Thick sliced bread soaked in a cinnamon sugar then mixed with a sweet caramel and topped with pecans. This easy caramel bread pudding is so cozy and perfect to share with family and friends.
I love a good old fashioned recipe and this pecan bread pudding checks all the boxes. It’s so simple to make, only requires one bowl and a handful of ingredients. This recipe is the perfect way to use up any old bread you have on hand. I prefer to use challah, brioche or even the Italian loaf from my grocers bakery section. Listen, I’ve even used old hamburger buns if that’s all I’ve had at the time. You’ll love how easy this recipe is and how quick it comes together.
What is bread pudding?
Bread pudding is a recipe that uses day old bread that’s cubed then mixed together with an easy custard. Eggs, milk, sugar, vanilla and cinnamon are mixed together for the custard. The bread is then soaked in the custard for 30-45 minutes before baking.
I don’t have stale bread for bread pudding
No worries! If you don’t have stale bread, simply slice and cube your bread of choice then toast for 10 minutes until golden brown. Allow to cool before adding to the custard.
How to make the custard
To make this easy caramel pecan bread pudding you need just a few simple ingredients and you’ll be on your way to enjoying this deliciousness in no time.
- Bread: Challah, Italian or Brioche work great for this recipe
- Eggs: Your going to need quite a few to make the custard
- Brown Sugar: Adds the perfect amount of sweetness to the recipe
- Sugar: I like to use a mixture of both brown and granulated to provide just enough sweet
- Milk: Whole milk works perfect here
- Evaporated Milk: I like how the evaporated milk makes my custard a little creamier but using all milk works fine here too
- Vanilla Extract: Adds some warmth and coziness to the recipe
- Pecans: I like the chopped pecans but whatever you have on hand works fine too
- Caramel: Store bought or homemade caramel…your choice here
How to make pecan bread pudding
Cube one loaf of bread into bite size pieces then set aside. In a large bowl, mix together the milk, brown sugar, eggs, sugar, vanilla, milk, evaporated milk, and cinnamon together. Pour over the cubed bread and allow to soak for 30- 45 minutes, occasionally stirring mix very gently to ensure all bread has been covered. Add in pecans and a tablespoon of caramel.
Pour the mix into a 9×13 baking pan and bake for 45-50 minutes. Remove from oven and allow to sit for 30 minutes before serving. Drizzle caramel over top and sprinkle remaining pecans. Serve warm and top with vanilla ice cream.
Store bought or Homemade Caramel
The choice is all yours here! If you’re short on time, then by all means go with store bought. Got a little extra time on your hands? Make the easy caramel recipe.
Tips
- Store leftover bread pudding in the refrigerator in an airtight container
- Bread pudding will last for 2-3 days in the fridge if properly stored
- If you like looser bread pudding take it out of the oven around the 40/45 minute mark
Looking for more recipes?
Check out this Apple Pecan Bread Pudding!
Easy Caramel Bread Pudding
Ingredients
- 8 cup Italian, Challah or Brioche Bread
- 6 Eggs
- 3/4 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 3 cup Whole Milk
- 1 14 oz Can Evapoarted Milk
- 1 tablespoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1 cup Pecans
- 1/2 cup Caramel
Caramel Sauce
- 3/4 cup Granulated Sugar
- 5 tablespoon Unsalted Butter
- 1/3 cup Heavy Cream
- 1/4 teaspoon Salt
Instructions
- 1. In a large bowl, combine the eggs, brown sugar, sugar, milk, evaporated milk, vanilla extract, cinnamon, 1 tablespoon of caramel and 1/4 cup pecans together. Whisk until fully combined.2. Slice, cube bread and add to the custard. Allow the bread to soak in the custard for 30-40 minutes. Very gently,mix occasionally.3. Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with non-stick baking spray.4. Pour the bread pudding mixture into the baking dish and bake for 45-50 minutes. 5. Allow to rest for 30 minutes. Pour 1/2 cup of caramel and remaining pecans over the bread pudding. Serve warm with a scoop of vanilla ice cream or whipped cream.
Caramel Sauce
- 1. In a medium sauce pan, bring sugar to a boil and allow to fully melt. Once sugar reaches 350 degress or a deep amber brown remove from stove top. 2. Add in room temperature sliced butter and heavy cream mixing until well combined. Add in salt. Allow to cool.
T.
What Temp?????? to bake.