Description

This caramel pecan bread pudding is rich, cozy, and absolutely irresistible! Soft cubes of bread soak up a creamy vanilla custard, studded with crunchy pecans and finished with a warm salted caramel drizzle — the ultimate comfort dessert for holidays or anytime cravings.

Ingredients

FOR THE BREAD PUDDING:

4 cups day-old bread, cubed (brioche or challah works best)

¾ cup chopped pecans

3 large eggs

1½ cups milk or half-and-half

½ cup heavy cream

½ cup brown sugar

2 tbsp melted butter

1 tsp vanilla extract

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

FOR THE SALTED CARAMEL DRIZZLE:

½ cup caramel sauce

¼ tsp flaky sea salt (or to taste)

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.

2. Spread bread cubes evenly in the baking dish and sprinkle pecans over the top.

3. In a bowl, whisk eggs, milk, cream, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.

4. Pour custard mixture evenly over the bread. Press gently so all bread is soaked.

5. Let sit 10 minutes to absorb.

6. Bake uncovered for 35–40 minutes, until puffed, set in the center, and golden on top.

7. Warm caramel sauce slightly and stir in flaky sea salt.

8. Drizzle warm salted caramel over the bread pudding.

9. Serve warm, plain or with vanilla ice cream.

Notes

Use stale bread for the best texture.

Swap pecans for walnuts if desired.

Add chocolate chips for an extra indulgent twist.

Bread pudding thickens as it cools — serve warm for best texture.