Caramel Pecan Bread Pudding with Vanilla Cream — Warm, Buttery & Irresistibly Comforting 🍮🥧

Hey there, sweet friend! 💛 If you’re in the mood for something cozy, nostalgic, and unbelievably delicious, this Caramel Pecan Bread Pudding with Vanilla Cream is exactly what you need. It’s that perfect mix of soft, custardy bread, crunchy toasted pecans, and a drizzle of silky caramel that melts right into every bite. I love serving this dessert on chilly evenings or when I want to treat guests to something that feels homemade, heartwarming, and indulgent.

It’s one of those desserts that tastes like it took all day to make — but it’s actually super easy. Plus, the smell of caramel, vanilla, and toasted pecans filling the kitchen? Absolutely heavenly. You’ll want to keep this recipe close — it’s a guaranteed crowd-pleaser!

Nutritional Benefits

While this dessert leans indulgent, it also has some lovely nourishing touches. Eggs and milk add protein and calcium, and pecans bring healthy fats and antioxidants. You can even use whole-grain or brioche bread for more fiber and richness. The key is balance — and a warm bowl of this with a little vanilla cream on top truly nourishes the soul as much as the body. 💛

Adaptable Variations

• Dairy-Free Option: Use coconut milk or almond milk in the custard and a dairy-free butter substitute — it’s still just as creamy and delicious.
• Add Some Fruit: Mix in chopped apples, bananas, or raisins for a naturally sweet, fruity touch.
• Chocolate Twist: Add dark chocolate chunks between the bread layers for a caramel-chocolate dream combo.
• Bourbon Lovers’ Version: Add a splash of bourbon to the caramel sauce or vanilla cream for an adult upgrade — it’s divine!

Caramel Pecan Bread Pudding with Vanilla Cream Recipe

Ingredients

For the Bread Pudding:

• 6 cups day-old bread, cubed (brioche or challah works best)
• 1 cup pecans, roughly chopped
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon salt

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons butter
• ½ cup heavy cream
• Pinch of salt

For the Vanilla Cream (Optional but Heavenly):

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter.
2. Toast the pecans: Spread pecans on a baking sheet and toast for 5–7 minutes until fragrant. This brings out their buttery flavor!
3. Make the custard: In a large bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
4. Assemble the pudding: Add the bread cubes and toasted pecans into the bowl and gently toss to coat. Let sit for 10 minutes so the bread soaks up the custard.
5. Pour and bake: Transfer everything into your prepared baking dish. Bake uncovered for 40–45 minutes, or until golden and set in the center (a little jiggle is okay!).
6. Make the caramel sauce: In a saucepan over medium heat, melt the sugar until it turns amber. Add butter (carefully — it’ll bubble), stir, then pour in cream. Cook for 2–3 minutes until smooth, and stir in a pinch of salt.
7. Whip the vanilla cream: In a small bowl, whisk the cream, sugar, and vanilla until soft peaks form. Keep chilled until ready to serve.
8. Serve and enjoy: Drizzle warm caramel over each serving of bread pudding, then top with a dollop of vanilla cream. Heaven in a bowl!

Practical & Valuable Tips

• Use day-old bread: Slightly stale bread absorbs the custard better, creating that perfect soft-inside, golden-top texture.
• Don’t rush the caramel: Stir gently and watch closely — it can burn quickly once it turns golden!
• Serving idea: Add a scoop of vanilla ice cream or drizzle extra caramel on top for pure dessert bliss.
• Storage tip: Store leftovers in the fridge for up to 4 days. Reheat gently in the oven or microwave with a splash of milk to keep it moist.

Frequently Asked Questions

1. Can I make this ahead of time? Absolutely! Assemble the pudding (without baking), cover, and refrigerate overnight. Bake fresh the next day for the best texture.
2. Can I use store-bought caramel sauce? Yes, totally fine! Warm it slightly before drizzling for that glossy finish.
3. What’s the best bread to use? Brioche, challah, or French bread work beautifully because they’re rich and hold their shape after soaking.
4. Can I freeze leftovers? Definitely! Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge and warm before serving.

Call to Action

Did you make this Caramel Pecan Bread Pudding? 🍮 I’d love to see your cozy dessert creations! Tag me on Pinterest and share how yours turned out — glossy caramel drizzle and all. Don’t forget to save this recipe for your next dinner party or when you just need a little comfort in dessert form. ✨🥧