🍞✨ Caramel Pecan Bread Pudding 🤎
Rich, custardy, and dripping in salted caramel—this is comfort dessert at its finest!
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🛒 Ingredients
• 1 loaf French bread, cubed
• 4 large eggs 🥚
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 2 cups heavy whipping cream 🥛
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 tsp vanilla extract ✨
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ stick butter, melted 🧈
• Pecans, to taste 🌰
• ⅓ cup salted caramel icing (or to taste) 🍯
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👩🍳 Instructions
1. Preheat oven to 350°F and grease a 9x13 baking dish.
2. Place cubed French bread evenly into the dish.
3. In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, heavy cream, granulated sugar, and brown sugar.
4. Stir in vanilla, cinnamon, nutmeg, and melted butter.
5. Pour the custard mixture evenly over the bread.
6. Let sit 30–45 minutes, pressing down occasionally so the bread fully absorbs the liquid.
7. Sprinkle pecans over the top.
8. Cover tightly with aluminum foil.
9. Bake for 1 hour and 15 minutes.
10. Remove foil for the last 10 minutes to crisp the pecans.
11. Let cool slightly, then drizzle with salted caramel icing before serving 😍
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💡 Tips & Tricks
• 🍞 Slightly stale bread works best for soaking up the custard
• ⏳ Don’t skip the soak time—it’s key for that creamy center
• 🌰 Foil off at the end = toasted, crunchy pecans
• 🍯 Add caramel after baking so it stays silky, not burnt
• 🍨 Serve warm with vanilla ice cream for maximum impact
Making caramel pecan bread pudding at home is one of my favorite ways to create a warm, comforting dessert that feels both indulgent and nostalgic. The key to an incredible bread pudding experience lies in choosing the right bread—slightly stale French bread or brioche works best because it absorbs the custard mixture without falling apart. When preparing the custard, using a combination of sweetened condensed milk, evaporated milk, and heavy cream results in a luscious, creamy texture that’s much richer than a simple milk-and-egg mix. I like to whisk in warm spices such as cinnamon and nutmeg to add cozy notes that complement the nutty pecans and caramel beautifully. A soak time of at least 30 minutes ensures each cube of bread soaks up the custard thoroughly, creating that perfect creamy center contrasted by the crispy baked edges. Covering the dish with foil during baking keeps the moisture in, while removing the foil for the last 10 minutes allows the pecans to toast and crisp up nicely. One trick I’ve learned is to add the salted caramel drizzle only after baking to keep the caramel silky and prevent it from burning during the oven time. Serving the bread pudding warm alongside vanilla ice cream or whipped cream elevates the dessert to the next level, balancing the rich flavors with cool creaminess. This recipe is not only perfect for special occasions but also for turning leftover or slightly stale bread into a decadent treat that’s sure to impress family and friends. Whether you’re a seasoned baker or a beginner, this caramel pecan bread pudding is a simple yet crowd-pleasing recipe worth trying.
OH MY GOD'S YUM😋😋