@thecravekitchen1: Caramel Pecan Bread Pudding Serves 8–10 Bread Pudding * 1 loaf brioche or challah bread, cut into 1-inch cubes * 4 large eggs * 2 cups whole milk * 1 cup heavy cream * ¾ cup packed brown sugar * ¼ cup granulated sugar * 4 tablespoons unsalted butter, melted * 2 teaspoons vanilla extract * 1½ teaspoons cinnamon * ¼ teaspoon nutmeg * ½ teaspoon salt * ¾ cup chopped pecans Caramel Sauce * ½ cup unsalted butter * 1 cup packed brown sugar * ½ cup heavy cream * 1 teaspoon vanilla extract * Pinch of salt Instructions 1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish. 2. Place the bread cubes in the prepared dish. 3. Whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, melted butter, vanilla, cinnamon, nutmeg and salt. 4. Pour the custard evenly over the bread. Gently press the bread into the liquid and let it soak for 20–30 minutes. 5. Sprinkle the pecans over the top. Bake for 45–55 minutes, until golden brown and set around the edges but still soft and moist in the center. 6. For the caramel sauce, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream. 7. Bring to a gentle simmer and cook for 3–4 minutes, stirring constantly. Remove from the heat and add the vanilla and salt. 8. Let the bread pudding rest for 10 minutes, then serve warm with caramel sauce generously drizzled over the top. #BreadPudding #CaramelPecan #EasyDessert #ComfortFood #HomemadeDessert

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Thursday 17 September 2026 02:05:02 GMT