Caramel Pecan Bread Pudding

• 1 loaf stale French bread, cubed (about 8 cups)
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 1 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups pecan halves
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup caramel sauce, for serving

Steps

1. 1 Preheat oven to 350°F (175°C).
2. 2 In a large bowl, combine bread cubes and pecans.
3. 3 In a medium saucepan, heat milk, cream, and brown sugar over medium heat until sugar dissolves.
4. 4 Whisk eggs and vanilla into the warm milk mixture.
5. 5 Pour the mixture over the bread and pecans, stirring to coat.
6. 6 Stir in cinnamon, salt, and melted butter.
7. 7 Transfer mixture to a greased 9x13-inch baking dish.
8. 8 Bake for 45 minutes or until set.
9. 9 Let cool slightly before serving with caramel sauce drizzled on top.

Equipment

• Large mixing bowl
• 9x13-inch baking dish
• Whisk

Variations

• Add a handful of chocolate chips for extra indulgence.
• Swap pecans for walnuts or almonds.

Substitutions

• Use almond milk for a lighter option.
• Substitute maple syrup for caramel sauce.

Pairings

• Vanilla ice cream
• Espresso

Nutrition

Tips

• Use stale bread for best texture; if fresh, toast it first.
• For extra richness, add a splash of bourbon to the mixture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 20 minutes.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a strong coffee or tea.

FAQ