Decadent Pecan Bread Pudding with Vanilla Bean Crème Anglaise

Why You’ll Adore This Pecan Bread Pudding Recipe

This isn’t just any bread pudding; it’s a culinary hug in a dish, designed to bring warmth and joy to your table. Here’s why this recipe will quickly become a cherished favorite:

The Classic Comfort of Old-Fashioned Bread Pudding

Our Pecan Bread Pudding celebrates the time-honored tradition of this beloved dessert. Imagine perfectly cubed, slightly dried bread soaking up a rich, warmly spiced brown sugar custard. As it bakes, the magic happens: the edges crisp up to a beautiful golden brown, while the center remains incredibly soft, moist, and tender. Toasted pecans are generously folded into the mixture, adding a delightful crunch and nutty flavor that complements the sweet custard beautifully. It’s a nostalgic treat that brings back memories of simpler times, yet feels wonderfully gourmet.

Indulgent, Velvety Vanilla Sauce (Crème Anglaise)

No bread pudding is complete without a luscious sauce, and our vanilla custard sauce, or crème anglaise, is simply divine. This velvety smooth, pourable custard is infused with pure vanilla, offering a delicate sweetness that perfectly balances the richness of the bread pudding. It’s a simple sauce to prepare but delivers an elegant finish, making every spoonful feel extra special. For an added layer of complexity and warmth, we highly recommend stirring in a hint of bourbon or rum, transforming it into a sophisticated boozy accompaniment that’s truly unforgettable.

Effortless Make-Ahead Versatility for Any Occasion

Life can be busy, but enjoying homemade delights shouldn’t be a chore. This pecan bread pudding is incredibly versatile and perfect for preparing in advance. You can assemble the entire dish the night before, allowing the bread to fully absorb the flavorful custard, then simply bake it fresh in the morning. This makes it an ideal option for a stress-free holiday breakfast, a delightful brunch centerpiece for house guests, or an easy yet impressive dessert for a dinner party. The convenience factor, combined with its irresistible taste, makes this recipe a true winner for any host or hostess.

Looking for more fantastic make-ahead breakfast ideas? Be sure to explore these delectable options: our fluffy brioche cinnamon rolls, the rich and chocolatey chocolate espresso babka, the delightful bakery-style pistachio muffins, or the wonderfully aromatic butter rum muffins. Each offers a unique and satisfying start to your day.

Essential Ingredients for this Delectable Recipe

Creating this irresistible bread pudding and its accompanying vanilla sauce requires a few simple, high-quality ingredients. Each plays a crucial role in achieving the perfect flavor and texture.

• Bread Loaf: The foundation of our pudding! French or Italian loaves are ideal due to their sturdy crumb and ability to absorb the custard without becoming mushy. Challah or brioche are also excellent choices, offering a richer, slightly sweeter base. You’ll need about one pound (a large loaf) to adequately fill a 13×9 inch baking pan. The key is to use slightly stale bread or to dry out fresh bread, which significantly improves custard absorption and prevents sogginess.
• Eggs: Essential for both the pudding’s rich custard base and the silky vanilla sauce. We use whole large eggs for the main bread pudding custard to provide structure and richness, and just the yolks for the vanilla sauce, contributing to its luxurious texture and beautiful golden hue.
• Dairy: A combination of heavy whipping cream and whole milk creates the ultimate creamy texture and indulgent flavor for both the bread pudding custard and the vanilla sauce. The higher fat content of heavy cream adds unparalleled richness, while whole milk ensures a balanced consistency.
• Ground Spices: Cinnamon and nutmeg are the warming heart of this bread pudding. These classic spices infuse the custard with a cozy, aromatic flavor that is quintessential to traditional bread pudding. Feel free to adjust the quantities to your personal preference for a bolder or more subtle spice profile.
• Pecans: Toasted and roughly chopped, pecans add a vital layer of flavor and delightful crunch. Toasting the pecans beforehand intensifies their nutty notes, providing a wonderful textural contrast to the soft bread pudding. You can also experiment with other nuts like walnuts or almonds if pecans aren’t available.
• Vanilla: This recipe truly highlights the star flavor of vanilla. Using good quality vanilla is crucial. Vanilla bean paste offers those beautiful visible specks and a deep, complex vanilla flavor, but a high-quality vanilla extract works perfectly well too. Don’t skip this ingredient, as it’s key to both the pudding and the sauce.
• Alcohol (Optional): For an elevated, sophisticated twist, a touch of bourbon or rum in the vanilla sauce adds an incredible depth of flavor and warmth. This optional addition transforms the sauce into a boozy delight, perfect for adults. Feel free to use your favorite brand; a good quality bourbon or dark rum will shine through.

