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Easy Pecan Pie Bread Pudding With Salted Caramel Sauce Recipe

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This Easy Pecan Pie Bread Pudding with Salted Caramel Sauce combines the comforting texture of bread pudding with the rich flavors of pecans and a luscious homemade salted caramel sauce. Perfect as a decadent dessert or special occasion treat, this recipe features a custardy base soaked into day-old bread cubes, topped with a warm pecan mixture, and baked to golden perfection before being drizzled with a smooth, buttery caramel sauce.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Bread Pudding

  • 1 loaf day-old Artisan French Bread or 15 slices of Chateau Bread Dumplings (cubed)
  • 5 eggs
  • 2 cups 2% milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup sugar
  • 1 Tablespoon vanilla extract
  • 1/2 cup butter
  • 1 1/2 cups brown sugar
  • 1/4 cup heavy whipping cream
  • 1 1/2 cups shelled pecan halves

Salted Caramel Sauce

  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup corn syrup
  • 2 Tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt flakes

Instructions

  1. Prepare the Bread Cubes: Cut the bread into 1/2 to 3/4 inch cubes and place them in a large bowl. Let them sit at room temperature for about an hour to dry out thoroughly. Drier bread will absorb more custard, leading to a better texture.
  2. Preheat the Oven: Set your oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with non-stick cooking spray and set it aside.
  3. Make the Custard Mixture: In a medium bowl, whisk together the eggs, sugar, and vanilla extract until fully combined. Then add the 2% milk and 1 1/2 cups heavy whipping cream, mixing thoroughly to blend.
  4. Soak the Bread: Pour the custard mixture over the bread cubes. Mix gently to coat all pieces, then let it sit for about 15 minutes, stirring occasionally so the bread soaks evenly.
  5. Prepare the Pecan Mixture: In a microwave-safe bowl or small saucepan, melt the butter. Stir in brown sugar until dissolved, then add 1/4 cup heavy cream and mix well. Fold in the pecan halves.
  6. Combine Pecan and Bread Mixtures: Pour the pecan mixture gently over the soaked bread and fold carefully. Avoid mixing thoroughly; instead, allow the pecan mixture to form clumps throughout the bread pudding.
  7. Transfer to Baking Dish: Pour the entire bread pudding mixture into the prepared baking pan, spreading it evenly.
  8. Bake: Place in the oven and bake for 45 to 55 minutes, or until the top is slightly browned and crisp while the center remains slightly jiggly.
  9. Cool Before Serving: Let the pudding cool for at least 20 minutes. The custard will continue to set, and the bread will absorb more moisture, enhancing flavor and texture.
  10. Make the Salted Caramel Sauce: In a small saucepan over medium heat, combine the brown sugar, 1/2 cup heavy cream, butter, and corn syrup. Stir constantly and bring to a boil.
  11. Simmer the Sauce: Reduce heat and cook while stirring for an additional 5 minutes to thicken the sauce.
  12. Finish the Caramel: Remove from heat and stir in vanilla extract and salt flakes. Serve the warm salted caramel sauce drizzled over the bread pudding.

Notes

  • Using day-old bread is key for texture as it absorbs the custard better than fresh bread.
  • Letting the bread soak adequately ensures a rich, custardy interior.
  • The salted caramel sauce can be prepared ahead and gently reheated when ready to serve.
  • If preferred, substitute corn syrup in the caramel sauce with honey or maple syrup, adjusting sweetness accordingly.
  • For a nut-free version, omit pecans and increase the caramel sauce slightly for extra flavor.

Find it online: https://cheftinaskitchen.com/easy-pecan-pie-bread-pudding-with-salted-caramel-sauce-recipe/