This dish combines the yummy flavor of pecan pie with a delicious bread pudding and an easy-to-make rich caramel sauce.
- Challah Loaf
- Eggs
- Condensed Milk
- Heavy Whipping Cream
- Maple Syrup
- Salt
- Brown Sugar
- Browned Unsalted Butter
- Bourbon
- Vanilla Extract
- Toasted Pecans
Ingredients
Instructions
If your pecans are not already toasted, do this now. Heat oven to 350° F. Place in a single layer on a sheet pan and bake
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.
Stir in the bread pieces and chopped toasted pecans until evenly moistened.
Pour the custard mixture into your prepared baking dish and place in the refrigerator overnight.
Heat oven to 350° F. Bake the bread pudding.
Let cool. Top with your favorite caramel sauce, sweetened whip cream, or vanilla ice cream to serve.