Creative Substitutions and Delicious Variations

While this pecan bread pudding is perfect as is, it’s also incredibly adaptable. Feel free to get creative with these delicious substitutions and variations to tailor the recipe to your taste or occasion:

• Elevate with a Boozy Kick: Beyond bourbon or rum, consider adding 2 ounces of another spirit to the vanilla sauce. Grand Marnier or Cointreau would lend an elegant orange note, while a coffee liqueur like Kahlúa would create a rich, mocha-flavored sauce. Even a touch of brandy can add a sophisticated warmth.
• Fruity and Flavorful Additions: For a classic cinnamon raisin bread pudding, sprinkle ½ cup of plump raisins (or golden raisins) throughout the bread pieces before pouring the custard. You could also try dried cranberries for a tart counterpoint, chopped dried apricots, or even finely diced candied orange peel for a citrusy hint. Soaking dried fruits in a little warm rum or orange juice beforehand will make them extra tender and flavorful.
• Seasonal Delights: During the festive holiday season, swap out the heavy whipping cream in the bread pudding custard for an equal amount of rich eggnog. This imparts a unique, seasonal flavor profile with notes of rum, nutmeg, and vanilla, making your bread pudding extra special for holiday gatherings.
• Chocolate Lover’s Dream: Stir in ½ to 1 cup of chocolate chips (dark, milk, or white) along with the pecans for a decadent chocolate pecan bread pudding. The melting chocolate creates pockets of gooey deliciousness.
• Different Nut Varieties: If pecans aren’t your favorite or aren’t on hand, feel free to substitute them with walnuts, almonds, or even a mix of your preferred chopped nuts for a similar textural and flavor boost.
• Caramel Drizzle: Instead of or in addition to the vanilla sauce, a warm caramel sauce would be an incredible topping, especially if you’re leaning into a more decadent dessert.
• Spice It Up: Experiment with other warm spices like a pinch of cardamom or allspice alongside the cinnamon and nutmeg for a more complex flavor profile.

Choosing the Best Bread for Your Bread Pudding

The type of bread you use is paramount to the success of your bread pudding. The key is to avoid soft, pre-sliced bagged bread from the supermarket aisle. These breads tend to turn mushy when soaked in custard. Instead, opt for a sturdy, rustic loaf from the bakery section. The magic of bread pudding lies in the bread’s ability to absorb the rich custard while still retaining some structure. For best results, it’s crucial to use very stale bread or to lightly bake the pieces to dry them out, which enhances absorption and prevents a soggy final product. This drying process creates tiny air pockets in the bread, allowing it to soak up the maximum amount of delicious custard.

