Name: Pecan Caramel Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 cups of stale bread, buttered and cut into cubes; 4 cups of heavy cream; 4 large eggs; 1 cup of sugar; 1 teaspoon of vanilla extract; 1 cup of chopped pecans; 1 cup of caramel sauce; 1 teaspoon of cinnamon (optional); Pinch of salt

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I make this dish on slow nights or when I have extra bread. I keep a pan ready in the fridge for days when I want an easy sweet. I like recipes that use what I already have and give a warm, simple finish to a meal.

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Pecan Caramel Bread Pudding became my go-to when I needed a quick dessert for visitors. It uses plain pantry items and a jar of caramel to speed things up. I often make it after a roast or on a cool afternoon when I want something warm and homey.

This bread pudding is a baked dessert made with milk or cream, eggs, bread cubes, nuts, and caramel. It tastes rich, sweet, and a little nutty from the pecans. People often make it for family dinners, potlucks, or holiday sides. It works well as a dessert or a warm snack. For a similar quick bread treat, see Amish apple fritter bread recipe for ideas on using simple batter and fruit.

Why make this recipe

This version saves time and uses leftover bread. It comes together in one bowl and bakes while you do other things. The flavor is deep from caramel and pecans but not fussy. You can change the bread, the nuts, or use less sugar to fit daily needs. It also feeds a few people without much fuss, so it works for weeknights and small gatherings.

How to make this recipe

You mix eggs, sugar, vanilla, and cream, then soak the bread until it softens. The pecans get folded in before you layer caramel in the dish. The pudding bakes until it is set and golden on top. Expect a soft middle and a crisp top. Let it cool a bit so it firms and is easier to slice.

Ingredients

8 cups of bread, buttered and cut into cubes — stale bread soaks up the custard better.
4 cups of heavy cream — gives a rich, smooth texture.
4 large eggs — they bind the custard and help it set.
1 cup of sugar — adds sweetness; adjust to taste.
1 teaspoon of vanilla extract — adds warm flavor.
1 cup of chopped pecans — add crunch and a nutty note.
1 cup of caramel sauce — for sweet, sticky topping and base.
1 teaspoon of cinnamon (optional) — adds warm spice.
Pinch of salt — balances the sweetness.

Directions

Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt.
Gradually stir in the heavy cream until well combined.
Add the bread cubes to the mixture and let them soak for about 15 minutes.
Fold in the chopped pecans.
Pour half of the caramel sauce into the bottom of a baking dish.
Spoon the bread mixture into the dish and top with the remaining caramel sauce.
Bake for 45-50 minutes or until set and golden on top.
Let it cool slightly before serving. Enjoy warm, optionally topped with whipped cream or additional caramel sauce. Notes: Preheating gives even bake. Soaking the bread lets the custard reach the center. Adding caramel in the dish makes a sticky base and a sweet top.

How to serve this recipe

Serve warm in square or scoop slices into bowls. Top with whipped cream, a drizzle of extra caramel, or a sprinkle of chopped pecans. It works well after dinner or at a casual brunch. For a lighter touch, serve with plain yogurt or a scoop of vanilla ice cream. For ideas on pairing with fruit breads, try the blueberry lemon cream cheese sourdough bread page for serving notes.

How to store this recipe

Cool the pudding to room temperature before storing. Cover the baking dish with foil or move slices to an airtight container. Keep in the fridge for up to 3–4 days. To freeze, cut into portions and wrap tightly, then store in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat in the oven at 325°F (160°C) until warm.

Tips to make this recipe

Use slightly stale bread so it holds the custard without falling apart. If the top browns too fast, tent with foil. If it seems too wet after baking, let it rest; it firms as it cools. Swap half-and-half for heavy cream to cut richness. For nut-free, leave out pecans and add raisins or chocolate chips. For more on flour and texture tricks, see bolted flour in sourdough bread.

Variation

Swap the pecans for walnuts or toasted almonds for a different nut note. Use brioche or challah for a richer bread base, or day-old sandwich bread for a budget option. Add a teaspoon of orange zest for a citrus lift. For a simpler version, skip the cinnamon and use salted caramel. Some swaps change texture more than taste, so pick what you have and adjust soak time if the bread is very dense.

FAQs

Q: Can I use milk instead of cream?

A: Yes. Use whole milk for a lighter result. The texture will be less rich.

Q: Do I need to butter the bread first?

A: No. Buttered bread adds flavor but is not required.

Q: Can I make this ahead?

A: Yes. Assemble and refrigerate up to 8 hours before baking.

Q: How do I reheat slices?

A: Warm in a 325°F oven for 10–15 minutes or microwave briefly.

Conclusion

This bread pudding is easy to make and fits into a simple weeknight cooking routine. It uses basic ingredients and turns stale bread into a warm, sweet plate in under an hour of hands-on time. For a similar take with a caramel-pecan twist, see Caramel Pecan Bread Pudding – Deliciously Seasoned for more ideas. If you want a praline-style version, check the recipe at Praline Bread Pudding with Caramel-Pecan Sauce – Bake or Break for a richer sauce option.