Are you looking for creative brunch ideas? This Pecan Pie Bread Pudding recipe will be sure to please everyone! This dish combines the yummy flavor of pecan pie with a delicious bread pudding and an easy-to-make rich caramel sauce.
– Challah Loaf (Day Old) – Large Eggs – Sweetened Condensed Milk – Heavy Whipping Cream – Maple Syrup – Salt – Firmly Packed Light Brown Sugar – Browned Unsalted Butter – Bourbon – Vanilla Extract – Coarsely Chopped Toasted Pecans
If your pecans are not already toasted, do this now. Place in a single layer on a sheet pan and bake for 6-8 minutes. Stir once. Remove from oven and remove from pan to prevent continuous cooking and burning.
Coat an 8 ½" x 11" baking dish with non stick cooking spray. In the bowl of a stand mixer, (or large bowl with an electric mixer) beat eggs on medium speed until fluffy.
Stir in the sweetened condensed milk, heavy cream, maple syrup, salt, brown sugar, browned butter, bourbon, and vanilla until combined.
With a rubber spatula, stir in the bread pieces and 1 cup of the chopped toasted pecans until evenly moistened. Pour the custard mixture into your prepared baking dish. Sprinkle with the remaining ½ cup pecans.