• Italian Bread: Often characterized by its chewy crust and soft, airy interior, Italian bread is a fantastic choice. Its texture holds up well to soaking, providing a good balance between softness and chewiness in the baked pudding.
• French Bread (Baguette): Similar to Italian bread, a day-old baguette works wonderfully. Its denser crumb and crisp crust, once dried and cubed, create an excellent foundation for absorbing the custard, resulting in a rich, satisfying texture.
• Challah: This rich, egg-based Jewish bread brings a naturally sweet and tender quality to bread pudding. Its slightly dense but soft crumb absorbs the custard beautifully, yielding an incredibly moist and flavorful pudding with a subtle richness that complements the vanilla and spices.
• Brioche: For an extra luxurious and buttery bread pudding, brioche is an exceptional choice. Its high butter and egg content make for an incredibly tender, almost cake-like pudding. While it’s already quite rich, ensuring it’s properly dried out will prevent it from becoming too dense or heavy.
• Croissants: For an innovative and incredibly flaky bread pudding, consider using stale croissants. Their layered, buttery texture creates a unique, almost pastry-like pudding that is unbelievably delicate and rich.

No matter which bread you choose, remember the golden rule: dry bread is happy bread for bread pudding. If your bread isn’t stale enough, simply cut it into cubes and spread it on a baking sheet, then bake it in a 300°F (150°C) oven for 10-15 minutes, or until lightly toasted and dried, but not crunchy. This extra step is well worth the effort for a perfectly textured bread pudding.

Step-by-Step: Crafting Your Pecan Bread Pudding

Making this bread pudding is a straightforward process, but paying attention to each step ensures a perfect, comforting result every time. Follow these instructions carefully:

Step One: Prepare and Dry the Bread. Begin by preheating your oven to 350°F (177°C) and grab two large cookie sheets. Carefully trim the crusts from your chosen loaf of bread, then cut or tear the bread into uniform 1-inch cubes. Distribute these bread cubes evenly across the two cookie sheets, ensuring they are in a single layer to allow for even drying. Bake for approximately 10 minutes, flipping the bread cubes halfway through, until they are slightly dried out and lightly toasted. The goal here is to remove excess moisture, not to make them fully crunchy. This crucial step will allow the bread to better absorb the custard without becoming soggy.

Step Two: Assemble and Soak the Pudding. Once the bread is prepared, lightly grease a 13×9 inch casserole dish. Transfer half of the dried bread cubes into the dish, spreading them evenly. Sprinkle half of the roughly chopped, toasted pecans over this layer. In a separate large bowl, whisk together all the ingredients for the bread pudding custard: whole milk, light brown sugar, heavy whipping cream, large eggs, ground cinnamon, ground nutmeg, and vanilla paste or extract, until well combined and smooth. Pour half of this rich custard mixture over the bread and pecans in the dish. Gently press down on the bread to encourage absorption. Add the remaining bread cubes and pecans, then drizzle over the rest of the custard. Again, gently press down on the bread, ensuring all pieces are submerged and soaking in the delicious liquid. Cover the casserole dish with plastic wrap and let it sit at room temperature for at least 30 minutes. This soaking time is essential for the bread to fully absorb the custard, leading to a moist and flavorful pudding. For an even deeper flavor, you can soak it overnight in the refrigerator.

Timing Tip! While your bread cubes are baking in the oven, take this opportune moment to chop your pecans and lightly toast them in a dry frying pan over medium heat for 3-5 minutes, until fragrant. Immediately transfer them to a plate to cool to prevent over-toasting. This simple step significantly enhances their flavor and crunch for the bread pudding.

Mastering the Silky Vanilla Sauce for Bread Pudding

This exquisite vanilla sauce, a classic crème anglaise, is the crowning glory of our bread pudding. While it requires a bit of gentle attention, the result is a velvety smooth, fragrant sauce that takes this dessert to another level. Here’s how to achieve perfection:

Step Three: Prepare Egg Yolk Mixture. While your bread pudding is baking, prepare your mise en place for the vanilla sauce. In a medium-sized bowl, whisk together the large egg yolks and granulated sugar until the mixture becomes pale in color and slightly fluffy. This process incorporates air and lightens the yolks, making them ready for tempering. In a separate saucepan, gently heat the whole milk and heavy whipping cream over medium heat until it reaches 180°F (82°C) on a digital thermometer, or just begins to steam around the edges. Crucially, do not let it boil. Once the milk mixture is hot, slowly and continuously stream about half of it into the whisked egg yolks while vigorously whisking the yolks. This process, known as tempering, gradually raises the temperature of the egg yolks, preventing them from scrambling when they meet the hot liquid.

