
- 1 1/2 cups dark brown sugar for caramel sauce
- 1 1/2 cups dark corn syrup for caramel sauce
- 5 tablespoons unsalted butter cut into tablespoons, for caramel sauce
- Whipped cream or ice cream to serve
Instructions
- In a large bowl, whisk together milk, heavy cream, sugar, eggs, and dark corn syrup until smooth.
- Cut bread into thick cubes and gently stir into the custard mixture. Allow the bread to soak for several hours or up to two days in the refrigerator.
- Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish and pour the soaked bread mixture into it.
- Prepare the brown sugar crumble by toasting pecans at 300°F (150°C) for 5 to 7 minutes. Cool, chop, and mix with dark brown sugar and melted butter until crumbly. Sprinkle over the bread pudding.
- Bake for 35 to 40 minutes until golden brown and bubbling. Allow to cool slightly.
- For the pecan caramel sauce, combine brown sugar and dark corn syrup in a saucepan over medium heat. Bring to a boil, whisking until dissolved, then remove from heat and stir in butter and pecans.
- Serve bread pudding warm, drizzled with pecan caramel sauce and topped with whipped cream or ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.