Pecan Sticky Bun Bread Pudding
Pecan Sticky Bun Bread Pudding
Ingredients
For the Pecan Sticky Filling
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
For the Vanilla Bean Custard
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon ground nutmeg
Other Ingredients
- 1 loaf brioche bread, cut into 1-inch cubes (about 6 cups)
- 1 pint vanilla ice cream, for serving
- 1/4 teaspoon flaky sea salt, for serving, or as needed
Instructions
- 1
Prepare the Pecan Sticky Filling: In a medium mixing bowl, combine the light brown sugar, melted unsalted butter, salt, ground cinnamon, and vanilla extract. Stir well until thoroughly combined. Add the chopped pecans and mix with a spoon until the pecans are evenly coated in the sticky mixture.
⏱️ 5 min
- 2
Prepare the Baking Dish: Line a round baking dish (approximately 8-9 inches in diameter) with parchment paper, allowing some overhang to help with removal. Spread about one-third of the prepared pecan sticky filling evenly across the bottom of the lined baking dish.
⏱️ 5 min
- 3
Prepare the Vanilla Bean Custard: In a separate large mixing bowl, pour in the whole milk. Add the granulated sugar, crack in the 2 large eggs, add the vanilla bean paste, and a pinch of ground nutmeg. Whisk all the custard ingredients vigorously until the mixture is smooth and well combined.
⏱️ 5 min
- 4
Prepare the Brioche Bread: Using a knife and cutting board, cut the brioche bread loaf into approximately 1-inch cubes. You should have about 6 cups of bread cubes.
⏱️ 5 min
- 5
Assemble the Bread Pudding: Place a layer of about one-third of the brioche bread cubes over the pecan filling in the baking dish. Add another one-third layer of the pecan sticky filling over the brioche cubes. Follow with a second layer of brioche bread cubes. Add the remaining one-third of the pecan sticky filling. Finish with the remaining brioche bread cubes on top.
⏱️ 5 min
- 6
Saturate with Custard: Evenly pour the prepared vanilla bean custard over all the assembled layers of bread and pecan filling. Use a wooden spoon or spatula to gently press down on the bread, ensuring all the cubes are fully submerged and begin to soak up the custard.
⏱️ 5 min
- 7
Chill: Cover the baking dish tightly with aluminum foil. Refrigerate the covered dish for at least 30 minutes (or up to 4 hours) to allow the brioche bread to thoroughly absorb the custard.
⏱️ 30 min
- 8
Preheat Oven and Bake: Preheat the oven to 350°F. Place the covered baking dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the pudding is set.
⏱️ 45 min•🌡️ 350
- 9
Serve: Carefully remove the bread pudding from the oven. Let it cool for a few minutes before serving. Serve warm with a generous scoop of vanilla ice cream on top and a sprinkle of flaky sea salt.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pecan Sticky Bun Bread Pudding
For the Pecan Sticky Filling
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
For the Vanilla Bean Custard
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon ground nutmeg
Other Ingredients
- 1 loaf brioche bread, cut into 1-inch cubes (about 6 cups)
- 1 pint vanilla ice cream, for serving
- 1/4 teaspoon flaky sea salt, for serving, or as needed
Instructions
- 1
Prepare the Pecan Sticky Filling: In a medium mixing bowl, combine the light brown sugar, melted unsalted butter, salt, ground cinnamon, and vanilla extract. Stir well until thoroughly combined. Add the chopped pecans and mix with a spoon until the pecans are evenly coated in the sticky mixture.
⏱️ 5 min - 2
Prepare the Baking Dish: Line a round baking dish (approximately 8-9 inches in diameter) with parchment paper, allowing some overhang to help with removal. Spread about one-third of the prepared pecan sticky filling evenly across the bottom of the lined baking dish.
⏱️ 5 min - 3
Prepare the Vanilla Bean Custard: In a separate large mixing bowl, pour in the whole milk. Add the granulated sugar, crack in the 2 large eggs, add the vanilla bean paste, and a pinch of ground nutmeg. Whisk all the custard ingredients vigorously until the mixture is smooth and well combined.
⏱️ 5 min - 4
Prepare the Brioche Bread: Using a knife and cutting board, cut the brioche bread loaf into approximately 1-inch cubes. You should have about 6 cups of bread cubes.
⏱️ 5 min - 5
Assemble the Bread Pudding: Place a layer of about one-third of the brioche bread cubes over the pecan filling in the baking dish. Add another one-third layer of the pecan sticky filling over the brioche cubes. Follow with a second layer of brioche bread cubes. Add the remaining one-third of the pecan sticky filling. Finish with the remaining brioche bread cubes on top.
⏱️ 5 min - 6
Saturate with Custard: Evenly pour the prepared vanilla bean custard over all the assembled layers of bread and pecan filling. Use a wooden spoon or spatula to gently press down on the bread, ensuring all the cubes are fully submerged and begin to soak up the custard.
⏱️ 5 min - 7
Chill: Cover the baking dish tightly with aluminum foil. Refrigerate the covered dish for at least 30 minutes (or up to 4 hours) to allow the brioche bread to thoroughly absorb the custard.
⏱️ 30 min - 8
Preheat Oven and Bake: Preheat the oven to 350°F. Place the covered baking dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the pudding is set.
⏱️ 45 min•🌡️ 350 - 9
Serve: Carefully remove the bread pudding from the oven. Let it cool for a few minutes before serving. Serve warm with a generous scoop of vanilla ice cream on top and a sprinkle of flaky sea salt.
⏱️ 5 min