Description
This comforting dessert blends soft, custard-soaked bread with a rich, caramel pecan layer that melts into every bite. Sweet, warm, and unapologetically indulgent, it’s the kind of treat that turns a simple evening into something special.
Ingredients
Scale
For the pudding base
- 1 loaf brioche or challah (around 450g), diced into bite-sized cubes
- 6 large eggs
- 500ml heavy cream
- 240ml whole milk
- 200g light brown sugar
- 100g white sugar
- 60ml bourbon (optional but adds depth)
- 2 tbsp melted unsalted butter
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
For the pecan layer
- 1 cup pecan halves
- 115g unsalted butter
- 100g brown sugar
- 60ml maple syrup
- ¼ tsp salt
To serve (optional but highly encouraged)
- Whipped cream or vanilla ice cream
- Warm caramel drizzle
- Extra chopped pecans
Instructions
- Create the sticky pecan base
- In a saucepan over medium heat, melt the butter until smooth and glossy. Stir in the brown sugar, maple syrup, and salt, mixing continuously until the mixture looks silky and fully blended — about 2 to 3 minutes. Remove from heat and fold in the pecan halves until coated. Spread this mixture evenly across the bottom of a greased 9×13-inch baking dish.
- Mix the custard
- In a large bowl, combine eggs, cream, milk, both sugars, bourbon, melted butter, vanilla, cinnamon, nutmeg, and salt. Whisk until everything blends and the sugars dissolve. Give it a tiny taste and tweak the spice or sweetness if your heart says so.
- Soak the bread
- Add your bread cubes to a wide bowl. Pour the custard over them and gently toss until every piece is soaked. Let this mixture sit for at least 30 minutes. For an ultra-rich texture, cover and refrigerate overnight.
- Bake to perfection
- Heat your oven to 175°C / 350°F. Carefully spoon the soaked bread mixture over the pecan layer in the baking dish. Spread it evenly. Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 20–30 minutes until the top is golden and a knife inserted in the center comes out clean. If it browns too quickly, tent with foil.
- Rest and serve
- Allow the pudding to cool for about 30 minutes to set properly. Slice into generous squares and top with clouds of whipped cream, scoops of vanilla ice cream, or a drizzle of caramel. Sprinkle with extra pecans if you’re feeling fancy.
Notes
- Best bread choices: Brioche and challah soak beautifully, but French bread, croissants, or even day-old donuts work too. Slightly stale is ideal.
- No bourbon? Replace with rum, brandy, or an extra splash of vanilla.
- Nut swaps: Try walnuts or almonds for a twist.
- Add-ins: Stir in dried cranberries, raisins, or chopped apricots for added flavor.
- Chocolate lovers: Fold in dark, milk, or white chocolate chips before baking.
- Make-ahead magic: Assemble everything the night before and bake the next day, adding 10–15 minutes if cold.
- Mini portions: Use ramekins for individual servings and reduce bake time accordingly.
- Gluten-free option: Simply switch to gluten-free bread.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm and cozy again.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts