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To make the delightful caramel pecan bread pudding, gather these ingredients: - 6 cups of day-old brioche or challah bread, cubed into bite-sized pieces - 4 large eggs, at room temperature - 2 cups whole milk, preferably warmed slightly - 1 cup heavy cream - 1 cup packed brown sugar, light or dark - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon fine salt - 1 cup pecans, roughly chopped - 1/2 cup caramel sauce (you can use store-bought or make your own) - Optional: powdered sugar for a light dusting before serving These ingredients create the rich, creamy texture of the pudding. The bread soaks up the custard mixture, while the pecans add crunch. The caramel sauce gives it a sweet finish. Each layer of flavor builds a delightful dessert experience. Using day-old bread helps absorb the custard better, making it richer. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps cook the pudding evenly. 2. Grease a 9x13-inch baking dish with butter or non-stick spray. This makes for easy serving later. 3. In a large bowl, whisk together 4 large eggs until frothy. Then add 2 cups of warm whole milk, 1 cup of heavy cream, 1 cup of brown sugar, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Mix well until smooth. 1. Add 6 cups of cubed day-old bread to the egg mixture. Gently fold until each piece is coated. Let it rest for about 15 minutes. This helps the bread soak up the mixture. 2. Fold in 1 cup of roughly chopped pecans. This will give your pudding a nice crunch. 3. Pour half of the bread mixture into the greased dish. Spread it evenly. Drizzle half of the 1/2 cup of caramel sauce over this layer. Then pour the rest of the bread mixture on top, followed by another drizzle of caramel sauce. 1. Bake the dish in the preheated oven for 45-50 minutes. The top should be golden brown, and a knife inserted in the center should come out clean. 2. After baking, remove the bread pudding and let it cool for about 10 minutes. This helps it set. 3. Serve warm, drizzled with more caramel sauce. You can dust it lightly with powdered sugar for a sweet touch. - Ensuring the bread is properly soaked Soaking the bread is key. Use day-old brioche or challah. Cut it into bite-sized pieces. Let it soak for 15 minutes. This step helps the bread absorb all the yummy flavors. - Achieving the perfect golden brown top Bake at 350°F for 45 to 50 minutes. Watch for a golden brown color. This shows the pudding is ready. A knife should come out clean when poked in the center. - Adding caramel sauce for maximum flavor Drizzle caramel sauce between layers. It adds a rich, sweet touch. You can also top it with more sauce before serving. - Overmixing the bread Mix gently when adding the bread. Overmixing can break the bread pieces. This makes the pudding dense and less fluffy. - Skipping the cooling time Cooling for 10 minutes is important. This helps the pudding set. Cutting too soon can make it fall apart. - Choosing low-quality ingredients Use fresh, good-quality ingredients. This makes a big difference in taste. Quality bread, cream, and caramel sauce lead to a better dessert. Pro Tips Use Stale Bread: Day-old brioche or challah bread works best for this recipe, as it absorbs the custard mixture without becoming mushy. Warm the Milk: Slightly warming the milk before adding it to the mixture helps the sugars dissolve better and enhances the overall flavor. Let it Rest: Allowing the bread mixture to rest for 15 minutes ensures the bread fully absorbs the custard, resulting in a richer texture. Customize Toppings: Feel free to add chocolate chips or dried fruits for an additional flavor boost and texture contrast in your bread pudding. {{image_4}} You can add fun twists to your caramel pecan bread pudding. - Adding chocolate chips: Mix in 1 cup of chocolate chips. This will give a rich, sweet taste. The chocolate will melt slightly and blend well with the warm pudding. - Incorporating dried fruits: Try adding 1 cup of dried fruits like raisins or cranberries. This adds a chewy texture and a fruity burst. Combine them with the bread for a delightful mix. If you have specific dietary needs, you can still enjoy this dessert. - Gluten-free substitutions: Use gluten-free bread instead of brioche or challah. This keeps the texture while making it safe for those who can't have gluten. - Dairy-free alternatives: Swap whole milk and heavy cream for almond milk or coconut milk. You can also use plant-based cream. This will still create a creamy pudding without the dairy. To keep your caramel pecan bread pudding fresh, follow these tips: - Refrigeration tips: Place leftovers in an airtight container. Store in the fridge for up to 3 days. Make sure it cools completely before sealing. - Freezing instructions: If you want to store it longer, freeze the bread pudding. Wrap it tightly in plastic wrap, then place in a freezer bag. It can last up to 2 months in the freezer. When you’re ready to enjoy your leftovers, use these methods: - Best practices for warming up: Preheat your oven to 350°F (175°C). Place the bread pudding in a baking dish and cover with foil. Heat for about 20-25 minutes until warm. This keeps it moist. You can also use the microwave. Heat individual portions for 30-60 seconds, checking for warmth. Enjoy it with a drizzle of caramel sauce! You can use any bread that is soft and slightly dry. Good options include French bread, sourdough, or even white sandwich bread. Aim for bread that can soak up liquid without falling apart. Just make sure it is a bit stale. Fresh bread might make the pudding too mushy. You can keep bread pudding in the fridge for about three to four days. Store it in an airtight container to keep it fresh. If you want to enjoy it later, don’t add the caramel sauce until you serve it. This will keep it from getting soggy. Yes, you can prepare the bread pudding a day in advance. Just follow the steps to mix and layer it, then cover it tightly. Refrigerate it overnight. When ready, bake it the next day. This way, you save time and enjoy the flavors even more! This bread pudding recipe combines simple ingredients and clear steps for a delicious dish. You should preheat your oven, soak the bread well, and layer it with pecans for great texture. Remember the tips to avoid common mistakes, like overmixing, for the best results. Explore flavor variations to keep your dessert exciting. Proper storage will help you enjoy leftovers. With this guide, you can create a perfect bread pudding every time, delighting friends and family. Enjoy making this dish that blends comfort and creativity in every bite!

