Ingredients
Scale
- 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.
Instructions
- 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.
- 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.
- In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until fully combined and slightly frothy.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the pudding cool for 10 minutes before serving — though I confess, I often sneak a warm spoonful straight from the dish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
