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- 6 cups day-old brioche or challah bread, cubed - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup packed brown sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1 cup chopped pecans Each main ingredient plays an important role. The bread gives structure, while the eggs bind everything. Milk and cream add richness. Brown sugar sweetens and adds depth, while vanilla and cinnamon provide flavor. Salt brings all the tastes together, and pecans add crunch and nuttiness. - 1/2 cup caramel sauce (store-bought or homemade) - Powdered sugar for dusting The caramel sauce is key for that sweet drizzle. You can use store-bought for ease or make it at home for a personal touch. Dusting with powdered sugar adds a nice finish. It makes the dish look pretty and adds a bit of sweetness. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps the pudding cook evenly. 2. Grease a 9x13-inch baking dish with butter or non-stick spray. This keeps the pudding from sticking. 3. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt. Make sure they blend well. 1. Add the cubed bread into the egg mixture. Stir gently to coat each piece. 2. Let the mixture sit for about 15 minutes. This gives the bread time to soak up the liquid. 1. Pour half of the bread mixture into the greased baking dish. 2. Drizzle half of the caramel sauce over the bread layer. This adds sweetness. 3. Pour the rest of the mixture on top and repeat with the caramel drizzle. 4. Bake in the oven for 45-50 minutes. The top should be golden brown. A knife inserted in the center should come out clean. Choosing the right type of bread makes all the difference. I recommend using day-old brioche or challah bread. These breads soak up the custard well. Fresh bread can turn soggy and mushy. You want your bread to hold its shape while absorbing flavors. To ensure even bread absorption, let your mixture sit after combining. After adding cubed bread, wait about 15 minutes. This wait allows the bread to soak up the egg mixture. Stir gently to coat each piece fully. For toppings, I suggest drizzling extra caramel sauce on top. A sprinkle of powdered sugar adds a nice touch too. You could also add a scoop of vanilla ice cream. It melts slightly and adds creaminess. For presentation, serve it warm in individual ramekins. This makes it look special and inviting. Use a colorful plate to contrast with the pudding's warm tones. Overbaking can dry out your bread pudding. Keep an eye on it in the oven. Test for doneness by inserting a knife into the center. If it comes out clean, your pudding is done. Underbaking can lead to a soggy center. Adjust baking time according to your oven. When substituting ingredients, be cautious. Using low-fat milk can change the texture. Stick to heavy cream and whole milk for the best results. Pro Tips Use Stale Bread: Day-old brioche or challah works best as it absorbs the custard mixture without falling apart. Customize Your Nuts: If you prefer, you can substitute pecans with walnuts or almonds for a different flavor. Make Ahead: This bread pudding can be assembled a day in advance and stored in the refrigerator until ready to bake. Serving Suggestions: Serve with a scoop of vanilla ice cream or whipped cream for an indulgent dessert experience. {{image_2}} You can easily change the flavor of your caramel pecan bread pudding. Try adding chocolate chips for a rich twist. Dark or milk chocolate works great. You can also mix in fruits like apples, bananas, or berries. They add fresh taste and texture. Spices and extracts can enhance flavor too. Consider adding nutmeg or allspice for warmth. A splash of almond or maple extract can add a unique note. These small changes make a big difference. If you want a vegan option, you can replace eggs and dairy. Use flaxseed meal mixed with water instead of eggs. Almond or oat milk can replace whole milk. Coconut cream can work instead of heavy cream. For gluten-free versions, choose gluten-free bread. Many brands offer tasty options. You can make your own by using gluten-free flour. This way, everyone can enjoy your dish! You can scale this recipe up or down easily. If you need more servings, just double the ingredients. Use a larger baking dish to fit the mix. For smaller gatherings, halve the recipe and use a smaller dish. When hosting larger gatherings, consider serving it in individual ramekins. This makes for great presentation and easy serving. You can also prepare it ahead of time. Just bake it closer to serving time for the best taste. To keep your caramel pecan bread pudding fresh, store it properly. First, let it cool down to room temperature. Then, cover it tightly with plastic wrap or aluminum foil. This keeps the moisture in and stops it from drying out. You can also place it in an airtight container for added protection. If you have leftovers, the pudding will last in the fridge for about three to four days. For longer storage, consider freezing it. Cut the pudding into squares for easy serving. