Description
Warm, caramelized pecans and a custardy center make this pecan pie bread pudding a rustic holiday classic.
Ingredients
Scale
- 450 g (10–12 cups) cubed brioche or challah
- 480 ml (2 cups) whole milk
- 240 ml (1 cup) heavy cream
- 5 large eggs
- 150 g (3/4 cup packed) light brown sugar
- 100 g (1/2 cup) granulated sugar
- 85 g (6 tbsp) unsalted butter
- 2 tsp (10 ml) vanilla extract
- 1 tsp Diamond Crystal kosher salt
- 200 g (2 cups) pecans
- 30 ml (2 tbsp) bourbon (optional)
- Flaky sea salt for finishing (optional)
Instructions
- Preheat the oven to 175°C (350°F). Spread pecan halves on a baking sheet and toast for 6–8 minutes.
- Toss warm pecans with light brown sugar and melted butter; set aside to cool for 5 minutes.
- Cube brioche or challah into 2–3 cm pieces. Spread on a sheet pan and let sit for 30 minutes.
- In a large bowl, whisk the eggs, light brown sugar, and granulated sugar until smooth. Whisk in the whole milk, heavy cream, melted browned butter, vanilla, and kosher salt.
- Place bread cubes in the baking dish and pour the custard evenly over the bread. Let sit for 20–30 minutes.
- Scatter the glazed pecans over the top and press lightly into the surface. Bake for 40–45 minutes.
- Let the pudding rest for 10–15 minutes before slicing. While resting, prepare the bourbon caramel sauce.
Notes
Use slightly stale bread or toast fresh cubes briefly to avoid a soggy interior. This recipe can be made ahead; refrigerate overnight and add bake time if chilled.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg