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Easy Pecan Pie Bread Pudding with Salted Caramel Sauce

A close-up of a slice of pecan pie bread pudding dripping with thick caramel sauce.
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You make this decadent dessert that combines the rich flavor of pecan pie with the comforting texture of bread pudding. This easy recipe is perfect for holidays or cool weather.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes
  • 1 cup chopped pecans, toasted
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup light corn syrup
  • For the Salted Caramel Sauce: 1 cup granulated sugar, 1/2 cup heavy cream, 1/4 cup unsalted butter, 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Spread the bread cubes evenly in the prepared baking dish. Sprinkle the toasted pecans over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  4. Slowly whisk in the milk and heavy cream until fully combined.
  5. Pour the custard mixture evenly over the bread and pecans. Gently press the bread down to ensure it soaks up the liquid.
  6. Drizzle the light corn syrup over the top of the mixture.
  7. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
  8. While the pudding bakes, prepare the sauce: Combine 1 cup sugar, heavy cream, butter, and salt in a small saucepan over medium heat.
  9. Stir constantly until the sugar dissolves and the mixture bubbles. Reduce heat to low and cook for 5 minutes without stirring, until the mixture turns a deep amber color.
  10. Remove from heat and carefully whisk in the remaining heavy cream (it will bubble vigorously). Stir until smooth. Let the sauce cool slightly.
  11. Let the bread pudding cool for 10 minutes before serving warm, drizzled generously with the salted caramel sauce.

Notes

  • Use slightly stale or day-old bread for the best texture; fresh bread can become too mushy.
  • You can substitute the salted caramel sauce with a simple bourbon sauce for a different flavor profile.
  • This dessert is excellent when made ahead; cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://cookingbymia.com/pecan-pie-bread-pudding/