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There's something magical about bread pudding, especially when it's infused with the rich, decadent flavors of caramel and toasted pecans. The Buttery Caramel Pecan Bread Pudding is not just a dessert; it's a warm embrace in a dish, a nostalgic reminder of simpler times spent around the dinner table. This recipe is perfect for any occasion—be it a holiday gathering, a family dinner, or even just a cozy night in. In today's fast-paced world, where the convenience of takeout often overshadows the joy of home cooking, crafting a dish like this becomes a cherished experience.

Buttery Caramel Pecan Bread Pudding

Indulge in the comforting embrace of Buttery Caramel Pecan Bread Pudding, a delightful dessert that combines the rich flavors of caramel and toasted pecans. Perfect for any occasion, this recipe brings warmth and nostalgia to your dining table. With simple ingredients like day-old bread, eggs, and a luscious caramel sauce, it's easy to prepare and adaptable to various dietary needs. Create lasting memories as you gather with loved ones around this sweet treat, celebrating the joy of homemade comfort food.
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Ingredients
  

6 cups of day-old brioche or challah bread, cut into 1-inch cubes

1 cup of pecan halves, toasted for enhanced flavor

4 large eggs

2 cups of whole milk

1 cup of heavy cream

1 cup of granulated sugar

1/2 cup of packed light brown sugar

1/4 cup of unsalted butter, melted until bubbly

1 tablespoon of pure vanilla extract

1 teaspoon of ground cinnamon

1/2 teaspoon of fine sea salt

1 cup of caramel sauce (store-bought or homemade, plus extra for drizzling)

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it generously with unsalted butter or cooking spray to prevent sticking.

    Prepare the Bread: In a large mixing bowl, combine the cut bread cubes with the toasted pecans. Ensure they are mixed evenly and set aside to await the custard mixture.

      Make the Custard: In a separate mixing bowl, whisk together the eggs thoroughly with whole milk and heavy cream until well blended. Incorporate the granulated sugar, light brown sugar, melted butter, vanilla extract, ground cinnamon, and salt, making sure the mixture is smooth and homogenous.

        Combine Bread and Custard: Pour the rich custard mixture over the bread and pecan mixture. Using a spatula or wooden spoon, gently fold the ingredients together until the bread is completely coated in the custard. Allow the mixture to rest for about 15-20 minutes so the bread can absorb the flavors of the custard.

          Add Caramel: Once the bread has soaked in the custard, carefully fold in the 1 cup of caramel sauce, ensuring an even distribution throughout the mixture. Reserve some of the caramel sauce for drizzling just before serving.

            Bake the Pudding: Transfer the combined mixture into the prepared baking dish, spreading it out evenly. Place in the preheated oven and bake for 45-55 minutes or until the top is caramelized and golden brown. A toothpick inserted into the center should come out mostly clean, with just a few moist crumbs remaining.

              Cool and Serve: After removing the bread pudding from the oven, allow it to cool slightly for about 10 minutes. Drizzle the reserved caramel sauce over the top and serve warm, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream if desired.

                Prep Time, Total Time, Servings: 20 min | 1 hr 10 min | Serves 8-10

                  - Presentation Tips: For an elegant touch, serve the bread pudding in individual ramekins, topped with extra caramel sauce and a sprinkle of crushed pecans for added texture.