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Pecan Sticky Bun Bread Pudding Recipe

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This Pecan Sticky Bun Bread Pudding is a decadent dessert featuring soft brioche bread cubes soaked in a rich vanilla bean custard, layered with a sticky, gooey pecan filling and topping. Baked until golden and served warm with vanilla ice cream and a sprinkle of flaky sea salt, it offers a cozy, bakery-style indulgence perfect for any occasion.

  • Total Time: 2 hours 5 minutes (includes 45 minutes inactive soaking time)
  • Yield: 8 servings

Ingredients

Bread

  • 12-15 (17.6oz) thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes
  • Vanilla ice cream, for serving

Sticky Pecan Filling & Topping

  • 1 cup (220g) brown sugar, light or dark (mixture of both preferred)
  • 6 tbsp (85g) salted butter, melted
  • 2 tsp (4g) cinnamon
  • 1 tsp (4g) vanilla bean paste or extract
  • Pinch of salt
  • 2 cups (205g) chopped pecans

Vanilla Bean Custard

  • 1 cup (240ml) milk of choice
  • 1 cup (240ml) heavy cream
  • 4 eggs, at room temperature
  • 1/4 cup (55g) granulated sugar
  • 2 tbsp (28g) salted butter, melted and slightly cooled
  • 1 tsp (4g) vanilla bean paste or extract
  • 1 tsp (2g) cinnamon
  • Large pinch of salt

Easy Homemade Salted Caramel (Optional)

  • 1/4 cup (85g) maple syrup
  • 3 tbsp (55g) smooth, creamy almond butter
  • 2 tbsp (25g) avocado oil or melted coconut oil
  • Large pinch of salt

Instructions

  1. Prepare the pan: Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, then line with a sheet of parchment paper, ensuring it is tall enough to drape over the edges. Place the pan on a baking sheet and set aside. This setup helps contain any overflow and makes cleanup easier.
  2. Toast the bread cubes (only if needed): If your brioche bread was not dried out overnight, spread the 1” cut bread cubes evenly on a parchment-lined baking sheet. Bake at 350°F (175°C) for 7-10 minutes, until the bread cubes are lightly toasted on the outside but not fully baked. Remove from the oven and set aside to cool.
  3. Make the sticky pecan filling & topping: In a bowl, combine the brown sugar, melted salted butter, cinnamon, vanilla bean paste or extract, a pinch of salt, and chopped pecans. Stir well until fully combined. This mixture will create the signature gooey pecan layer in your pudding.
  4. Prepare the vanilla bean custard: In a separate large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, melted and cooled butter, vanilla bean paste or extract, cinnamon, and a large pinch of salt until smooth and fully combined. This custard base will soak into the brioche cubes for a creamy texture.
  5. Assemble the bread pudding: Place half of the bread cubes into the prepared pan and evenly pour half of the pecan sticky filling over them. Add the remaining bread cubes on top, then pour the reserved pecan mixture evenly over the surface. Press down gently to ensure even distribution.
  6. Pour the custard: Slowly pour the vanilla bean custard evenly over the layered bread and pecan mixture, pressing down gently on the bread to help absorb the custard. Let it sit for about 15 minutes to soak, allowing the bread to absorb the rich custard fully.
  7. Optional inactive time: Cover the pan with plastic wrap and refrigerate for up to 45 minutes to deepen the custard soak, though this step is optional and the pudding can be baked immediately if desired.
  8. Bake the bread pudding: Preheat your oven to 350°F (175°C). Bake the pudding in the center of the oven for approximately 55 minutes, or until the top is golden brown and the custard is set but still slightly wobbly in the center.
  9. Prepare the optional salted caramel: While the bread pudding is baking, whisk together the maple syrup, creamy almond butter, avocado oil or melted coconut oil, and a large pinch of salt in a small bowl until smooth and well combined. This adds a luscious drizzle to finish the dessert.
  10. Serve: Once baked, allow the pudding to cool slightly before unmolding by lifting the parchment paper edges. Serve warm with a scoop of vanilla ice cream and an optional drizzle of the homemade salted caramel sauce and a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors.

Notes

  • Using brioche bread dried out overnight yields the best custard absorption and texture, but toasting lightly before baking is a good alternative.
  • Ensure the butter for the custard is melted and cooled to prevent cooking the eggs prematurely.
  • The optional salted caramel sauce adds an extra depth of flavor but can be omitted for a simpler pudding.
  • Pressing the bread gently after pouring custard promotes even soaking and moist bread pudding.
  • Serving warm with vanilla ice cream balances the warm spices and sticky pecan topping beautifully.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/pecan-sticky-bun-bread-pudding-recipe/