Caramel Pecan Bread Pudding is a rich and cozy dessert made with soft cubes of challah bread soaked in a sweet, creamy custard, layered with a brown sugar pecan topping, and finished with a luscious homemade caramel drizzle. Each bite delivers a perfect contrast between the tender, melt-in-your-mouth interior and the crisp, nutty top layer. It’s a comforting treat that’s ideal for holidays, family gatherings, or whenever you crave something warm and indulgent from the oven.
Why You’ll Love This Recipe
The soft, custard-soaked bread pairs beautifully with the crunchy, buttery pecan topping.
The caramel drizzle takes this dessert to another level of decadence.
It uses simple, easy-to-find ingredients.
You can make it ahead and bake when ready, perfect for entertaining.
It’s versatile — great for dessert or brunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bread Pudding:
1 loaf of challah bread, cut into 1-inch cubes (about 5–6 cups of cubed bread). Use slightly stale bread for best texture.
5 large eggs
3 cups Caramel Macchiato coffee creamer (or any flavored coffee creamer of your choice)
½ teaspoon ground cinnamon
For the Brown Sugar Pecan Topping:
¾ cup packed light brown sugar
¾ cup chopped pecans
¼ cup all-purpose flour
¼ cup unsalted butter, melted
For the Caramel Drizzle:
6 tablespoons unsalted butter
½ cup light brown sugar, packed
2 tablespoons milk (whole milk or 2% recommended)
½ teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 3-quart baking dish with butter or nonstick spray.
Spread the bread cubes on a baking sheet and let them dry for about 30 minutes (or lightly toast them in the oven for 5–10 minutes). This helps them soak up the custard without turning mushy.
In a large bowl, whisk together the eggs, Caramel Macchiato creamer, and cinnamon until fully combined and smooth.
Add the dried bread cubes to the custard mixture. Gently stir and let sit for about 10–15 minutes so the bread fully absorbs the liquid.
Pour the mixture into the prepared baking dish, spreading it evenly.
In a separate bowl, mix together brown sugar, chopped pecans, flour, and melted butter until crumbly. Sprinkle this topping evenly over the bread pudding mixture.
Cover the baking dish with aluminum foil and bake for 55–60 minutes. Remove the foil and continue baking for another 10–15 minutes until the top is golden brown and a knife inserted in the center comes out clean.
While the bread pudding is finishing, prepare the caramel drizzle. In a small saucepan over low heat, melt the butter. Stir in brown sugar and milk. Bring the mixture to a gentle boil, stirring constantly. Once it thickens slightly (about 3–5 minutes), remove from heat and stir in the vanilla extract.
Allow the bread pudding to cool for about 10 minutes after baking. Then drizzle the warm caramel sauce generously over the top before serving.
Servings and timing
Servings: 8
Prep Time: 25 minutes
Bake Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Variations
Different Bread Options: Swap challah for brioche, French bread, or Italian loaf. Just ensure it’s slightly dry or toasted.
Flavor Swaps: Use a different flavored coffee creamer such as vanilla, hazelnut, or pumpkin spice for seasonal twists.
Nut-Free Version: Omit the pecans if serving someone with allergies. Add rolled oats or streusel topping for texture.
Chocolate Twist: Sprinkle mini chocolate chips into the custard-soaked bread before baking for added richness.
Fruit Add-Ins: Mix in a handful of dried cranberries, raisins, or chopped apples for extra flavor.
Storage/Reheating
Let the bread pudding cool completely before storing.
Refrigerator: Store in an airtight container or tightly covered in the baking dish for up to 5 days.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave individual portions for 20–30 seconds until warm. Or reheat in a 300°F oven for about 10–15 minutes until heated through. Add extra caramel sauce after reheating, if desired.
FAQs
How do I prevent my bread pudding from becoming soggy?
Use stale or toasted bread to help absorb the custard evenly. Avoid overly soft breads and don’t over-soak the mixture.
Can I make this recipe without coffee creamer?
Yes, substitute with 2 ½ cups whole milk and ½ cup heavy cream, plus ¼ cup caramel sauce or 2 tablespoons of brown sugar for sweetness.
Do I have to use challah bread?
No, you can use brioche, French bread, or any soft, dense bread that holds up well to custard.
Can I make this bread pudding ahead of time?
Absolutely. Assemble it ahead, cover, and refrigerate up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before baking.
Can I double the recipe for a larger group?
Yes. Use a larger or additional baking dish, and increase baking time as needed. Check doneness by inserting a knife in the center.
What kind of nuts can I use instead of pecans?
Walnuts or slivered almonds are great alternatives. Toast them lightly before adding for extra flavor.
Can I use store-bought caramel sauce?
Yes, if you’re short on time, store-bought caramel sauce works fine. Warm it before drizzling.
How do I know when the bread pudding is fully cooked?
Insert a knife or toothpick in the center; it should come out mostly clean. The pudding should be puffed and golden brown on top.
Is it okay to skip the topping?
Yes, but the brown sugar pecan topping adds both texture and sweetness. Without it, the pudding will be softer and more custardy.
Can this be served cold?
It can be served cold, but it’s best warm when the caramel is melty and the custard texture is smooth and soft.
Conclusion
Caramel Pecan Bread Pudding is the ultimate comfort dessert — a balance of creamy custard-soaked bread, crisp nutty topping, and rich caramel drizzle. It’s easy to prepare, endlessly adaptable, and guaranteed to impress at any gathering. Whether you serve it for dessert, brunch, or a holiday feast, this warm, decadent treat will have everyone coming back for seconds.
A warm and indulgent bread pudding made with challah bread soaked in a creamy custard, topped with a brown sugar pecan crumble, and finished with a homemade caramel drizzle. Perfect for holidays, brunch, or cozy family gatherings.
Ingredients
1 loaf challah bread, cut into 1-inch cubes (5–6 cups)
5 large eggs
3 cups Caramel Macchiato coffee creamer (or any flavored creamer)
1/2 teaspoon ground cinnamon
3/4 cup packed light brown sugar
3/4 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
6 tablespoons unsalted butter (for caramel sauce)
1/2 cup packed light brown sugar (for caramel sauce)
2 tablespoons milk (whole or 2%)
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 3-quart baking dish.
Spread bread cubes on a baking sheet and let dry 30 minutes, or toast in oven 5–10 minutes.
Whisk eggs, creamer, and cinnamon in a large bowl until smooth. Add bread cubes, stir gently, and let soak 10–15 minutes.
Pour mixture into prepared dish and spread evenly.
In another bowl, mix brown sugar, pecans, flour, and melted butter until crumbly. Sprinkle over bread pudding.
Cover with foil and bake 55–60 minutes. Remove foil and bake 10–15 minutes more until golden and set.
Meanwhile, make caramel sauce: in a saucepan, melt butter over low heat. Stir in brown sugar and milk. Bring to a gentle boil, stirring constantly, until slightly thickened (3–5 minutes). Remove from heat and stir in vanilla.
Cool pudding for 10 minutes. Drizzle with warm caramel sauce before serving.
Notes
Use stale or lightly toasted bread to avoid sogginess.
Can be prepared a day ahead and baked when ready to serve.
Substitute brioche, French bread, or Italian loaf for challah.
Omit nuts or replace with walnuts or almonds if preferred.
Store-bought caramel sauce can be used in place of homemade.
