Caramel Pecan Bread Pudding with Vanilla Sauce

You know that one dessert that just feels like a warm hug? The one that makes the whole house smell like heaven and has everyone asking for seconds before the main course is even finished? Well, that’s this Caramel Pecan Bread Pudding in a nutshell. It’s a classic, comforting Southern dessert that takes simple, humble ingredients and transforms them into something truly spectacular. Stale bread soaks up a rich, custardy egg mixture, gets swirled with sweet caramel and toasty pecans, and then is baked until golden. And it’s all finished with a luxurious, homemade vanilla sauce that takes it completely over the top. It’s the kind of dessert that’s perfect for feeding a crowd, especially during the holidays. Isn’t it wonderful when the best things are also the simplest?

Why You’ll Love This Thanksgiving Dessert

This dessert is a total crowd-pleaser, and honestly, it might just become your new Thanksgiving tradition. First off, it’s a fantastic way to use up any leftover bread you have lying around. No waste! It’s also incredibly versatile—you can prep the entire thing the night before and just pop it in the oven on Thanksgiving day, which is a huge win for any busy host. The combination of soft, custardy bread, crunchy pecans, and sweet caramel is just divine. And that vanilla sauce? So good. It takes this homey bread pudding and turns it into a restaurant-quality dessert that will have your guests feeling so, so loved.

Ingredients

Here’s your shopping list for this cozy dessert. Using day-old bread is key for the best texture!

• 1 loaf (16 oz) French or Italian bread, stale and cut into 1-inch cubes – The base of our pudding, stale bread soaks up the custard without getting mushy.
• 4 large eggs – The key binder that creates the rich, custardy texture.
• 2 cups whole milk – Adds creaminess and moisture to the custard.
• 1 cup heavy cream – Makes the custard incredibly rich and decadent.
• 1/2 cup granulated sugar – Sweetens the custard base.
• 1/2 cup packed light brown sugar – Adds a deep, molasses-like sweetness.
• 1/4 cup unsalted butter, melted – Provides rich flavor and helps with browning.
• 2 teaspoons pure vanilla extract – Infuses the entire pudding with warm, classic flavor.
• 1 teaspoon ground cinnamon – Adds a warm, cozy spice that’s perfect for the season.
• 1 cup chopped pecans – Gives a wonderful toasty crunch and nutty flavor.
• 1/2 cup prepared caramel sauce – Swirled in for pockets of gooey, sweet caramel.
• For the Vanilla Sauce: 1 cup heavy cream, 1/2 cup packed light brown sugar, 2 tablespoons unsalted butter, 1 tablespoon pure vanilla extract – Creates a luxurious, pourable sauce that makes the dessert.

Step by Step Method

This recipe is much easier than it looks, I promise! Just follow these steps for a foolproof dessert.

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little butter or non-stick spray.
2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla extract, and cinnamon. Whisk it until it’s completely smooth and the sugars have dissolved.
3. Place your cubed bread in the prepared baking dish. Sprinkle the chopped pecans evenly over the bread.
4. Slowly pour the egg custard mixture over the bread and pecans. Using your hands or a spatula, gently press down on the bread to make sure every single piece gets soaked in that delicious custard. Let it sit for 15-20 minutes so the bread can really drink it all in.
5. Drizzle the caramel sauce over the top of the pudding mixture.
6. Place the dish in the preheated oven and bake for 45-55 minutes. You’re looking for a beautifully golden brown top and a center that’s just set. A knife inserted in the center should come out mostly clean.
7. While the pudding bakes, make the vanilla sauce. In a small saucepan, combine the heavy cream, brown sugar, and butter. Heat over medium, whisking constantly, until the butter melts and the sugar dissolves. Let it simmer gently for about 5 minutes until it thickens slightly. Remove from heat and whisk in the vanilla extract.
8. Let the bread pudding cool for at least 15 minutes before serving. This helps it set up perfectly. Serve warm with the warm vanilla sauce drizzled generously over each portion.