Step Four: Cook the Custard in a Double Boiler. Once the egg yolk mixture has been tempered, transfer it, along with the remaining hot milk and cream, into the top bowl of a double boiler. Ensure the bottom of the bowl does not touch the simmering water in the saucepan below. Place the double boiler over medium-high heat. Cook the mixture, whisking constantly and scraping the sides and bottom of the bowl, until it reaches 185°F (87°C) on your digital thermometer. The sauce should thicken to a “nappe” consistency, meaning it coats the back of a spoon. This stage requires patience and consistent whisking to ensure a smooth, lump-free sauce and to prevent the eggs from curdling. Do not let it boil.

Step Five: Cool the Sauce. Immediately transfer the bowl containing the hot vanilla sauce from the double boiler into a larger bowl filled with ice water (an ice water bath). This step is crucial to stop the cooking process and prevent the sauce from over-thickening or curdling. Stir the sauce occasionally as it cools. Take extreme care not to allow any of the ice water to spill into the vanilla sauce, as this would thin it out and compromise its texture. Continue stirring until the sauce cools to a warm temperature or reaches room temperature.

Step Six: Flavor and Serve. Once the sauce has cooled a bit (it should be warm or at room temperature), stir in the vanilla paste or extract and, if desired, the bourbon or rum. Adding these flavorings after the sauce has cooled prevents their delicate notes from dissipating due to heat. Mix well to combine. Your silky vanilla sauce is now ready to be served! Spoon generous drizzles over warm, freshly scooped portions of the pecan bread pudding. The contrast of the warm pudding and the smooth, fragrant sauce creates a truly decadent dessert experience.

Hot Tip! Patience is a virtue when making crème anglaise. This process can take a bit of time to reach the precise temperature of 185°F (87°C) for the sauce. It’s imperative to cook it relatively slowly and whisk constantly to avoid scrambling the egg yolks. Rushing this step will result in a chunky, undesirable vanilla sauce. Trust the process, and you’ll be rewarded with a beautifully smooth and creamy consistency.

Expert Tips for Bread Pudding Perfection

Achieving the perfect pecan bread pudding is all about technique and a few insider tricks. Here are some expert tips to ensure your dessert turns out flawless every time:

• The Art of Drying Bread: Only toast the bread cubes just enough for them to dry out slightly. They should be firm to the touch but not hard or crispy like croutons. Over-toasting can make the pudding dry, while under-drying can lead to a soggy texture. The goal is maximum absorption without turning to mush.
• Ensure Full Custard Absorption: After pouring the custard over the bread in the casserole dish, gently but firmly push down on all the bread pieces. This ensures that every cube is thoroughly submerged and gets to soak in the rich milk and custard mixture. Adequate soaking time is crucial for a uniformly moist and flavorful pudding.
• Optimal Flavor Addition: When making the vanilla sauce, resist the urge to add the vanilla paste/extract or any alcohol (like bourbon or rum) until the mixture has cooled a bit to at least warm temperature. High heat can cause the delicate aromatic compounds in vanilla and alcohol to dissipate, diminishing their flavor. Adding them later ensures their full, vibrant taste shines through.
• Serve at the Right Temperature: For the most comforting experience, serve the bread pudding hot, directly from the oven (after a brief resting period), or reheated. The vanilla sauce can be served warm or at room temperature, depending on your preference. The contrast of the warm pudding and slightly cooler sauce is often delightful.
• Don’t Overbake: Overbaking can lead to a dry, rubbery bread pudding. Look for a golden-brown top and a slightly puffy appearance. A toothpick inserted into the center should come out mostly clean, indicating the custard is set but still moist. The internal temperature should be around 190-200°F (88-93°C).
• Customize Your Toppings: While the vanilla sauce is heavenly, consider additional toppings like a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a sprinkle of extra toasted pecans or cinnamon for added flair and texture.
• Even Heat Distribution: If you notice your oven tends to bake unevenly, rotate the casserole dish halfway through the baking time to ensure consistent browning and cooking.

