Caramel Pecan Bread Pudding
A delicious and decadent caramel pecan bread pudding made with a crunchy brown sugar pecan topping and a homemade caramel sauce drizzled over the top. The BEST bread pudding recipe the whole family will enjoy!
Servings: 8 Servings
Ingredients
Bread Pudding
- 1 loaf Challah bread, cut into 1 inch cubes
- 5 large eggs
- 3 cups Caramel Macchiato coffee creamer
- ½ teaspoon cinnamon
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¾ cup chopped pecans
- ¼ cup all purpose flour
- ¼ cup butter, melted
Caramel Drizzle
- 6 tablespoons butter
- ½ cup light brown sugar
- ⅛ cup milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350° and spray a 3 quart oval baking dish with non-stick cooking spray right before filling.
For the Bread Pudding
- Lay out bread cubes on a baking sheet to dry out a bit, then add to a large bowl.
- In a medium bowl, whisk coffee creamer, eggs, and cinnamon together.
- Add bread to the egg mixture and gently stir to coat.
- Pour into the prepared baking dish.
Brown Sugar Pecan Topping
- In a small bowl, stir brown sugar, pecans, flour and melted butter together until combined.
- Sprinkle mixture over the top of the bread pudding.
- Cover with aluminum foil and bake for 60 minutes, then remove foil and bake for another 10-15 minutes.
Caramel Drizzle
- In a small saucepan, melt butter over low heat.
- Add brown sugar and milk. Stir until combined.
- Bring to a boil over low heat, stirring constantly until caramel sauce thickens up.
- Remove from heat and add vanilla. Stir.
- Drizzle caramel sauce over the top of the bread pudding, and enjoy.
Video
Notes
*Can use a 9x13 baking dish. Check for doneness at about 45 minutes, then continue and follow the directions.