Dessert

Caramel Pecan Bread Pudding Recipe

ByMariam Harutyunyan December 13, 2025December 13, 2025

Introduction

Caramel Pecan Bread Pudding is a warm, comforting dessert that combines fluffy brioche with a rich caramel sauce and toasted pecans. This delightful treat is perfect for cozy nights or special occasions, offering a perfect balance of sweet and nutty flavors.

The image shows a white square baking dish filled with a bread pudding dessert, featuring thick, golden-brown toasted bread chunks as the base layer. The bread pieces have a slightly crisp texture on top with a soft inside and are scattered evenly throughout the dish. On top of the bread layer, there are glossy pecan halves, toasted to a rich brown color, spread generously across the surface. A thick caramel or syrup sauce is drizzled over the entire dish, giving it a shiny, sticky appearance. This sauce pools slightly in some areas, especially near the sides of the dish. The dessert is lightly dusted with powdered sugar, adding a delicate white contrast. A silver spoon rests on the right side inside the dish, partially submerged in the pudding and syrup. The dish sits on a white marbled surface, with a hint of a blue cloth visible beneath one corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15oz) loaf brioche bread, cubed
3 Tbsp (38g) granulated sugar, divided

2 large eggs
1/2 cup (120g) crème fraîche or sour cream

1 cup (240g) whole milk
1 tsp pure vanilla extract

1/4 tsp Kosher salt (such as Diamond Crystal)
1/2 cup pecans, halved or roughly chopped
1 cup (200g) granulated sugar

1/4 cup (60g) water, at room temperature
3/4 cup (180g) heavy cream
2 Tbsp (28g) unsalted butter, cut into half-tablespoons

1/2 tsp Kosher salt

Instructions

Step 1: Preheat the oven to 350℉. Grease a 9×9-inch baking dish with softened butter or baking spray and set aside.
Step 2: Cut the brioche into bite-size cubes and evenly layer them in the prepared baking dish.

Step 3: In a medium bowl, whisk together 2 tablespoons of sugar with the eggs, crème fraîche, milk, vanilla extract, and salt until creamy and well combined.
Step 4: Pour or spoon the egg mixture over the bread cubes, making sure to cover the top layer completely. Sprinkle the remaining 1 tablespoon of sugar over the top.
Step 5: Bake the pudding for 30-35 minutes until it is gently puffed, golden, and cooked through. If the top browns too quickly, cover loosely with aluminum foil.

Step 6: While baking, toast the pecans in a dry medium saucepan over medium heat, tossing occasionally, until fragrant and lightly toasted. Remove from heat and set aside.
Step 7: Prepare the caramel sauce (see next steps) while the bread pudding bakes.
Step 8: To make the caramel sauce, combine 1 cup sugar and 1/4 cup water in a medium pot over medium-high heat. Stir just to combine, then cook without stirring until the sugar turns a deep amber color, about 10-15 minutes.

Step 9: Meanwhile, warm the heavy cream in a small saucepan over low heat until just hot, but not boiling.
Step 10: When the caramel is amber-colored, lower the heat to low and slowly whisk the warm cream into the caramel. Cook for 2 more minutes, stirring often, until smooth and creamy.
Step 11: Remove the caramel from heat and whisk in the butter and salt until fully incorporated.

Step 12: Remove the bread pudding from the oven. Arrange the toasted pecans on top and drizzle generously with caramel sauce, reserving some for serving.
Step 13: Let the pudding sit for 10-15 minutes to soak up the caramel and set slightly.
Step 14: Serve warm, optionally with a dusting of confectioners’ sugar or a scoop of vanilla ice cream. Enjoy!

Tips & Variations

Use day-old brioche for better soaking and texture in the pudding.
Substitute crème fraîche with sour cream or even Greek yogurt for a slight tang.
Add cinnamon or nutmeg to the egg mixture for extra warmth and spice.

Swap pecans for walnuts or almonds to vary the nutty flavor.

Storage

Store any leftovers covered tightly in the refrigerator for up to one week. Reheat the bread pudding gently in the microwave or oven until warmed through. Reheat reserved caramel sauce separately and drizzle before serving.

How to Serve

The image shows a close-up of a dessert with several layers. The bottom layer consists of golden-brown toasted bread pieces with a slightly crispy texture. Scattered on top are whole pecan nuts, their shiny brown shells adding rough texture and deep color. Both the bread and pecans are covered with a glossy, dark caramel sauce that drips over the edges, creating a rich, sticky appearance. The overall look is warm and inviting, with a mix of crunchy and gooey textures. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can prepare the bread pudding assembly a few hours ahead and refrigerate before baking. Bake just before serving for the best texture and flavor.

What can I use if I don’t have brioche bread?

Brioche is ideal for its rich texture, but you can substitute challah, white sandwich bread, or another soft, slightly sweet bread. Avoid dense or whole grain varieties as they may not soak up the custard as well.