Make-Ahead & Storage Solutions for Convenience

This Pecan Bread Pudding with Vanilla Sauce is a fantastic recipe for preparing in advance, making it ideal for busy mornings or entertaining. Its flavors actually deepen and meld beautifully when given time to rest.

Making Ahead

You can prepare the entire bread pudding up to the soaking period the night before. After assembling the bread and custard in the casserole dish and ensuring all the bread is submerged, wrap the dish tightly first in plastic wrap, then with aluminum foil. Refrigerate it overnight to allow the bread to fully absorb the custard mixture, resulting in an exceptionally moist and flavorful pudding. When you’re ready to bake, remove the bread pudding from the fridge and let it sit at room temperature for about 30 minutes while your oven preheats to 350°F (177°C). Remove the plastic wrap, then place the foil back on the dish. Bake for approximately one hour since it’s starting from cold. For the last 15-20 minutes of baking, remove the foil to allow the top to become golden brown and slightly crispy. The center of the bread pudding should be hot and set when done.

The vanilla sauce (crème anglaise) can also be made up to three days in advance. Prepare it according to the instructions, then allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator until ready to use.

Storage

Store any leftover baked bread pudding in the refrigerator, tightly covered with plastic wrap or aluminum foil, for up to 3 days. To reheat individual servings, you can microwave them briefly until warmed through. For larger portions or the entire dish, lightly cover it with foil and reheat in a 350°F (177°C) oven for about 20-30 minutes, or until the center is thoroughly warmed.

To freeze the bread pudding, bake it for about 30 minutes (until mostly set but not fully browned), then allow it to cool completely. Wrap the entire dish (or individual slices) tightly in plastic wrap, followed by aluminum foil, and freeze for up to two months. When ready to enjoy, thaw the frozen bread pudding in the refrigerator for 24 hours. Once thawed, bake it at 350°F (177°C) for about 20-30 minutes, or until the center is warmed through, removing the foil for the last 10-15 minutes to crisp up the top.

Yes, it’s highly recommended that the bread either be baked to dry out or be stale bread. Bread without sufficient moisture allows the bread to best soak up the custard while still maintaining its structure. Fresh, soft bread is too absorbent and will quickly turn to an unappealing mush once the custard is added and baked, leading to a soggy texture rather than a tender one.

Sogginess can typically be attributed to a few factors. It could be because the liquid ingredients for the custard were incorrectly measured, leading to an excessive amount of liquid. More commonly, it’s due to the bread pudding not being baked long enough for the custard to fully set and for the bread to properly absorb and integrate the liquid. Additionally, using fresh, undried bread can contribute to a mushy texture.

Bread pudding is traditionally, and most deliciously, served warm or at room temperature. The warmth enhances the comforting flavors and soft texture of the pudding. The vanilla sauce can be served at any temperature you prefer, though a warm sauce over warm pudding is a classic combination.

Absolutely! To make this bread pudding gluten-free, simply substitute the Italian or French bread with a good quality gluten-free artisan bread. Ensure the gluten-free bread is also slightly stale or dried out, as recommended for regular bread, to prevent sogginess and optimize custard absorption. The rest of the ingredients are naturally gluten-free.

Lumps in your vanilla sauce (crème anglaise) usually indicate that the egg yolks scrambled. This happens if the hot milk was added too quickly to the egg yolks without continuous whisking, or if the sauce was heated too rapidly or to too high a temperature in the double boiler. Always temper the eggs slowly and whisk constantly over gentle heat to achieve a smooth, silky consistency.

