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Caramel Pecan Bread Pudding Recipe

★★★★★

4.9 from 116 reviews
  • Author: Mariam
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

This Caramel Pecan Bread Pudding is a decadent dessert featuring soft brioche cubes baked in a creamy custard, topped with toasted pecans and a luscious homemade caramel sauce. The pudding is baked until golden and slightly crisp on the edges, then drizzled with rich caramel to create a perfect blend of textures and flavors. Serve warm with a dusting of confectioners sugar or vanilla ice cream for an indulgent treat.

Ingredients

Scale

Bread Pudding:

  • 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

Caramel Sauce:

  • 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

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350℉. Grease a 9×9-inch baking dish with softened butter or baking spray and set it aside to prepare for the bread pudding.
  2. Cube Brioche Bread: Cut the brioche loaf into bite-sized cubes and evenly layer them in the prepared baking dish, ensuring good coverage for even baking.
  3. Make Custard Mixture: In a medium mixing bowl, whisk together 2 tablespoons of granulated sugar with the eggs, crème fraîche, whole milk, vanilla extract, and Kosher salt until the mixture is creamy and well combined.
  4. Soak Bread Cubes: Pour or spoon the custard mixture evenly over the layered brioche cubes, making sure the entire top layer is covered. Sprinkle the remaining 1 tablespoon of sugar on top to encourage caramelization.
  5. Bake Bread Pudding: Place the baking dish in the preheated oven and bake for 30-35 minutes, until the pudding is gently puffed, golden, and cooked through. Look for some crisp edges and caramelization on the top. If the bread starts to brown too quickly, loosely cover the pan with aluminum foil.
  6. Toast Pecans: While baking, heat a dry medium saucepan over medium heat. Add the pecans in an even layer and toast them for a few minutes, tossing occasionally with a spatula, until fragrant and lightly toasted. Remove from heat and set aside.
  7. Prepare Caramel Sauce: In a medium pot with high sides, combine sugar and water over medium-high heat. Stir initially to combine, then cook without stirring until the sugar turns a deep golden amber color, about 10 to 15 minutes. The sugar will bubble and change texture during this process.
  8. Warm Cream: While the caramel is cooking, warm the heavy cream in a small saucepan over low heat until just heated through, but do not boil.
  9. Combine Caramel and Cream: Once the caramel reaches a full-bodied amber color, reduce heat to low and carefully whisk in the warm cream. Continue cooking and stirring for about 2 minutes until the sauce is smooth and creamy.
  10. Finish Caramel Sauce: Remove the caramel pot from the heat and whisk in the butter pieces followed by the Kosher salt until fully incorporated.
  11. Assemble and Serve: Remove the baked bread pudding from the oven and arrange the toasted pecans evenly on top. Drizzle the caramel sauce over the pudding, reserving some for serving. Let the pudding sit for 10-15 minutes to soak up the caramel and set slightly. Serve warm, optionally dusted with confectioners sugar or accompanied by vanilla ice cream for extra indulgence.

Notes

  • Use day-old brioche bread for best texture in the pudding—it soaks the custard without becoming too mushy.
  • Be careful when cooking the caramel, as sugar can burn quickly. Watch the color closely.
  • To prevent the pudding from burning on the edges, cover loosely with foil if browning too fast.
  • Leftover caramel sauce can be stored in an airtight container in the refrigerator for up to one week; reheat gently before using.
  • For a nut-free version, omit pecans or substitute with toasted coconut flakes.
  • To add extra flavor, consider adding a pinch of cinnamon or nutmeg to the custard mixture.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: bread pudding, caramel pecan dessert, brioche bread pudding, caramel sauce, toasted pecans, creamy custard dessert, baked dessert

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Find it online: https://aromaofgrandma.com/caramel-pecan-bread-pudding-recipe/