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Pecan Pie Bread Pudding

Pecan Pie Bread Pudding Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 cups day-old challah or brioche, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (optional)
  • ¼ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 cup packed light brown sugar
  • ½ cup light corn syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups pecan halves, toasted

Method
 

  1. Preheat oven to 350°F. In a large bowl, whisk 4 eggs, milk, cream, granulated sugar, 2 tsp vanilla, cinnamon, nutmeg, and salt. Add bread cubes and toss to coat. Let sit 15 minutes, stirring once.
  2. Melt butter in a saucepan over medium heat. Stir in brown sugar and corn syrup; cook 2 to 3 minutes until smooth. Remove from heat, cool 5 minutes, then whisk in 2 eggs and 1 tsp vanilla. Fold in pecans.
  3. Butter a 9x13-inch dish. Spread soaked bread evenly. Pour pecan mixture over the top, distributing pecans evenly.
  4. Bake 55 to 60 minutes until puffed, golden, and set in the center. Tent with foil if the top browns too fast.
  5. Cool on a wire rack at least 20 minutes. Slice and serve warm.

Notes

For a deeper flavor, add 1 to 2 tablespoons bourbon to the custard. This dessert is even better the next day; refrigerate leftovers and reheat gently.