I can’t help but show you this Pecan Pie Bread Pudding drenched in homemade Salted Caramel Sauce that finishes with a glossy pecan crust and an impossibly custardy center you won’t expect.

Jump to Recipe

I’m obsessed with this Easy Pecan Pie Bread Pudding because it hits the spot every time. Creamy custard so rich from heavy cream pools around pillowy custard-soaked cubes and the toasted pecans give the whole thing a thrilling crunch.

I love that the caramel drizzle is aggressively buttery and just salty enough to cut through all that sweetness. But it’s not fussy, just wildly indulgent, a little greedy even.

I make it when I want something that feels like dessert and then some. Warm spoonfuls, sticky sauce, nutty bites.

Totally worth the guilty smile. Yes, I will have another now.

Ingredients

Print Recipe (No Advertisments)

Day-old brioche cubes: pillowy base that soaks up custard, ultra-buttery comfort.
Eggs: bind everything together, give that custardy, set texture you want.
Whole milk: light creaminess, keeps it tender without feeling heavy.
Heavy cream: rich mouthfeel, makes each bite feel indulgent and silky.
Granulated sugar: sweet backbone, helps caramelize the top a little.
Light brown sugar: molasses warmth, deeper caramel notes and chewiness.
Light corn syrup: Basically that pecan pie vibe, adds glossy chew.
Pure vanilla extract: warm fragrance, makes everything smell like home.
Ground cinnamon: cozy spice hit, pairs beautifully with nuts.
Ground nutmeg: subtle warmth, a tiny aromatic surprise.
Kosher salt: balances sweetness, makes flavors pop without tasting salty.
Melted butter: adds richness and a tender crumb, basically comfort in fat.
Chopped toasted pecans: crunch and nutty flavor, textural contrast you’ll love.
Caramel sugar: cooks into deep amber sauce with toasty sweetness.
Caramel butter: adds silkiness and buttery depth to the sauce.
Caramel cream: loosens sauce, makes it pourable and luscious.
Flaky sea salt: Plus that finishing pop, sweet-salty magic on top.

Ingredient Quantities

10 cups day old brioche or challah, cut into 1 inch cubes (about 1 lb)

6 large eggs

1 1/2 cups whole milk

1 1/2 cups heavy cream

3/4 cup granulated sugar

1/2 cup packed light brown sugar

2 tablespoons light corn syrup (for that pecan pie flavor)

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

4 tablespoons unsalted butter, melted (plus extra to butter the dish)

1 1/2 cups chopped toasted pecans, plus extra for sprinkling

For the salted caramel sauce 1 cup granulated sugar

For the salted caramel sauce 6 tablespoons unsalted butter, room temp

For the salted caramel sauce 1/2 cup heavy cream, warmed

For the salted caramel sauce 1 teaspoon flaky sea salt (adjust to taste)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and butter a 9×13 inch baking dish well; spread the 10 cups cubed day old brioche or challah in the dish so it fits snugly.

2. Toast 1 1/2 cups chopped pecans in a dry skillet over medium heat, stirring, until fragrant and slightly browned, about 4 to 6 minutes; set aside to cool, keep a few extra for sprinkling on top.

3. In a large bowl whisk together 6 large eggs, 1 1/2 cups whole milk, 1 1/2 cups heavy cream, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tablespoons light corn syrup, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt until smooth.

4. Stir 4 tablespoons melted unsalted butter into the custard, then fold in the toasted pecans so they’re evenly distributed; pour this mixture slowly over the bread cubes pressing down gently with a spatula or your hands so the bread soaks up the custard.

5. Let the pudding sit at room temperature for 20 to 30 minutes to absorb, or cover and refrigerate for up to 2 hours if you want to prepare ahead; press again before baking to make sure custard has penetrated.

6. Bake uncovered at 350°F for 35 to 45 minutes until the top is puffed and golden and a knife inserted near the center comes out mostly clean with a few moist crumbs; if the top browns too fast tent loosely with foil.

7. While the pudding bakes make the salted caramel sauce: in a heavy bottom saucepan over medium heat add 1 cup granulated sugar and swirl the pan, don’t stir with a spoon at first, let the sugar melt and turn amber, about 8 to 10 minutes. Watch it closely, sugar goes from perfect to burnt fast.

8. Once the sugar is fully melted and amber remove from heat and carefully whisk in 6 tablespoons room temperature unsalted butter until incorporated, then slowly pour in 1/2 cup warmed heavy cream while whisking. Return to very low heat if needed to smooth. Stir in 1 teaspoon flaky sea salt and taste, adjust salt to your liking. Let cool slightly.

9. When the bread pudding is done let it rest 10 minutes, then drizzle with a generous amount of the warm salted caramel sauce and sprinkle extra toasted pecans on top for crunch.

10. Serve warm with extra caramel on the side and whipped cream or vanilla ice cream if you want. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a low oven.

Equipment Needed

1. 9×13 inch baking dish, well buttered
2. Large mixing bowl
3. Whisk (for custard and caramel)
4. Dry skillet for toasting pecans
5. Heavy bottom saucepan for the caramel
6. Measuring cups and spoons
7. Rubber or silicone spatula (for folding and pressing)
8. Chef knife and cutting board (for cubing the brioche)
9. Oven mitts and a sheet of foil to tent if it browns too fast

FAQ

Q: Can I use a different bread instead of brioche or challah? A: Yes, you can. Use any rich, slightly sweet bread like Texas toast or a good-quality croissant loaf. Sturdy breads like sourdough or plain sandwich bread will work too but the texture and richness will be different. If the bread is fresh, dry it out in the oven for 15 to 20 minutes so it soaks up the custard properly.

Q: How long should I bake the pudding and how do I know when it's done? A: Bake at 350°F for about 45 to 55 minutes. It's done when the top is golden and the center is set but still slightly wobbly. A knife or toothpick inserted in the center should come out mostly clean with a few moist crumbs, not wet custard.

Q: Can I make this ahead of time? A: Absolutely. You can assemble it, cover, and refrigerate for up to 24 hours before baking. Or bake it fully, cool, cover, and refrigerate for up to 3 days. Reheat in a 325°F oven until warmed through, about 15 to 25 minutes depending on size.

Q: My caramel seized or crystallized. What do I do? A: If the sugar recrystallizes while melting, remove the pan from heat and stir in a little warm water or a splash of cream, then return to low heat to dissolve the crystals. If it’s burnt, start over. Use a heavy-bottomed pan and avoid stirring sugar early on to prevent crystals forming.

Q: Can I make the salted caramel ahead and store it? A: Yes. Cool the sauce completely, then store in an airtight jar in the fridge for up to 2 weeks. Warm it gently before serving. If it thickens in the fridge, microwave briefly or heat on the stove and stir in a tablespoon of cream to loosen it.

Q: Any tips for more pecan pie flavor without extra sugar? A: Toast the pecans well to deepen flavor, add the 2 tablespoons light corn syrup like the recipe says, and fold some of the toasted pecans into the custard so every bite gets pecan texture. A pinch more kosher salt in the custard can also amplify the nutty sweetness without adding sugar.

Easy Pecan Pie Bread Pudding With Salted Caramel Sauce Recipe Substitutions and Variations

Bread: swap the brioche or challah for 10 cups of sturdy day old French bread or pain de mie, cut into 1 inch cubes. Still rich, but a bit less sweet and it soaks up custard great.
Milk/Cream: use 2 cups whole milk plus 1 cup half and half instead of the 1 1/2 cups milk and 1 1/2 cups heavy cream if you want it lighter, the texture will be almost as creamy but with fewer calories.
Pecans: replace 1 1/2 cups chopped toasted pecans with chopped walnuts or toasted almonds, both give good crunch and a slightly different nutty flavor, walnuts are closest to pecans.
Caramel sugar: if you don’t want to make a cooked caramel, stir together 3/4 cup brown sugar with 2 tablespoons melted butter and 1/4 cup warmed heavy cream, plus a pinch of sea salt, for an easy quick caramel-ish sauce.

Pro Tips

1. Let the bread soak longer if it looks dry. 20 minutes is fine, but if your bread is really stale or the custard seems skimpy, give it 45 minutes refrigerated, pressing a couple more times so the custard really sinks in. otherwise you’ll get dry pockets.