Caramel Pecan Bread Pudding

Savor the indulgence of this Caramel Pecan Bread Pudding, the ultimate Bread Pudding Recipe that combines rich flavors with a delightful texture. Perfect for any occasion, this Pecan Dessert Recipe is enhanced with velvety Caramel Sauce Dessert, making it a crowd-pleaser. Try this easy Homemade Bread Pudding to impress your family and friends. Click to discover the recipe and bring sweetness to your table today! #BreadPudding #PecanDessert #CaramelSauce #DessertRecipes
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Ingredients
  

6 cups of day-old brioche or challah bread, cubed into bite-sized pieces

4 large eggs, at room temperature

2 cups whole milk, preferably warmed slightly

1 cup heavy cream

1 cup packed brown sugar, light or dark

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

1 cup pecans, roughly chopped

1/2 cup caramel sauce (you can use store-bought or make your own)

Optional: powdered sugar for a light dusting before serving

Instructions
 

Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter or a non-stick spray to ensure easy removal later.

    In a large mixing bowl, whisk together the eggs until they are frothy. Then, add in the whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt. Whisk until the mixture is fully combined and smooth.

      Carefully add the cubed bread to the egg mixture, gently folding it in to ensure each piece is thoroughly coated. Allow the mixture to rest for about 15 minutes, letting the bread soak up the flavors and moisture.

        Once the soaking is complete, gently fold in the chopped pecans, distributing them evenly throughout the pudding mixture.

          Pour half of the bread mixture into the greased baking dish, spreading it out evenly. Drizzle half of the caramel sauce over this layer. Then, carefully pour the remaining bread mixture on top, followed by another drizzle of the caramel sauce.

            Place the baking dish in the preheated oven and bake for 45-50 minutes. The top should turn a beautiful golden brown, and a knife inserted into the center should come out clean, indicating it is fully cooked.

              Once baked, remove the bread pudding from the oven and let it cool for about 10 minutes before serving, allowing it to set slightly.

                Serve the warm bread pudding drizzled with additional caramel sauce, and if desired, lightly dust with powdered sugar for a lovely presentation.

                  Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8