Pecan Bread Pudding

Pecan Bread Pudding is a sweet recipe you can enjoy for breakfast or dessert. It’s rich and creamy in the middle with a crunchy pecan caramel on top.

Prep Time20

Cook Time25

Total Time45

Servings:

Calories: 442kcal

Preheat the oven to 350°F and coat an 8x11 inch baking dish with butter or coconut oil.
Combine the butter, pecans, brown sugar, and cinnamon in a small saucepan over medium heat. Stir the mixture frequently until it starts to bubble. Turn off the heat and set the saucepan aside.
Whisk together the whole milk, heavy cream, eggs, vanilla, and granulated sugar until homogenous.
Dice your bread into 1-inch cubes and then add them to the milk mixture. Fold to combine until the bread is saturated in the liquid.
Transfer your candied pecans to the prepared baking dish and then pour the bread mixture on top. Bake for 30-40 minutes, or until golden brown.
Let your bread pudding cool in the pan for about 10 minutes and then carefully flip it over onto a baking sheet or tray so the candied pecans are on top. Slice, serve, and enjoy!

The sugar can burn quickly, so stir the mixture frequently and watch it closely while it cooks.
Use caution when flipping the pecan bread pudding, and have a large rimmed baking sheet ready before you begin. Always use oven mitts, as the pan and caramel will be very hot.
The bread pudding is done when the top and edges are golden brown, most of the liquid is absorbed, and a toothpick inserted in the center comes out mostly clean. Do not overbake, as a little moisture is normal.