Description
This rich and comforting Pecan Bread Pudding is a classic dessert featuring crusty bread soaked in a spiced custard, baked to golden perfection, and topped with toasted pecans. Served with a silky, homemade vanilla sauce infused with a hint of bourbon or rum, this dessert offers a perfect balance of creamy, nutty, and warmly spiced flavors, ideal for gatherings or a cozy treat.
Ingredients
Bread Pudding
- 1 loaf Italian or French bread (crust removed & cubed/torn into 1-inch pieces, ~1 lb)
- 2 cups whole milk (480 ml)
- 1 cup light brown sugar (200 g)
- 2 cups heavy whipping cream (480 ml)
- 4 large eggs
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon vanilla paste or extract
- 1 cup pecans (roughly chopped, 115 g)
Vanilla Sauce
- 4 large egg yolks
- ⅓ cup granulated sugar (67 g)
- 1½ cups whole milk (360 ml)
- ½ cup heavy whipping cream (120 ml)
- 1 teaspoon vanilla paste or extract
- 2 oz bourbon or rum (optional)
Instructions
- Preheat and prepare bread: Preheat the oven to 350℉ (177℃). Slice the crust off the bread and cut or tear into 1-inch cubes. Spread the cubes evenly on two cookie sheets in a single layer.
- Toast the bread cubes: Bake the bread cubes for 10 minutes, turning halfway through, until they are slightly dried out.
- Toast the pecans: While the bread bakes, toast the pecans in a frying pan over medium heat until fragrant and lightly browned, then transfer to a plate to cool.
- Make the bread pudding custard: In a saucepan over medium-low heat, combine the milk and brown sugar, whisking until dissolved. Remove from heat. In a large bowl, whisk the heavy cream, eggs, ground cinnamon, nutmeg, and vanilla. Slowly whisk the warm milk mixture into the cream and eggs mixture.
- Assemble the casserole: Grease a 13×9 inch casserole dish. Place half of the bread cubes in the dish, sprinkle half of the toasted pecans over, then drizzle half of the custard on top. Gently press down to soak. Repeat with the remaining bread, pecans, and custard.
- Soak the bread pudding: Cover the casserole dish with plastic wrap, gently pressing down to submerge the bread in custard. Let stand at room temperature for at least 30 minutes to allow the bread to absorb the custard. Remove plastic wrap and cover with foil.
- Bake the bread pudding: Preheat oven to 350℉ (177℃) if needed. Bake the covered bread pudding for 30 minutes, then remove foil and bake uncovered for 15-25 minutes more until puffed, golden, and heated through.
- Prepare the double boiler: Place 1-2 inches of water in a saucepan and bring to a gentle simmer. Set a glass bowl on top ensuring it does not touch the water. Prepare a larger bowl with ice water nearby for cooling.
- Make the vanilla sauce base: In a separate bowl, whisk the egg yolks. Add granulated sugar and whisk rapidly until pale and frothy.
- Heat milk and cream: In a saucepan, heat whole milk and heavy cream over medium heat until it reaches 180℉ (82℃) on a thermometer.
- Combine milk with eggs: Slowly stream the hot milk and cream into the egg yolk mixture, whisking constantly until smooth. Transfer the mixture to the double boiler bowl and heat gently, whisking constantly, until it thickens and reaches 185℉ (87℃).
- Cool and flavor the sauce: Remove the bowl from the double boiler and place it in the ice water bath. Whisk in vanilla extract and optional bourbon or rum. Stir occasionally until the sauce cools to warm or room temperature.
- Serve: Plate slices or scoops of the bread pudding and generously drizzle with the vanilla sauce. Enjoy warm.
Notes
- Using day-old or slightly stale bread yields the best texture as it absorbs custard better.
- To make the recipe dairy-free, substitute plant-based milk and cream alternatives.
- The bourbon or rum is optional but adds a rich depth of flavor to the vanilla sauce.
- Ensure not to overheat the custard on the double boiler to avoid curdling.
- The bread pudding can be refrigerated and reheated; warm gently before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
