Irresistible Pecan Caramel Bread Pudding Recipe That Will Sweeten Your Day

There’s something utterly comforting about a warm, golden slice of Pecan Caramel Bread Pudding — it’s the kind of dessert that wraps you up in a cozy hug, much like the ones I remember from my Devonshire childhood. Growing up in a cottage where the kitchen always smelled of cinnamon and freshly baked treats, puddings like this were a Sunday staple, often served at a table too small for all the family and friends gathered around. This recipe is a little piece of those cherished memories, blending the nutty crunch of pecans with the luscious, sticky caramel that seeps into every soft bite of bread. It’s a dessert that invites you to slow down, savor, and share stories over a steaming cup of tea.

Why You’ll Love This Pecan Caramel Bread Pudding

From the very first spoonful, this Pecan Caramel Bread Pudding feels like a warm invitation into my kitchen and heart. It’s a recipe that’s both humble and indulgent, with deep, buttery caramel notes that remind me of my mum’s apple crumble, dusted generously with cinnamon on chilly autumn afternoons. What makes this pudding truly special, though, is the way the pecans add a delightful crunch that balances the softness of the custard-soaked bread. It’s a dish that’s simple to prepare but feels like a celebration — perfect for those cozy family gatherings where laughter bounces off the walls and everyone reaches for seconds.

What I adore most about this recipe is its versatility. It’s a brilliant way to breathe new life into day-old bread, turning leftovers into something spectacular. And if you’re anything like me, you’ll find that making this pudding brings back that childhood sense of magic — sneaking into the kitchen before dawn, whisking eggs and milk, and knowing that soon, the house will be filled with the scent of caramel and toasted nuts, promising comfort and sweetness in every bite.

Ingredients You’ll Need for This Pecan Caramel Bread Pudding

• 8 cups day-old brioche or white bread, cut into 1-inch cubes (stale bread works best)
• 1 cup pecans, roughly chopped (toasted for extra flavour)
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, melted (plus extra for greasing)
• 1/2 cup caramel sauce (homemade or store-bought, see my tip below)

Substitution suggestions: If you prefer a dairy-free version, swap the milk and cream for coconut milk and almond milk, which add a lovely, slightly nutty richness. For the pecans, walnuts or hazelnuts would also work beautifully if you want a different nutty flavour.

Nutrition Facts

• Calories: Approximately 380 per serving (based on 8 servings)
• Protein: 8g
• Fat: 22g (with 11g saturated fat)
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 22g
• Sodium: 210mg

While this pudding is a treat, I always remind myself how a little indulgence shared with loved ones is one of life’s sweetest joys. Plus, the protein from eggs and nuts offers a touch of balance, and you’re getting a bit of calcium from the milk and cream too.

Print

Steps to Create Your Pecan Caramel Bread Pudding

1. Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish. I find that a well-buttered dish helps the caramel stick and caramelise beautifully around the edges.
2. Toast the pecans in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant and slightly golden. This step is worth the extra minute — it intensifies that nutty aroma that makes the pudding sing.
3. In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until fully combined and slightly frothy.
4. Slowly add the milk and cream to the egg mixture, whisking gently to combine. The creaminess here is what creates that luscious, custardy texture I adore.
5. Place the cubed bread into the buttered baking dish and pour the custard mixture evenly over the top, pressing down lightly to soak each piece. Let it sit for about 15 minutes to allow the bread to absorb the custard fully. This is a moment I often cherish — standing by the window, cup of tea in hand, watching the bread soak up all that goodness.
6. Drizzle half of the caramel sauce over the soaked bread and sprinkle the toasted pecans evenly on top. Then gently pour the melted butter over everything for that extra richness.
7. Bake uncovered for 45-50 minutes, or until the custard is set and the top is golden brown and slightly crisp. You’ll know it’s done when a knife inserted in the center comes out clean.
8. Once out of the oven, drizzle the remaining caramel sauce over the pudding while it’s still warm, allowing it to cascade into every nook and cranny.
9. Let the pudding cool for 10 minutes before serving — though I confess, I often sneak a warm spoonful straight from the dish!

Tips for Making the Best Pecan Caramel Bread Pudding

One of my fondest memories is waking early to help my mum prepare similar puddings, and these tips come straight from those kitchen mornings: Learn more: Irresistible Caramel Cheesecake Cubes: A Sweet Bite-Sized Delight

• Use day-old or slightly stale bread. It soaks up the custard better without turning mushy. Brioche or challah inject a richer flavour, but white bread works just fine.
• Don’t skimp on the soaking time. Letting the bread rest for at least 15 minutes before baking ensures every bite is moist and custardy, not dry or crumbly.
• Toast your nuts. This step unlocks a depth of flavour that truly elevates the pudding.
• Make your own caramel sauce if you can. It’s surprisingly simple — just melt sugar until amber, then stir in butter and cream. It fills the kitchen with a scent that takes me right back to my mum’s kitchen.
• Don’t overbake. The pudding should be set but still slightly wobbly in the middle when you take it out; it will firm up as it cools.

Serving Suggestions and Pairings

Serving this Pecan Caramel Bread Pudding is a joy in itself. I love to spoon it straight onto warm plates, crowning each portion with a dollop of clotted cream or a scoop of vanilla bean ice cream for extra indulgence. On chillier days, a drizzle of warm custard feels just right — a nod to those Devonshire Sunday lunches where the puddings were always the star.

For drinks, I find a strong cup of black tea or a lightly spiced chai complements the caramel and pecan flavours beautifully. If you’re serving this at a gathering, a glass of dessert wine, like a late-harvest Riesling, also pairs wonderfully.

Storage and Reheating Tips

Leftovers of this pudding are, frankly, a treat for the next day. I store it tightly covered in the fridge for up to three days. When reheating, I prefer to warm individual portions gently in the oven at 325°F (160°C) for about 10-15 minutes to preserve that lovely caramelised top and prevent sogginess.

If you’re in a rush, a quick zap in the microwave works, but I recommend adding a splash of cream or milk before heating to keep it moist. And if the caramel has thickened too much, a drizzle of warm caramel sauce before serving brings it beautifully back to life.

Frequently Asked Questions

What are the main ingredients for Pecan Caramel Bread Pudding?

The main ingredients for Pecan Caramel Bread Pudding include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Pecan Caramel Bread Pudding?

The total time to make Pecan Caramel Bread Pudding includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Pecan Caramel Bread Pudding ahead of time?

Yes, Pecan Caramel Bread Pudding can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Pecan Caramel Bread Pudding?

Pecan Caramel Bread Pudding pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Pecan Caramel Bread Pudding suitable for special diets?

Depending on the ingredients used, Pecan Caramel Bread Pudding may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This Pecan Caramel Bread Pudding is more than just a sweet treat. It’s a slice of my childhood, a taste of the Devon countryside, and a reminder that the best recipes are those that tell a story — of family, warmth, and stolen moments in the kitchen. As I stir the custard or toast the pecans, I feel connected to the generations before me who found joy in simple ingredients transformed by love and patience.

Whether you’re sharing this pudding at a bustling family table or enjoying a quiet moment alone with a good book and a cup of tea, I hope it brings you the same comfort and happiness it has brought me. And remember, the magic really is in the making — the laughter, the memories, and the delicious crumbs left behind.