Fluffy brioche bread and a sweet, vanilla custard combine with pecans and homemade caramel in this indulgent pecan bread pudding recipe. It’s an easy and festive holiday dessert or make-ahead breakfast treat, best served with a generous dusting of powdered sugar. Vegetarian and gluten-free friendly.

Homemade bread pudding with caramel and pecans in a white ceramic baking dish.

A Holiday Caramel Pecan Bread Pudding

The magic of day-old bread, a sweet and simple custard, and a handful of nuts, is on full display in this super decadent, ooey-gooey, pecan bread pudding.

Somewhere in the Bermuda triangle of pecan pie, French toast, and classic bread pudding lies this caramel-drizzled breakfast or dessert casserole.

While I adore everyday sweets, this indulgent combination of pillowy brioche bread, a sweet vanilla and cinnamon spiced custard, and toasted pecans, all doused with luscious, homemade caramel, is an out of the ordinary, celebratory treat. The sort of dish to whip out and delight your holiday guests with once or twice a year. Happy baking!!

Close up of toasted cubes of brioche in bread pudding.

Ingredients to Make Pecan Bread Pudding:

You’ll need just ten ingredients to make this bread pudding (including the caramel sauce). Here’s what to grab:

  • brioche: the base of any bread pudding recipe is cubes of (slightly-stale) bread that soak up the egg custard. If you prefer a softer, more custard-y texture you can use fresh bread, too. Challah bread is ideal, if you can find it.
  • sugar: a couple of tablespoons of granulated sugar for the perfect amount of sweetness.
  • eggs: you’ll need two eggs for the custard.
  • milk and crème fraîche: form the rest of the custard to make up the bread mixture. You can also use sour cream.
  • vanilla, cinnamon, and salt: add lots of cozy flavor.
  • pecans: of course! Buttery, nutty pecans work so well paired with caramel. It’s worth taking the time to toast them first for a few minutes for lovely added flavor.
  • caramel sauce: in place of the maple syrup or crème anglaise that often tops bread pudding, we’re adding ribbons of caramel to ours. Homemade is best (recipe follows), but store-bought will do just fine.
  • and for serving, extra caramel, a dusting of powdered sugar, and if you want to really take things over the top, a scoop of vanilla ice cream.

Find all the exact ingredients and measurements in the recipe card, below.

Close up of pecan bread pudding with caramel sauce.

Pecan Bread Pudding FAQs

Which type of bread is best for bread pudding?

We love using brioche or challah bread, ideally a couple of days old. French bread is a good second choice.

Can I make bread pudding gluten-free?

Sure. Simply swap in a gluten-free brioche or similar bread. All the other ingredients are naturally gluten-free.

How to store:

Bread pudding is best right out of the oven. Leftovers should be stored in an airtight container in the refrigerator for 2-3 days.

Homemade bread pudding with caramel and pecans in a white ceramic baking dish.

More Nutty Desserts to Bake Next:

If you make this caramel pecan bread pudding recipe, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Homemade bread pudding with caramel and pecans in a white ceramic baking dish.

Caramel Pecan Bread Pudding

★★★ 3 from 2 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 8 Servings 1x
  • Category: Baking, Dessert, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Fluffy brioche bread and a sweet, vanilla custard combine with pecans and homemade caramel in this indulgent pecan bread pudding recipe. It’s an easy and festive holiday dessert or make-ahead breakfast treat, best served with a generous dusting of powdered sugar. Vegetarian and gluten-free friendly.

Ingredients

Scale

for the bread pudding:

  • 1(15oz) loaf brioche bread, cubed
  • 3 Tbsp (38g) granulated sugar, divided
  • 2 large eggs
  • 1/2 cup (120g) crème fraîche or sour cream
  • 1 cup (240g) whole milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp Kosher salt (such as Diamond Crystal)
  • 1/2 cup pecans, halved or roughly-chopped

for the caramel sauce:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60g) water, at room-temperature
  • 3/4 cup (180g) heavy cream
  • 2 Tbsp (28g) unsalted butter, cut into half-tablespoons
  • 1/2 tsp Kosher salt

Instructions

for the bread pudding:

  1. Preheat the oven to 350℉. Grease a 9×9-inch baking dish with softened butter or baking spray. Set aside.
  2. Cut the brioche into bite-size cubes. Evenly layer the bread cubes in your prepared pan.
  3. In a medium mixing bowl, whisk together 2 Tbsp sugar with the eggs, crème fraîche, milk, vanilla, and salt, until creamy and completely combined.
  4. Pour or spoon the egg mixture over the bread, being sure to completely cover the top layer. Sprinkle with the remaining 1 Tbsp sugar.
  5. Bake until gently puffed, golden, and cooked through, about 30-35 minutes. You do want some crisp edges and caramelization on the top level of brioche, however you can cover the pan loosely with aluminum foil if bits of the bread start to burn or brown too quickly.
  6. While the bread pudding is baking, toast the pecans and make the caramel (see below).
  7. Heat a dry, medium saucepan over medium heat. Add the pecans in an even layer to the pan and cook for a few minutes, tossing occasionally with a spatula, until fragrant and lightly toasted. Remove from the heat and set aside.
  8. Remove the bread pudding from the oven, and arrange the pecans on top. Drizzle with the caramel sauce, reserving some for serving. Let the pudding sit for 10-15 minutes to solidify a bit and soak up the caramel.
  9. Serve warm with a dusting of confectioners sugar, caramel sauce, to taste, or vanilla ice cream. Enjoy!!

for the caramel sauce:

  1. Add the sugar and water to a medium pot (preferably with high sides) over medium-high heat, and stir to combine.
  2. Cook, but do not stir again, until the sugar has turned a deeply golden, amber color, about 10 minutes (but up to 15 minutes). The sugar will bubble and change in texture as it cooks.
  3. Meanwhile, warm the cream in a small saucepan over low heat until just warmed through (do not let it come to a boil).
  4. When the caramel is full-bodied in color, turn the heat down to low and slowly whisk in the warm cream.
  5. Cook for about 2 more minutes, stirring often, until smooth and creamy.
  6. Remove the pot from the heat, and whisk in the butter, followed by the salt.
  7. Drizzle the caramel over the bread pudding when it comes out of the oven, reserving some for serving. Leftovers will keep for up to a week in the refrigerator.

Equipment

Notes

  • Note: If you’d like to prep this bread pudding in advance, you can make the recipe up until the point of baking. Cover with aluminum foil and refrigerate overnight or up to 24 hours. You may need to extend the baking time, especially if you’re using a ceramic baking dish.
  • For salted caramel, add up to 1 teaspoon salt. For added flavor, you can also add up to 1 teaspoon vanilla.

Keywords: pecan bread pudding, brioche bread pudding, caramel sauce