Pecan Pie Bread Pudding
This Pecan Pie Bread Pudding is a cozy Southern-inspired dessert that marries the rich flavors of pecan pie with the comforting texture of bread pudding, perfect for holidays or family gatherings!
Ingredients
- 6 cups day-old brioche or challah bread, cubed about one 1-pound loaf
- 1 cup pecans, coarsely chopped toast for extra crunch
- 4 large eggs
- 2 cups whole milk or 1 cup heavy cream + 1 cup milk for richer custard
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract Madagascar bourbon vanilla recommended
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 tablespoons melted butter plus extra for greasing
- 2 tablespoons maple syrup or dark corn syrup optional drizzle
- 2 tablespoons bourbon or rum optional
Instructions
- Preheat your oven to 350°F (175°C) and generously butter an 8×8-inch baking dish.
- In a large bowl, gently toss the cubed brioche with melted butter until every piece is lightly coated.
- Beat eggs, both sugars, cinnamon, salt, vanilla, and maple syrup (if using) in a separate bowl until smooth.
- Pour custard mix evenly over the bread and fold in the chopped pecans and bourbon if you like a boozy note.
- Press the bread gently into the custard, then let it rest for 15 minutes so it soaks up all that rich custard.
- Bake on the center rack for 40-45 minutes until the top is golden and the center is set but still slightly jiggly.
- Allow the pudding to cool for about 10 minutes, then drizzle with extra syrup or top with whipped cream before serving.
Notes
For a crunchier top, sprinkle an extra handful of pecans mixed with a teaspoon of brown sugar before baking. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for 1 month.
Nutrition
Calories: 380kcal
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