Pecan Praline Bread Pudding is one of those desserts that just makes everything feel a little bit warmer and cozier. It’s rich, comforting, and surprisingly easy to make at home. If you’re looking for a crowd-pleasing dessert, or just something special for yourself, this recipe is a winner.
Why You Will Love This Recipe
This Pecan Praline Bread Pudding is not your average dessert. What makes it so special is the combination of textures and flavors. The bread pudding itself is soft and custardy, infused with a delicate vanilla flavor. Then comes the pecan praline topping, adding a delightful crunch and a sweet, buttery richness that perfectly complements the creamy pudding. Plus, it’s a great way to use up leftover bread!
Ingredients
- 8 cups cubed bread (stale is best, like brioche or challah)
- 1 cup heavy cream
- 1 cup milk
- 4 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Pecan Praline Topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup chopped pecans
Step-by-Step Instructions
Step 1: Prepare the Bread
Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake for about 10-15 minutes, or until lightly toasted. This helps the bread absorb the custard better and prevents a soggy bread pudding. Remove from the oven and set aside.
Step 2: Make the Custard
In a large bowl, whisk together the heavy cream, milk, eggs, granulated sugar, vanilla extract, and salt until well combined. This custard base is what gives the bread pudding its creamy texture and delicious flavor.
Step 3: Soak the Bread
Place the toasted bread cubes in a greased 9×13 inch baking dish. Pour the custard mixture evenly over the bread, making sure all the bread is moistened. Gently press down on the bread to help it absorb the liquid. Let it sit for about 15-20 minutes so the bread really soaks up all that goodness.
Step 4: Prepare the Pecan Praline Topping
While the bread is soaking, make the pecan praline topping. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and chopped pecans. Cook, stirring constantly, until the sugar is melted and the mixture is bubbly, about 2-3 minutes. Be careful not to burn the sugar!
Step 5: Assemble and Bake
Pour the pecan praline topping evenly over the bread pudding. Spread it out so that every piece of bread gets a little bit of that sweet, nutty goodness.
Step 6: Bake the Bread Pudding
Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the bread pudding is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
Step 7: Cool and Serve
Remove the Pecan Praline Bread Pudding from the oven and let it cool for at least 15-20 minutes before serving. This allows the bread pudding to set up a bit more and prevents it from being too runny.
Serving Suggestions
This Pecan Praline Bread Pudding is delicious on its own, but it’s even better with a few simple accompaniments. A scoop of vanilla ice cream or a dollop of whipped cream adds a cool, creamy contrast to the warm, rich pudding.
For a simple yet elegant presentation, dust the Pecan Praline Bread Pudding with a little powdered sugar or garnish with a few extra chopped pecans. Serve it warm in individual bowls or slices.
This dessert is perfect for a cozy family dinner, a holiday gathering, or any special occasion. The pecan praline topping makes it feel extra festive, making it an ideal treat for Thanksgiving or Christmas.
Storage and Reheating
Leftover Pecan Praline Bread Pudding can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out.
To reheat, you can microwave individual portions for about 30-60 seconds, or until warmed through. For a crispier top, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Key Details
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Servings: 8-10
- Equipment:
- 9×13 inch baking dish
- Large bowl
- Medium saucepan
- Whisk
Pecan Praline Bread Pudding
Ingredients
- 8 cups cubed bread stale is best, like brioche or challah
- 1 cup heavy cream
- 1 cup milk
- 4 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake for about 10-15 minutes, or until lightly toasted. Remove from the oven and set aside.
- In a large bowl, whisk together the heavy cream, milk, eggs, granulated sugar, vanilla extract, and salt until well combined.
- Place the toasted bread cubes in a greased 9x13 inch baking dish. Pour the custard mixture evenly over the bread, making sure all the bread is moistened. Let it sit for about 15-20 minutes.
- While the bread is soaking, make the pecan praline topping. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and chopped pecans. Cook, stirring constantly, until the sugar is melted and the mixture is bubbly, about 2-3 minutes.
- Pour the pecan praline topping evenly over the bread pudding.
- Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the bread pudding is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
- Remove the Pecan Praline Bread Pudding from the oven and let it cool for at least 15-20 minutes before serving.
