Rich and Decadent Butter Pecan Bread Pudding
Indulge in pure comfort with this Rich and Decadent Butter Pecan Bread Pudding, a dessert that marries the pillowy softness of challah or brioche bread with the buttery crunch of toasted pecans. Soaked in a luscious custard blend of heavy cream, milk, eggs, and warm hints of cinnamon, every bite melts in your mouth while offering irresistible caramelized edges. The pecans, toasted to perfection in buttery goodness, bring a nutty depth of flavor that complements the creamy richness. Easy to prepare with a simple bake-and-serve method, this classic bread pudding is elevated to gourmet status with a dusting of powdered sugar or a drizzle of caramel sauce. Perfect for holidays, gatherings, or a cozy weeknight treat, it’s a crowd-pleaser destined to become a family favorite.
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Recipe Information
Ingredients
- 12 cups (cubed) challah or brioche bread
- 6 tablespoons (divided) unsalted butter
- 1 cup (chopped) pecans
- 2 cups heavy cream
- 2 cups whole milk
- 0.75 cup granulated sugar
- 0.75 cup (packed) brown sugar
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 2 tablespoons (optional, for garnish) powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
Cut the challah or brioche bread into 1-inch cubes and set aside in a large mixing bowl.
In a medium skillet, melt 3 tablespoons of butter over medium heat. Add the chopped pecans and sauté for 2-3 minutes, stirring frequently, until the pecans are toasted and fragrant. Remove from heat and set aside.
In a large saucepan, combine the heavy cream, whole milk, granulated sugar, and brown sugar. Heat over medium-low heat, stirring occasionally, until the sugars are fully dissolved and the mixture is warm (do not boil).
In a separate bowl, whisk together the eggs, egg yolks, vanilla extract, cinnamon, and salt.
Slowly temper the warm cream mixture into the egg mixture by adding a ladleful at a time while whisking constantly. Continue until all the cream mixture is incorporated, creating the custard base.
Pour the custard mixture over the cubed bread, making sure all the bread is evenly soaked. Gently fold in the toasted pecans (reserve a small handful for topping if desired). Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
Transfer the bread pudding mixture into the prepared baking dish, spreading it out evenly. Dot the top with the remaining 3 tablespoons of butter (cut into small pieces) and sprinkle with the reserved pecans.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown, the edges are set, and a toothpick inserted in the center comes out mostly clean.
Remove from the oven and let cool for 10-15 minutes before serving. Dust with powdered sugar, if desired, and serve warm. Optional: pair with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 52.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
