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Imagine a dessert that embodies comfort and indulgence—a dish that is not only rich in flavor but also evokes a sense of nostalgia and warmth. Enter the Heavenly Buttery Caramel Pecan Bread Pudding, a delightful blend of buttery bread, creamy custard, and crunchy pecans, all drizzled with luscious caramel sauce. This recipe is not just a treat for your taste buds; it’s an experience that transports you to a cozy kitchen filled with the sweet aroma of baking.

Buttery Caramel Pecan Bread Pudding

Indulge in the comforting flavors of Heavenly Buttery Caramel Pecan Bread Pudding, a perfect dessert for any occasion. This recipe combines rich brioche or challah bread with creamy custard, crunchy toasted pecans, and a luscious drizzle of caramel sauce. Easy to prepare and versatile, it can be adapted for dietary preferences while evoking nostalgia and warmth. Gather your loved ones and savor this delicious treat that brings people together around the table.
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Ingredients
  

For the Bread Pudding:

6 cups of day-old bread, cut into cubes (French or brioche is recommended for the best texture)

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup pecans, roughly chopped

1/2 cup unsalted butter, melted

For the Buttery Caramel Sauce:

1 cup brown sugar, packed firmly

1/2 cup unsalted butter

1/4 cup heavy cream

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Prepare the Bread Mixture: In a large mixing bowl, combine the cubed bread and roughly chopped pecans. Mix well and set aside to allow the bread to air slightly, which helps with absorption.

    Make the Egg Mixture: In a separate bowl, vigorously whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is consistently combined and creamy.

      Combine and Soak: Slowly pour the egg mixture over the bread and pecans. Gently stir the ingredients until all the bread cubes are thoroughly coated and soaked in the liquid. Allow the mixture to sit for about 20-30 minutes to absorb the flavors fully.

        Preheat Oven: While the mixture is soaking, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with unsalted butter or cooking spray to prevent sticking.

          Transfer and Bake: Pour the soaked bread mixture into the prepared baking dish, spreading it evenly with a spatula. Drizzle the melted butter liberally over the top of the pudding mixture. Bake in the preheated oven for 45-50 minutes, or until the pudding is set in the center and the top is beautifully golden brown.

            Prepare the Caramel Sauce: As the bread pudding bakes, prepare the buttery caramel sauce. In a medium saucepan, combine the packed brown sugar and unsalted butter over medium heat. Stir continuously until the mixture begins to boil and the sugar is fully dissolved. Remove the pan from heat and carefully whisk in the heavy cream, vanilla extract, and a pinch of salt until the sauce is perfectly smooth.

              Serve: Once the bread pudding is finished baking, allow it to cool for about 10 minutes before serving. Dish out warm portions and generously drizzle with the buttery caramel sauce. For an indulgent touch, top with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream.

                Prep Time, Total Time, Servings: 20 mins | 1 hour 15 mins | 8 servings

                  - Presentation Tips: Serve the bread pudding in individual ramekins for a more elegant look, and sprinkle extra chopped pecans on top for added texture and crunch!