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This method can keep it fresh for up to three months. When it’s time to enjoy your pudding again, you have two options: microwave or oven. For quick reheating, the microwave works well. Place a piece of pudding on a microwave-safe plate. Heat it for about 30 seconds to 1 minute. Check to see if it’s warm throughout. If you prefer using the oven, preheat it to 350°F (175°C). Place the pudding in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 15-20 minutes. This method helps to keep the texture nice and soft. To preserve the texture, avoid overheating. Overheating can make the pudding dry. Always check with a fork to see if it’s warm enough. Enjoy your delicious pudding without losing its charm! How to avoid a soggy bread pudding? To avoid soggy bread pudding, use day-old bread. It needs to be dry enough to soak up the liquid but not too stale. Let the bread sit in the egg mixture for about 15 minutes. This helps it soak up just the right amount. Can I prepare this recipe in advance? Yes, you can prepare this recipe a day ahead. Just cover the dish with plastic wrap after mixing. Keep it in the fridge overnight. Bake it the next day when you're ready to serve. What are the best types of bread to use? Brioche and challah work best. They are soft and rich, giving the pudding a nice texture. You can also use French bread or even sourdough if you like a bit of tang. Can I use almond milk instead of whole milk? Yes, almond milk can replace whole milk. Use unsweetened almond milk for a better flavor match. The pudding will still turn out great, but the taste may be slightly different. What can I substitute for pecans? If you don't have pecans, walnuts are a good choice. You can also skip nuts if preferred. Or, try using chocolate chips for a sweet twist. What drinks pair well with caramel pecan bread pudding? Coffee or tea pairs nicely with this dessert. A glass of sweet dessert wine also works well. If you want something cold, try a sweet iced tea. How to serve with ice cream or whipped cream? Serve warm bread pudding with a scoop of vanilla ice cream. Drizzle extra caramel on top for added flavor. You can also use whipped cream for a lighter touch. Making caramel pecan bread pudding is fun and rewarding. We talked about essential ingredients like brioche, eggs, and cream. I described how to prepare it step-by-step for great results. Remember to choose your bread wisely and avoid common mistakes. In the end, you can customize your pudding with flavors or diet-friendly swaps. Whether you serve it fresh or store leftovers, this dish is sure to impress. Enjoy your cooking adventure!

Caramel Pecan Bread Pudding

Indulge in this delicious Caramel Pecan Bread Pudding, a heavenly easy bread pudding dessert made with day-old brioche. This recipe is not only a delightful treat but also includes a homemade caramel sauce recipe that elevates your pecan dessert experience. Perfect for gatherings or a cozy night in! Don’t miss out – try this brioche bread pudding recipe today! Save and share! #CaramelPecanBreadPudding #BriocheBreadPudding #PecanDessertRecipes #EasyBreadPuddingDessert
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Ingredients
  

6 cups of day-old brioche or challah bread, cubed

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup packed brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup pecans, chopped

1/2 cup caramel sauce (store-bought or homemade)

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

    In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt until fully combined.

      Add the cubed bread into the egg mixture, making sure each piece is well coated. Allow the mixture to sit for about 15 minutes to let the bread absorb the liquid.

        Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the mixture.

          Pour half of the mixture into the prepared baking dish. Drizzle half of the caramel sauce over the bread mixture. Pour the remaining mixture on top and repeat the caramel drizzle.

            Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

              Once done, remove from the oven and let it cool slightly before serving.

                Serve warm, drizzled with additional caramel sauce and optionally dust with powdered sugar.

                  Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8