Description
Warm, nutty, and dripping with caramel notes, this Pecan Pie Bread Pudding brings the best elements of pecan pie and bread pudding together in a rich, custardy treat topped with caramelized pecans.
Ingredients
Scale
- 600 g (about 10 cups) day-old challah or brioche, cubed
- 480 ml (2 cups) whole milk
- 240 ml (1 cup) heavy cream
- 6 large eggs (approx. 300 g without shells)
- 200 g (1 cup packed) dark brown sugar
- 75 g (1/3 cup) dark brown sugar for the custard
- 115 g (1/2 cup) unsalted butter, browned
- 30 g (2 tbsp) unsalted butter, melted for the pan
- 200 g (2 cups) toasted pecans, plus 50 g (1/2 cup) reserved for topping
- 10 ml (2 tsp) pure vanilla extract
- 5 g (1 tsp) Diamond Crystal kosher salt
- Optional: 30 ml (2 tbsp) bourbon or dark rum
Instructions
- Prep the bread and toast the pecans: Cut the bread into cubes and toast the pecans.
- Brown the butter and make the topping: Melt the butter and whisk in brown sugar and bourbon if using.
- Whisk the custard: Combine milk, cream, eggs, sugar, vanilla, and salt.
- Combine the bread and custard: Pour custard over the bread and let it soak.
- Add the pecan pie topping and bake: Spoon the topping over the soaked bread and bake.
- Rest and finish: Let the pudding rest before slicing.
Notes
Use day-old bread for best results. Brown the butter carefully to avoid burning. Allow the pudding to rest after baking to ensure proper setting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 36g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 210mg