Tips for Success
Use day-old bread so it absorbs the custard better without getting soggy. Let the bread soak for at least 10 minutes before baking. Toast the pecans beforehand to enhance their flavor. Don’t skip the caramel-like topping—it’s what gives the dessert its pecan pie vibe.
Ingredients
6 cups cubed day-old bread (French or brioche work well)
4 large eggs
2 cups whole milk
1/2 cup heavy cream
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups chopped pecans
1/2 cup unsalted butter
1/2 cup brown sugar (for topping)
1/4 cup light corn syrup
1 teaspoon vanilla extract (for topping)
Directions
Preheat oven to 350°F. Grease a 9×13-inch baking dish. In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt. Add bread cubes and gently mix until all the bread is soaked. Let sit for 10 minutes. Pour mixture into prepared baking dish. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup and cook until mixture is smooth and bubbling, about 3 minutes. Remove from heat and stir in vanilla and chopped pecans. Pour pecan mixture evenly over bread pudding. Bake for 45–50 minutes, or until the center is set and the top is golden. Let cool slightly before serving.
Additional Tips or Variations
Add a splash of bourbon or rum to the custard for an adult twist. Swap pecans with walnuts if preferred. Top with whipped cream, caramel sauce, or a scoop of vanilla ice cream for extra indulgence. Add chocolate chips or dried cranberries for another layer of flavor.