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Bread pudding is a dessert that has captured the hearts and taste buds of many across the globe. This classic dish, often associated with comfort and nostalgia, transforms simple ingredients into a warm, satisfying treat that invites you to savor every bite. While bread pudding has its roots in frugality—turning stale bread into a delicious dessert—the modern twist we are exploring today elevates it to a whole new level of indulgence: Caramel Pecan Bliss Bread Pudding.

Caramel Pecan Bread Pudding

Indulge in the comforting flavors of Caramel Pecan Bliss Bread Pudding, a warm dessert that transforms simple ingredients into a heavenly treat. This rich dish features buttery brioche or challah soaked in a creamy custard, topped with toasted pecans and a luscious caramel drizzle. Perfect for gatherings or cozy nights in, this recipe is sure to impress. Create unforgettable memories around the table with each satisfying bite of this delightful, sweet comfort food.
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Ingredients
  

8 cups day-old brioche or challah bread, cubed

2 cups whole milk

1 cup heavy cream

4 large eggs

1 cup granulated sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp salt

1 cup pecans, roughly chopped

1 cup caramel sauce (store-bought or homemade)

Extra caramel sauce for drizzling

Instructions
 

Prep the Bread: Preheat your oven to 350°F (175°C). Place the cubed bread in a large mixing bowl. If your bread is soft, toast the cubes in the oven for about 10 minutes to dry them out slightly.

    Make the Custard Mixture: In a separate bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.

      Combine: Pour the custard mixture over the cubed bread, ensuring every piece is soaked. Gently fold in the chopped pecans. Allow this mixture to sit for about 15-20 minutes so the bread absorbs the liquid.

        Prepare the Baking Dish: Grease a 9x13 inch baking dish with butter or cooking spray. Pour half of the bread mixture into the dish, then drizzle half of the caramel sauce over the top. Spread the remaining bread mixture on top, followed by the rest of the caramel sauce.

          Bake: Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes covered, then uncover and bake for an additional 15-20 minutes or until the top is golden and a knife inserted in the middle comes out clean.

            Cool & Serve: Once baked, remove from the oven and let it cool for about 10 minutes. Drizzle with extra caramel sauce before serving. Serve warm as is, or with a scoop of vanilla ice cream for added indulgence.

              Prep Time, Total Time, Servings: 20 mins | 1 hour | 8-10 servings