Pecan Pie Bread Pudding With Sauce

So, you’re craving something warm, gooey, nutty, and generally life-affirming, but also, like, can’t be bothered with a pie crust? My friend, you’ve come to the right place. We’re talking about Pecan Pie Bread Pudding with a glorious, silky sauce that will make you question all your life choices (in a good way, of course). Get ready to impress yourself (and maybe some actual people, if you decide to share).

Why This Recipe is Awesome

Honestly, if you can toast bread and crack an egg, you’re basically a Michelin-star chef with this recipe. It’s shockingly simple yet tastes like you slaved away all day. Plus, it uses up stale bread, so you’re basically an eco-warrior. You’re welcome. It’s the perfect combo of cozy comfort food and fancy dessert, all rolled into one ridiculously easy package. Seriously, it’s idiot-proof, even I didn’t mess it up. And that sauce? Oh, that sauce is a game-changer.

Ingredients You’ll Need

Gather ’round, my sweet-toothed companions! Here’s what you’ll need to whip up this magic:

For the Bread Pudding:

• 6-7 cups stale bread cubes: The hero of our story! Day-old challah, brioche, or even just regular white bread. Don’t throw it out, give it a glorious second life.
• 1 cup pecans: The ‘pecan’ in pecan pie. Obvs. Toasted, if you’re feeling fancy (you should be, it’s worth it!).
• 4 large eggs: The binders of our delicious universe.
• 2 cups whole milk: For that creamy goodness. Don’t skimp.
• 1 cup heavy cream: Because we’re not here to diet, we’re here to live.
• 1/2 cup packed light brown sugar: For those caramel-y notes. Non-negotiable.
• 1/4 cup granulated sugar: Just a little extra sweetness.
• 1/4 cup melted unsalted butter: Because butter makes everything better, duh.
• 1 teaspoon vanilla extract: A hug in a bottle.
• 1/2 teaspoon ground cinnamon: For warmth and spice.
• Pinch of salt: Balances everything out like a pro.

For the Sauce (Don’t skip it, seriously!):

• 1/2 cup (1 stick) unsalted butter: More butter, because why not?
• 1/2 cup packed light brown sugar: Extra saucy caramel vibes.
• 1/4 cup heavy cream: To make it velvety smooth.
• 1 teaspoon vanilla extract: Another hug!
• Pinch of salt: Just a tiny one!

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to a cozy 350°F (175°C). Grab a 9×13 inch baking dish and give it a quick spray with non-stick goodness. Don’t skip this, unless you enjoy scrubbing.
2. Arrange the Bread: Scatter those lovely stale bread cubes evenly in your prepared baking dish. Sprinkle about half of your toasted pecans over the bread. Save the rest for the top!
3. Whisk the Wet Stuff: In a large bowl, whisk together the eggs, milk, heavy cream, both sugars, melted butter, vanilla extract, cinnamon, and salt until everything is beautifully combined. No lumpy bits, please!
4. Soak it Up: Carefully pour the egg mixture all over the bread cubes in the dish. Gently press the bread down to make sure every single piece gets drenched in that custardy goodness. This is key, folks! Let it sit for at least 15-20 minutes to really soak up all the liquid. Go make a coffee, you’ve earned it.
5. Top & Bake: After soaking, sprinkle the remaining pecans over the top of the pudding. Pop it into your preheated oven and bake for 40-50 minutes. You’re looking for a beautiful golden-brown top and a set center (a knife inserted should come out mostly clean).
6. Make the Sauce (while it bakes!): In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring it to a gentle simmer, stirring occasionally, until the sugar is dissolved and the sauce thickens slightly (about 3-5 minutes). Remove from heat and stir in the vanilla extract and a pinch of salt. Taste it. Try not to eat it all with a spoon.
7. Serve & Devour: Once the bread pudding is out of the oven, let it cool for about 10-15 minutes. This helps it set a bit. Drizzle generous amounts of that warm, glorious sauce over individual servings. Prepare for compliments.

Common Mistakes to Avoid

• Using Fresh Bread: Rookie mistake! Fresh bread turns mushy. Stale bread holds its shape better and soaks up all that custard like a champ. Plan ahead!
• Under-Soaking the Bread: You want soft, custardy goodness, not dry bread bits. Giving it those 15-20 minutes (or even longer!) is crucial. Think of it as giving the bread a spa day.
• Over-Baking: Nobody likes a dry bread pudding. Keep an eye on it. It should be golden and jiggly in the middle, not rock hard.
• Skipping the Sauce: Are you even living? The sauce elevates this from “pretty good” to “I need more of this in my life.” Don’t you dare skip the sauce.

Alternatives & Substitutions

Feeling adventurous, or just missing an ingredient? No worries, I got you!

• Bread: No challah? Brioche, day-old croissants, or even plain white sandwich bread will work. Just make sure it’s a bit stale. My personal fave is brioche for extra richness!
• Nuts: No pecans? Walnuts are cool too, I guess. You could even try chopped almonds if you’re feeling wild. Or, for a nut-free version, just omit them!
• Milk: While whole milk and heavy cream give the best results, you could swap some of the whole milk for 2% if you absolutely must. Just know it might be slightly less rich.
• Add-ins: Want to spice things up? Toss in some chocolate chips (dark chocolate is amazing here!), dried cranberries, or a dash of nutmeg with the cinnamon. FYI, a splash of bourbon in the sauce is also a divine addition!

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Oh honey, you *should*! Assemble everything up to step 4, cover it, and pop it in the fridge overnight. Just pull it out about 30 minutes before baking to take the chill off. It’s even better the next day, IMO!
• Is the sauce really necessary? Is breathing necessary? Yes, it is. The sauce takes it from delicious to absolutely divine. Don’t question it, just make it.
• What if I don’t have stale bread? You can “stale” fresh bread by cutting it into cubes and baking it on a baking sheet at 300°F (150°C) for 10-15 minutes, or until lightly toasted and dry. Problem solved!
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter truly makes a difference in flavor and texture, especially in the sauce. Treat yourself!
• How do I store leftovers? Cover any leftover bread pudding tightly and refrigerate for up to 3-4 days. Reheat gently in the microwave or oven. You can store the sauce separately in the fridge and warm it up before serving.
• My pudding is still jiggly after 50 minutes, what gives? Ovens vary! Just keep baking in 5-minute increments until a knife inserted into the center comes out mostly clean. Don’t be afraid to give it a little extra time.

Final Thoughts

And there you have it, folks! Your new go-to dessert for when you want something spectacular without the stress. This Pecan Pie Bread Pudding with Sauce is pure comfort, pure deliciousness, and honestly, pretty much impossible to mess up. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking, my friend!