1 loaf of challah, brioche, or French bread, cut into 1-inch cubes (about 8 cups)
1 cup pecan halves, toasted
1/2 cup unsalted butter, melted
6 large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup packed light brown sugar
1/4 cup corn syrup
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
Spread the bread cubes on a baking sheet and toast in the oven for 10-15 minutes, or until lightly golden brown. This helps prevent the bread from becoming soggy.
Let the toasted bread cool slightly.
In a medium saucepan, combine the melted butter, brown sugar, corn syrup, heavy cream, vanilla extract, and salt.
Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
Remove from heat.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined.
In a large bowl, combine the toasted bread cubes and toasted pecans.
Pour the pecan pie filling over the bread mixture and toss to coat evenly.
Pour the custard mixture over the bread and pecan mixture. Gently press down on the bread to ensure it’s fully submerged in the liquid.
Let the mixture sit for at least 30 minutes, or up to 1 hour, to allow the bread to absorb the custard.
Pour the bread pudding mixture into a greased 9×13 inch baking dish.
Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Let the bread pudding cool slightly before serving.
Notes
Bread Selection: Challah, brioche, or French bread work best because they absorb the custard well without becoming mushy. Stale bread is ideal!
Toasting the Pecans: Toasting the pecans enhances their flavor and adds a delightful crunch.
Soaking Time: Don’t skip the soaking time! This allows the bread to fully absorb the custard, resulting in a moist and flavorful bread pudding.
Baking Time: Keep an eye on the bread pudding while it’s baking. If the top starts to brown too quickly, tent it with foil.
Serving Suggestions: Serve warm with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.