More Irresistible Breakfast & Dessert Recipes You’ll Love

If you enjoyed this comforting Pecan Bread Pudding, you’re in for a treat with these other delightful breakfast and dessert recipes. Perfect for any time of day, they are sure to satisfy your sweet cravings and impress your loved ones.

Did you make this recipe? We’d love to see it! Share your creations with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below to let us know how it turned out!

Pecan Bread Pudding with Vanilla Sauce

Callan Wenner

Pecan Bread Pudding

• 1 loaf Italian or French bread crust removed & cubed/torn into 1-inches* (~1lb)
• 2 cups whole milk 480ml
• 1 cup light brown sugar 200g
• 2 cups heavy whipping cream 480ml
• 4 large eggs
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon vanilla paste or extract
• 1 cup pecans roughly chopped (115g)

Vanilla Sauce

• 4 large egg yolks
• ⅓ cup granulated sugar 67g
• 1½ cups whole milk 360ml
• ½ cup heavy whipping cream 120ml
• 1 teaspoon vanilla paste or extract
• 2 oz bourbon or rum optional

• Preheat the oven to 350℉/177℃ and grab two large cookie sheets.
• Slice the crust off of the bread, then cut or tear into 1-inch cubes. Spread evenly between the two cookies sheets in one layer.
  1 loaf Italian or French bread
• Bake for 10 minutes, turning over the bread at half, until slightly dried out.
• While the bread is baking, toast the pecans in a frying pan and transfer to a plate to cool.
  1 cup pecans

Bread Pudding Custard

• To prepare the custard, add the milk and sugar to a saucepan over medium low heat and whisk together until the sugar is dissolved, then remove from the heat.
  2 cups whole milk, 1 cup light brown sugar
• In a large bowl, whisk together the heavy cream, eggs, spices and vanilla, then stream in the warm milk while whisking continuously.
  2 cups heavy whipping cream, 4 large eggs, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 tablespoon vanilla paste or extract
• Grease a 13×9 inch casserole dish and transfer half of the bread to the dish, sprinkle over half of the pecans. Drizzle over half of the custard and gently press down all over.
• Add the rest of the bread, remaining pecans, and drizzle over the remaining custard.
• Cover the casserole dish with plastic wrap and gently push down all over. Allow it to stand at room temperature for at least 30 minutes for the bread to absorb the custard. Remove the plastic wrap and re-cover with a piece of foil.
• Preheat the oven to 350℉/177℃ and bake with the foil on for 30 minutes, then remove and bake uncovered for 15-25 more minutes until slightly puffy and golden and completely hot the whole way through.

Vanilla Sauce

• While the bread pudding bakes, set up a double boiler by placing one to two inches of water in a saucepan and place a glass bowl on top. Be sure the bottom of the bowl doesn’t touch the water. It should sit snugly on the rim of the saucepan.
• Set up another large bowl with cold water and ice cubes, this needs to be bigger than the double boiler bowl.
• In third bowl, whisk the egg yolks, then add the sugar and whisk rapidly until pale and slightly fluffier.
  4 large egg yolks, ⅓ cup granulated sugar
• Add the milk and cream to a saucepan and heat over medium heat until it reaches 180℉/82℃ on a digital thermometer.
  
  1½ cups whole milk, ½ cup heavy whipping cream
• Once the milk reaches temperature, slowly stream it into the egg mixture, whisking constantly until combined. Then, pour the mixture into the bowl on the double boiler bowl and heat until it reaches 185℉/87℃. Whisk constantly.
• Add the bowl into the ice water, then whisk in the vanilla and alcohol. Stir the mixture occasionally until it becomes warm or even room temperature.
  1 teaspoon vanilla paste or extract, 2 oz bourbon or rum
• Serve scoops or slices of the bread pudding onto plates or bowls, then drizzle on the vanilla sauce.

Store the bread pudding, covered, in the fridge for 3 days. Reheat in the oven or individual servings in the microwave.

Store the vanilla sauce in a sealed container in the fridge for three days (it can also be made ahead). Reheat in a double boiler until warm.