Description
Decadent and comforting Pecan Pie Bread Pudding combines custardy bread soaked in a rich mixture of milk, cream, eggs, brown sugar, and warm spices, folded with crunchy pecans, then baked to golden perfection. This dessert offers the classic flavors of pecan pie in a cozy, sliceable bread pudding form, perfect for sharing.
Ingredients
Scale
Main Ingredients
- 6 cups cubed day-old French bread
- 1½ cups whole milk
- 1 cup heavy cream
- 4 eggs
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp salt
- 1½ cups chopped pecans
- ½ cup melted butter
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
- Make Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, and salt until well combined and smooth, forming your custard base.
- Soak Bread: Add the cubed day-old French bread into the custard mixture, stirring gently to coat all pieces. Allow the bread to soak for 10 to 15 minutes so it absorbs the flavors thoroughly.
- Add Pecans and Butter: Fold the chopped pecans and melted butter into the soaked bread mixture, ensuring even distribution of the nuts and rich butter throughout.
- Transfer and Bake: Pour the mixture evenly into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the custard is fully set.
- Serve: Remove from the oven and let cool slightly. Serve warm on its own or topped with a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence.
Notes
- Using day-old bread helps it soak up the custard without becoming too mushy.
- You can toast the pecans lightly beforehand to enhance their nutty flavor.
- Allow pudding to cool slightly for cleaner slicing but serve warm for best texture and flavor.
- Storage: Keep leftovers refrigerated and reheat gently before serving again.
