Description

This bread pudding recipe offers a delightful twist on the classic comfort food by combining rich custard-soaked challah or brioche bread with a decadent pecan topping infused with maple syrup and butter. Enhanced with warm spices and a splash of bourbon, the dish bakes to a golden perfection, making it a perfect dessert to serve warm with whipped cream, vanilla ice cream, caramel sauce, and extra pecans for crunch.

Ingredients

Scale

Bread Pudding

1 loaf (about 1 pound) challah or brioche bread, cut into 1-inch cubes
6 large eggs
2 cups heavy cream
1 cup whole milk
1 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup bourbon (optional, but highly recommended!)
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Pecan Topping

1 cup pecan halves
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1/4 cup maple syrup
1/4 teaspoon salt

Serving Suggestions

Whipped cream or vanilla ice cream
Caramel sauce
Chopped pecans

Instructions

Prepare the Pecan Topping: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, maple syrup, and salt. Stir constantly until the sugar is dissolved and the mixture is smooth, about 2-3 minutes. Remove from heat and stir in the pecan halves until evenly coated. Pour the pecan topping into the bottom of a 9×13 inch baking dish, spreading it evenly.
Prepare the Bread Pudding Custard: In a large bowl, whisk together the eggs, heavy cream, whole milk, packed light brown sugar, granulated sugar, bourbon (if using), melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and the sugar is fully dissolved. Taste the custard and adjust sweetness or spices to preference.
Assemble the Bread Pudding: Place the bread cubes in a very large bowl. Pour the custard mixture over the bread cubes and gently toss to coat them evenly. Let the bread soak in the custard for at least 30 minutes to up to an hour; alternatively, cover and refrigerate overnight for deeper flavor infusion.
Bake the Bread Pudding: Preheat your oven to 350°F (175°C). Pour the soaked bread pudding mixture over the pecan topping in the baking dish, spreading it evenly. Cover the dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 20-30 minutes until the top is golden and the custard is set (a knife inserted in the center should come out clean). If the top browns too quickly, tent loosely with foil.
Cool and Serve: Remove the pudding from the oven and allow it to cool for at least 30 minutes. Cut into squares and lift pieces out carefully. Serve warm, topped with whipped cream or vanilla ice cream, drizzled with caramel sauce, and sprinkled with chopped pecans as desired.

Notes

Soaking the bread overnight will result in a more custard-rich and flavorful pudding.
The bourbon is optional but adds a nice depth of flavor; omit if preferred for a non-alcoholic version.
Challah or brioche bread works best due to their soft, rich texture; stale bread can also be used to absorb custard better.
Cover the baking dish with foil while baking to prevent the top from over-browning.
Letting the pudding cool before serving helps it set, making it easier to cut and serve.
Store leftovers covered in the refrigerator and reheat gently before serving.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: bread pudding, dessert, pecan topping, bourbon bread pudding, comforting dessert, holiday dessert, baked custard