Pecan Bread Pudding with Creamy Vanilla Sauce

Why You’ll Love This Recipe

Comforting, old-fashioned bread pudding – Cubed bread soaks in a warm spiced brown sugar custard, is dotted with pecans, and bakes up with a golden, slightly crisp exterior while staying soft and custardy inside.

Velvety vanilla sauce – A classic crème anglaise (vanilla custard sauce) is poured over warm pudding. Finish it with a tablespoon or two of bourbon or rum if you want a spirited flavor.

Make-ahead friendly – Assemble and let the pudding soak overnight, then bake in the morning for an easy, hot breakfast or a relaxed holiday brunch dish.

Ingredients

• Bread: One large loaf (about 1 lb) French or Italian; challah or brioche also work. Use bakery-style bread rather than pre-sliced sandwich bread.
• Eggs: Whole large eggs for the pudding custard; egg yolks for the vanilla sauce.
• Dairy: Heavy whipping cream and whole milk for custard and sauce.
• Sweetener & spices: Brown sugar, cinnamon, and nutmeg.
• Pecans: Toasted and roughly chopped.
• Vanilla: Vanilla paste or extract.
• Alcohol (optional): Bourbon or rum to add to the vanilla sauce if desired.

Substitutions & Variations

• Add 2 oz bourbon or rum to the vanilla sauce for a boozy custard.
• Stir in ½ cup raisins with the bread for a cinnamon-raisin version.
• Use eggnog in place of the heavy cream during the holidays for extra richness and flavor.

Best Breads for Bread Pudding

Choose a sturdy, bakery loaf and use slightly stale bread or toast the cubes briefly to dry them out. Drier bread absorbs custard better without turning to mush.

• Italian
• French
• Challah
• Croissants (for a richer, flakier texture)

How to Make This Recipe

Step 1: Remove crusts if you prefer, cut or tear the loaf into 1-inch cubes, spread in a single layer on a baking sheet, and bake 10 minutes to dry slightly.

Step 2: Place the bread cubes in a greased 13×9-inch casserole. Whisk together the custard (milk, cream, eggs, brown sugar, spices, vanilla), pour over the bread, sprinkle with pecans, press gently to submerge, and let sit 30 minutes at room temperature to absorb.

How to Make the Vanilla Sauce

Step 3: Whisk egg yolks and sugar until slightly thickened. Heat milk and cream until hot, then slowly stream the hot dairy into the yolks while whisking to temper.

Step 4: Transfer the mixture to a bowl set over a double boiler and cook, stirring constantly, until it reaches about 185°F (87°C) and coats the back of a spoon.

Step 5: Immediately chill the bowl in an ice water bath, taking care not to let water into the sauce. Once cooled slightly, stir in vanilla and, if using, the alcohol.

Step 6: Let the sauce come to warm or room temperature, then drizzle over warm slices or scoops of bread pudding just before serving.

Expert Tips

• Toast the bread only until slightly dry; it should still have some give so it soaks custard without becoming rock hard.
• After pouring custard, press the bread gently to encourage even absorption.
• Add vanilla and alcohol to the sauce after it cools slightly so the flavors stay bright.
• Serve the pudding hot with warm or room-temperature vanilla sauce for the best contrast in texture and temperature.

Making Ahead

Prepare the pudding through the soaking step, then wrap tightly in plastic and foil and refrigerate overnight. When ready to bake, let it sit at room temperature 30 minutes, cover with foil, bake at 350°F (177°C) about 1 hour from cold (remove foil for the last 15–25 minutes) until heated through and golden.

The vanilla sauce can be made up to three days ahead and kept chilled until serving.

Yes—use stale bread or briefly bake the cubed bread to dry it. Drier bread soaks up custard more effectively and keeps structure.

Sogginess usually results from too much liquid or underbaking. Ensure measurements are accurate and bake until the center is hot and set.

Serve bread pudding warm or at room temperature. The vanilla sauce can be warm or room temperature depending on preference.

Refrigerate covered for up to 3 days. Reheat covered with foil at 350°F (177°C) for 20–30 minutes until warmed through.

To freeze: partially bake 30 minutes, cool completely, wrap tightly in plastic and foil, and freeze up to two months. Thaw in the fridge 24 hours, then reheat at 350°F (177°C) for 20–30 minutes.

Storing the Vanilla Crème Anglaise

The sauce keeps in a sealed container in the fridge up to three days. Reheat gently in a double boiler, whisking until warm.

Pecan Bread Pudding with Vanilla Sauce

Callan Wenner

Ingredients

Equipment

• 13 x 9-inch casserole dish
• Large mixing bowl
• Saucepan
• Large baking sheets
• Digital thermometer (helpful for the custard)

Instructions

Bread Pudding

1. Preheat oven to 350°F (177°C). Line or use two baking sheets for the bread cubes.
2. Trim crusts if desired, cut the loaf into 1-inch cubes, and spread in a single layer on baking sheets.
3. Bake 10 minutes, turning once midway, until slightly dried but not hard.
4. Toast pecans in a skillet until fragrant; cool on a plate.
5. For the custard, heat milk and brown sugar in a saucepan over medium-low until the sugar dissolves; remove from heat.
6. In a large bowl whisk heavy cream, eggs, cinnamon, nutmeg, and vanilla. Slowly pour the warm milk into the egg mixture while whisking.
7. Grease a 13×9 dish. Layer half the bread in the dish, sprinkle half the pecans, and pour half the custard over. Press gently to help the bread absorb the liquid.
8. Add the remaining bread, pecans, and custard. Cover with plastic wrap, press gently, and let stand 30 minutes at room temperature to soak. Remove plastic wrap and cover with foil.
9. Bake at 350°F (177°C) with foil on for 30 minutes, then remove foil and bake an additional 15–25 minutes until puffed, golden, and heated through.

Vanilla Sauce

1. While the pudding bakes, set up a double boiler: simmer 1–2 inches of water in a saucepan and place a heatproof bowl on top without touching the water. Prepare an ice bath in a separate larger bowl.
2. Whisk egg yolks and sugar until pale and slightly thickened.
3. Heat milk and cream to about 180°F (82°C). Slowly stream the hot milk into the yolks while whisking to temper them.
4. Return the mixture to the double boiler and cook, whisking constantly, until it reaches about 185°F (87°C) and coats the back of a spoon.
5. Place the bowl in the ice bath to cool slightly, then stir in vanilla and optional bourbon or rum. Stir occasionally until warm or room temperature.
6. Spoon or drizzle the sauce over warm slices or scoops of bread pudding to serve.

Notes

• Use bread from the bakery section, not pre-sliced sandwich bread.
• Store the baked pudding covered in the fridge for up to 3 days; reheat in a 350°F oven until warmed through.
• The vanilla sauce keeps up to 3 days in a sealed container in the fridge. Reheat gently over a double boiler.