Irresistible Pecan Caramel Bread Pudding Recipe You Need to Try

There’s something about a warm slice of Pecan Caramel Bread Pudding that takes me right back to those quiet afternoons on the porch of our white farmhouse nestled deep in the Blue Ridge Mountains. Mama Lu never fussed over fancy desserts, but her knack for turning humble ingredients into soul-soothing dishes was unmatched. This bread pudding, rich with toasted pecans and drizzled with buttery caramel, carries that same kind of heart—comforting, nostalgic, and rooted in love. Each bite tells a story of family, patience, and a kitchen filled with laughter and the soft hum of old stories being passed down.

Why You’ll Love This Pecan Caramel Bread Pudding

What makes this Pecan Caramel Bread Pudding so special isn’t just the mix of sweet and nutty flavors, but the way it feels like a warm hug on a chilly day. Growing up, desserts like this were rare treats, saved for Sundays when the whole family gathered ‘round the table. The texture is just right—soft custardy bread with a slight crust from baking, studded with crunchy pecans that Mama Lu always said were “little gifts from the earth.” The caramel sauce is the kind of indulgence that doesn’t shout but whispers, making every forkful linger just a little longer.

It’s a recipe that doesn’t demand perfection—something I learned early on standing beside Mama Lu, watching her measure ingredients with a pinch of intuition rather than a measuring cup. That’s the beauty of this bread pudding; it’s forgiving, hearty, and perfect for anyone who loves food that feels like home.

Ingredients You’ll Need for This Pecan Caramel Bread Pudding

• 6 cups day-old brioche or challah bread, cut into 1-inch cubes (stale bread works best for soaking)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 1/2 cups granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves, toasted and roughly chopped
• 6 tablespoons unsalted butter, divided
• 1/2 cup light brown sugar, packed (for caramel sauce)
• 1/4 cup heavy cream (for caramel sauce)

Substitution notes: If you don’t have brioche or challah, a sturdy white sandwich bread will do, but avoid anything too soft or fresh. For a dairy-free option, swap coconut milk and cream, and use coconut oil instead of butter. Maple syrup can replace some or all of the sugar for a deeper flavor twist.

Nutrition Facts

• Calories: Approximately 420 per serving (1/8th of the pudding)
• Protein: 7g
• Fat: 22g (mostly from butter, cream, and pecans)
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 30g (includes caramel sauce)
• Sodium: 180mg

These numbers are estimates, but they reflect the richness of a dessert designed to be savored slowly, preferably alongside good company and a hot cup of coffee or tea. Learn more: Irresistible Classic Pecan Pie Recipe You Need to Try Today

Print

Steps to Create Your Pecan Caramel Bread Pudding

1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish generously—Mama Lu always said butter was like a warm blanket for any dish.
2. Spread the cubed bread evenly in the baking dish and sprinkle the toasted pecans over the top, saving a small handful for garnish.
3. In a large bowl, whisk together the eggs, milk, heavy cream, 1 cup of granulated sugar, vanilla extract, cinnamon, and salt until completely combined.
4. Pour this custard mixture evenly over the bread and nuts. Press gently to help the bread soak up the custard, but don’t stir. Let it sit for about 20 minutes to absorb fully—this is where the magic happens.
5. While the pudding soaks, prepare the caramel sauce: melt 4 tablespoons of butter in a small saucepan over medium heat. Add the brown sugar and stir until it dissolves and bubbles, about 3-4 minutes.
6. Carefully whisk in 1/4 cup heavy cream and continue stirring until the sauce thickens slightly, about 2 minutes. Remove from heat and set aside.
7. Dot the top of the soaked bread pudding with the remaining 2 tablespoons of butter cut into small pieces. This helps create a golden crust.
8. Bake the pudding in the preheated oven for 45-50 minutes. The top should be puffed and golden, and a knife inserted near the center should come out mostly clean with just a few moist crumbs.
9. Remove from oven and let cool for 10 minutes—this resting time helps the pudding set and makes it easier to serve.
10. Drizzle the warm caramel sauce over the pudding before serving, and sprinkle the reserved pecans on top for an extra crunch.

One of my favorite memories was sitting on the old wooden steps just outside the kitchen, waiting for this bread pudding to come out of the oven. Mama Lu would let me lick the spoon after making the caramel, swearing it was the best part. And she was right.

Tips for Making the Best Pecan Caramel Bread Pudding

• Use day-old or slightly stale bread: Fresh bread won’t soak up the custard properly, leaving you with a soggy texture instead of that tender, custardy bite.
• Toast your pecans: A quick toast in the dry skillet awakens their flavor and adds a welcome crunch.
• Don’t rush the soaking time: Letting the bread sit in the custard for 20 minutes or more ensures every bite is rich and moist.
• Butter the baking dish generously: This prevents sticking and adds a beautiful golden crust.
• Watch your caramel carefully: Sugar can burn quickly, so keep a close eye and stir constantly once it starts bubbling.
• Make it ahead: This bread pudding tastes even better the next day once the flavors have melded. Just reheat gently before serving.

Serving Suggestions and Pairings

Back home, serving this Pecan Caramel Bread Pudding was always a communal affair, accompanied by stories and slow sips of whatever Mama Lu brewed in her big cast iron pot. Here are some ways I like to serve it:

• A scoop of homemade vanilla ice cream or a dollop of whipped cream to balance the richness
• A drizzle of warm bourbon or spiced rum caramel sauce for grown-up gatherings
• A sprinkle of flaky sea salt to cut through the sweetness and highlight the pecans
• A hot cup of black coffee or chai tea for an afternoon treat

Sometimes, I even add a handful of fresh blackberries on the side, in homage to Mama Lu’s blackberry jam that always found its way to the table when the seasons turned.

Storage and Reheating Tips

Like many of the dishes Mama Lu shared, this bread pudding is best enjoyed fresh but stores beautifully:

• Cover tightly with plastic wrap or foil and refrigerate for up to 4 days.
• To reheat, warm individual slices in the microwave for 30-45 seconds or place the whole dish in a 325°F oven, covered, for about 20 minutes until heated through.
• If the pudding seems dry after reheating, a quick drizzle of warm cream or leftover caramel sauce brings it back to life.
• For longer storage, you can freeze the baked pudding (wrapped well) for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

What are the main ingredients for Pecan Caramel Bread Pudding?

The main ingredients for Pecan Caramel Bread Pudding include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Pecan Caramel Bread Pudding?

The total time to make Pecan Caramel Bread Pudding includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Pecan Caramel Bread Pudding ahead of time?

Yes, Pecan Caramel Bread Pudding can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Pecan Caramel Bread Pudding?

Pecan Caramel Bread Pudding pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Pecan Caramel Bread Pudding suitable for special diets?

Depending on the ingredients used, Pecan Caramel Bread Pudding may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making this Pecan Caramel Bread Pudding connects me in a very real way to my roots—those simple, soulful moments spent in the farmhouse kitchen with Mama Lu. It’s not just about the recipe itself, but the love, patience, and stories woven into every step. This dessert doesn’t demand fuss; it welcomes imperfection and invites you to slow down and savor the process.

Whether you’re baking it for a holiday gathering, a quiet weekend treat, or to share with friends who need a little comfort, this bread pudding carries the warmth of home and the sweetness of tradition. Give yourself permission to make it your own, just as Mama Lu taught me—by heart, with a pinch of salt, and a whole lot of soul.