Pecan Pie Bread Pudding

This decadent dessert combines the rich flavors of pecan pie with the comforting texture of bread pudding. With a sweet custard base and a crunchy pecan topping, it’s the perfect treat for holidays or special occasions.

INGREDIENTS:

1 loaf (about 10 cups) day-old French or challah bread, cubed
4 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
For the Pecan Pie Topping:

1 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted
1/4 cup light corn syrup
1 teaspoon vanilla extract
INSTRUCTIONS:

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread the cubed bread evenly in the prepared dish.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and cinnamon. Pour the mixture over the bread, pressing gently to ensure all the bread is soaked. Let it sit for 10 minutes.
In a separate bowl, combine the chopped pecans, brown sugar, melted butter, corn syrup, and vanilla extract. Stir until well mixed and the pecans are evenly coated.
Spoon the pecan mixture evenly over the soaked bread.
Bake for 45-50 minutes, or until the custard is set and the top is golden and bubbling.
Let the bread pudding cool for 5-10 minutes before serving. Serve warm, optionally with whipped cream or a drizzle of caramel sauce.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 8