Oven Temperatures for Perfect Baking

Getting the temperature right is crucial for a bread pudding that’s cooked through but not dry. 350°F (175°C) is the sweet spot. It’s hot enough to cook the egg custard safely and give you that beautiful golden-brown top, but gentle enough that the inside stays moist and tender. If your oven runs hot, you might want to check it a few minutes early. And always make sure your oven is fully preheated before putting the dish in! A hot oven gives you that initial burst of heat that helps the pudding rise slightly and set properly.

Creative Variations for Caramel Pecan Bread Pudding

One of the best things about this recipe is how easy it is to make it your own!

• Chocolate Chip: Fold in a cup of semi-sweet chocolate chips with the pecans for a chocolatey twist.
• Apple Spice: Add a cup of finely chopped apples and a 1/2 teaspoon of apple pie spice to the custard.
• Bourbon Sauce: For the adults, add a tablespoon of bourbon to the vanilla sauce for a deep, complex flavor. (You can use 2 teaspoons of vanilla extract instead if you prefer to avoid it).
• Gluten-Free: Use your favorite gluten-free bread loaf to make this friendly for everyone.
• Dairy-Free: Swap the milk and cream for full-fat canned coconut milk and use a plant-based butter.

Storage Tips for Leftovers

If you’re lucky enough to have leftovers, they store beautifully! Let the pudding cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for up to 4 days. You can also portion it out and store it in airtight containers. The vanilla sauce should be stored separately in a jar or container in the fridge. To reheat, I find the oven is best. Cover the pudding with foil and warm it in a 300°F (150°C) oven for 15-20 minutes, until heated through. You can microwave individual portions for about 60-90 seconds, but the oven will keep the texture perfect.

Serving Ideas & Pairings for Thanksgiving Treats

This pudding is a star on its own, but a few little extras can make your Thanksgiving desserts spread even more special. A big scoop of high-quality vanilla ice cream melting over the warm pudding is just heavenly. For a coffee pairing, a nice medium-roast brew with notes of caramel or nut would be fantastic. And if you’re putting together a buffet of Thanksgiving dessert ideas, this pudding pairs wonderfully with a simple pumpkin pie or some spiced apple cider cookies. It’s rich, so small portions are fine, leaving room for everyone to try a little bit of everything!

Doneness Test for a Perfect Pudding

The trick to knowing when your Caramel Pecan Bread Pudding is done is all in the jiggle. At around 45 minutes, open the oven and give the pan a gentle shake. The edges should look set and firm, but the center should have a very slight, gentle jiggle—like Jell-O. If it seems super liquidy, give it more time. You can also insert a knife into the center. It should come out mostly clean, with maybe a few moist crumbs clinging to it. If you see wet, uncooked custard, it needs more time. Remember, it will continue to set up as it cools on the counter.

FAQs About Caramel Pecan Bread Pudding

• Q: Can I make this bread pudding ahead of time for Thanksgiving?
  A: Absolutely! This is one of my favorite make-ahead Thanksgiving desserts recipes. Assemble the entire pudding the night before, cover it, and keep it in the fridge. Pull it out about 30 minutes before you plan to bake it to take the chill off, then bake as directed. You might need to add 5-10 extra minutes to the baking time.
• Q: What’s the best bread to use?
  A: A sturdy, neutral bread is best. French bread, Italian bread, brioche, or even challah work wonderfully. The goal is something that can soak up all the custard without completely falling apart. Using stale, day-old bread is actually preferable!
• Q: My bread pudding turned out soggy. What happened?
  A: This usually means it needed more time in the oven. The custard might not have been fully set. Next time, bake it until the center has just the slightest jiggle and a knife test comes out clean. Also, ensure you’re using bread that’s stale and dry, not fresh and soft.
• Q: Can I freeze this dessert?
  A: You can! Bake and cool the pudding completely, then wrap it tightly in a few layers of plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven. I don’t recommend freezing the vanilla sauce, as it can separate.