Instructions
Step 1: Prepare the Bread Pudding Base
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Place cubed bread in the dish. In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.
Pour custard over bread, gently pressing down to soak. Let sit for 10-15 minutes.
Step 2: Make the Pecan Pie Topping
In a medium bowl, combine pecans, corn syrup, brown sugar, melted butter, vanilla extract, and salt. Stir until well combined.
Step 3: Add Topping and Bake
Pour pecan mixture over bread pudding. Spread evenly.
Bake for 40-45 minutes, or until custard is set and top is golden brown. Center should be slightly soft.
Step 4: Cool and Serve
Let cool for 10-15 minutes before serving.
Cook’s Notes
- Bread Choice: Brioche or challah are best, but any day-old bread works.
- Custard Soaking: Soaking the bread ensures maximum flavor absorption.
- Pecan Topping: For a crunchier topping, toast pecans in a dry skillet for 3-5 minutes before using.
Variations
Chocolate Chip Pecan Pie Bread Pudding
Add 1/2 cup semi-sweet chocolate chips to the bread pudding mixture.
Bourbon Pecan Pie Bread Pudding
Add 2 tablespoons of bourbon to the custard mixture.
Apple Pecan Bread Pudding
Add 1 cup diced apples to the bread pudding mixture.
Serving Suggestions
- Whipped cream
- Vanilla ice cream
- Caramel drizzle
Frequently Asked Questions
Can I Make it Ahead?
Yes! Assemble up to 1 day in advance and refrigerate. Let come to room temperature before baking.
How to Store Leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
Can I Freeze It?
Yes, freeze for up to 3 months. Thaw overnight and reheat before serving.
Enjoy this decadent Pecan Pie Bread Pudding! Let us know how yours turns out in the comments!