Easy Pecan Pie Bread Pudding With Salted Caramel Sauce
Enjoy the delicious flavor of Pecan Pie in a creamy easy custard bread pudding topped off with a homemade salted caramel sauce. It's the perfect Fall dessert.
Ingredients
- 1 loaf day-old Artisan French Bread or 15 slices of Chateau Bread Dumplings cubed
- 5 eggs
- 2 cups 2% milk
- 1 1/2 cups heavy whipping cream
- 1 cup sugar
- 1 Tablespoon Vanilla extract
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1/4 cup heavy whipping cream
- 1 1/2 cups shelled pecan halves
Salted Caramel Sauce
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup corn syrup
- 2 Tablespoons butter
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt flakes
Instructions
- Cut bread into cubes 1/2 to 3/4 inches in diameter, place in a large bowl, let sit out about an hour to dry. The drier the bread cubes, the more custard mixture they will soak up.
- Preheat oven to 350°. Spray a 9 x 13 baking pan with non-stick cooking spray and set aside.
- In a medium bowl, mix the eggs, sugar, and vanilla with a wire whisk until well combined. Add in milk and heavy cream. Mix well.
- Pour egg mixture over bread cubes. Mix gently and allow to sit about 15 minutes, mixing occasionally.
- In a microwave safe bowl, or a small sauce pan, melt butter. Add brown sugar and mix until sugar is dissolved. Add 1/4 cup of heavy cream. Stir until well incorporated. Add pecan halves. Stir.
- Pour pecan mixture over the bread and egg mixture, and gently fold. Do not mix thoroughly, just fold so the pecan mixture forms into clumps throughout the bread pudding.
- Pour bread pudding mixture into prepared baking pan. Spread evenly.
- Bake for 45-55 minutes, or until the top is slightly brown and crisp. The center should still be a tad jiggly.
- Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up even more of the yummy custard mixture.
- !Homemade Salted Caramel Sauce
- 1. In a small sauce pan over medium heat add brown sugar, whipping cream, butter, and corn syrup.
- 2. Bring to a boil, stirring constantly. Reduce heat; cook and stir 5 minutes longer.
- 3.Remove from heat, stir in vanilla and salt. Serve warm over bread pudding.
Video
Nutrition
Serving: 1gCalories: 638kcalCarbohydrates: 85gProtein: 10gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 159mgSodium: 451mgFiber: 1gSugar: 64g
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