2. Don’t skip toasting the pecans, and add a few at the end for crunch. Toast them slowly so they don’t burn, and fold most into the custard but reserve a small handful to sprinkle on top right before serving for texture.

3. Be patient with the caramel, it’s the main flavor. Melt the sugar slowly and avoid stirring with a spoon early on, just swirl the pan, then whisk in room temp butter and pour warm cream in slowly. If it crystallizes a little, don’t panic, keep it over low heat and whisk until smooth.

4. Make ahead smart: assemble and chill 2 hours or overnight for deeper flavor, but bake straight from cold and add 10 to 15 extra minutes. Reheat leftovers in a low oven so it warms evenly, not in the microwave which makes it soggy.

Easy Pecan Pie Bread Pudding With Salted Caramel Sauce Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can't help but show you this Pecan Pie Bread Pudding drenched in homemade Salted Caramel Sauce that finishes with a glossy pecan crust and an impossibly custardy center you won't expect.

Servings

servings

Calories

921

kcal

Equipment: 1. 9×13 inch baking dish, well buttered
2. Large mixing bowl
3. Whisk (for custard and caramel)
4. Dry skillet for toasting pecans
5. Heavy bottom saucepan for the caramel
6. Measuring cups and spoons
7. Rubber or silicone spatula (for folding and pressing)
8. Chef knife and cutting board (for cubing the brioche)
9. Oven mitts and a sheet of foil to tent if it browns too fast

Ingredients

10 cups day old brioche or challah, cut into 1 inch cubes (about 1 lb)
6 large eggs
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons light corn syrup (for that pecan pie flavor)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted (plus extra to butter the dish)
1 1/2 cups chopped toasted pecans, plus extra for sprinkling
For the salted caramel sauce 1 cup granulated sugar
For the salted caramel sauce 6 tablespoons unsalted butter, room temp
For the salted caramel sauce 1/2 cup heavy cream, warmed
For the salted caramel sauce 1 teaspoon flaky sea salt (adjust to taste)

Directions

Preheat oven to 350°F and butter a 9×13 inch baking dish well; spread the 10 cups cubed day old brioche or challah in the dish so it fits snugly.
Toast 1 1/2 cups chopped pecans in a dry skillet over medium heat, stirring, until fragrant and slightly browned, about 4 to 6 minutes; set aside to cool, keep a few extra for sprinkling on top.
In a large bowl whisk together 6 large eggs, 1 1/2 cups whole milk, 1 1/2 cups heavy cream, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tablespoons light corn syrup, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt until smooth.
Stir 4 tablespoons melted unsalted butter into the custard, then fold in the toasted pecans so they're evenly distributed; pour this mixture slowly over the bread cubes pressing down gently with a spatula or your hands so the bread soaks up the custard.
Let the pudding sit at room temperature for 20 to 30 minutes to absorb, or cover and refrigerate for up to 2 hours if you want to prepare ahead; press again before baking to make sure custard has penetrated.
Bake uncovered at 350°F for 35 to 45 minutes until the top is puffed and golden and a knife inserted near the center comes out mostly clean with a few moist crumbs; if the top browns too fast tent loosely with foil.
While the pudding bakes make the salted caramel sauce: in a heavy bottom saucepan over medium heat add 1 cup granulated sugar and swirl the pan, don't stir with a spoon at first, let the sugar melt and turn amber, about 8 to 10 minutes. Watch it closely, sugar goes from perfect to burnt fast.
Once the sugar is fully melted and amber remove from heat and carefully whisk in 6 tablespoons room temperature unsalted butter until incorporated, then slowly pour in 1/2 cup warmed heavy cream while whisking. Return to very low heat if needed to smooth. Stir in 1 teaspoon flaky sea salt and taste, adjust salt to your liking. Let cool slightly.
When the bread pudding is done let it rest 10 minutes, then drizzle with a generous amount of the warm salted caramel sauce and sprinkle extra toasted pecans on top for crunch.
Serve warm with extra caramel on the side and whipped cream or vanilla ice cream if you want. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a low oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.