Pecan Pie Bread Pudding (Print version)

Warm Pecan Pie Bread Pudding with soft custard-soaked bread, toasted pecans, and a sticky brown sugar topping.

# Ingredients:

For the bread pudding

01 - 10 oz (285 g) day-old brioche, challah, or French bread, cut into 1-inch cubes
02 - 3 large eggs
03 - 1 1/2 cups (360 ml) half-and-half
04 - 1/2 cup (120 ml) whole milk
05 - 1/2 cup (105 g) packed light brown sugar
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon fine salt

For the pecan topping

09 - 6 tablespoons (85 g) unsalted butter, melted, plus more for the dish
10 - 1/2 cup (105 g) packed light brown sugar
11 - 1/2 cup (120 ml) light corn syrup or maple syrup
12 - 1 1/4 cups (140 g) pecans, half chopped and half left whole

For serving

13 - Whipped cream, vanilla ice cream, or warm caramel sauce, optional

# Instructions:

01 - Heat the oven to 350 degrees F. Butter a 9-inch square baking dish. If the bread is very fresh, spread the cubes out and let them dry while the oven heats.
02 - In a large bowl, whisk the eggs until smooth. Add the half-and-half, milk, 1/2 cup brown sugar, vanilla, cinnamon, and salt. Whisk until the sugar is mostly dissolved.
03 - Fold the bread cubes into the custard. Press them down gently and let them stand for 10 minutes so the centers absorb the liquid.
04 - In a separate bowl, stir the melted butter, 1/2 cup brown sugar, corn syrup, and pecans until the nuts are evenly coated and glossy.
05 - Spoon the soaked bread and custard into the prepared baking dish. Spread it evenly, then spoon the pecan topping over the surface without pressing it down.
06 - Bake for 45-50 minutes, until the top is golden, the edges are bubbling, and the center jiggles only slightly. Cover loosely with foil during the last 10 minutes if the pecans get too dark.
07 - Cool for 20 minutes before slicing or spooning into bowls. Serve warm with whipped cream, ice cream, or caramel sauce if desired.

# Good to know:

01 - Best served warm after a 20-minute rest.
02 - Use day-old bread for the best custard texture.
03 - Assemble up to 8 hours ahead and bake just before serving.

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