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–+ servings

Pecan Pie Bread Pudding with Vanilla-Caramel Sauce

A rich, custardy bread pudding inspired by pecan pie, made with buttery bread cubes, toasted pecans, vanilla, and a warm caramel-style sauce. This alcohol-free version keeps the cozy flavor while making it suitable for a family dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Course Baked Dessert, Bread Pudding, Dessert, Holiday Treat, Southern-Inspired
Cuisine American
Servings 12
Calories 620 kcal

Ingredients
  

  • 8 cups hearty bread cubed
  • 6 large eggs beaten
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1 cup granulated sugar for the bread pudding
  • 1 cup pecans chopped or halved and divided
  • 1/2 cup butter melted
  • 1/4 cup apple juice
  • 2 tsp vanilla extract for the bread pudding
  • 1 tsp alcohol-free rum-flavored extract optional
  • 1 cup granulated sugar for the sauce
  • 1/2 cup butter for the sauce
  • 1/2 cup water
  • 2 tsp vanilla extract for the sauce
  • 1/2 tsp alcohol-free rum-flavored extract optional

Instructions
 

  • In a large mixing bowl, lightly beat the eggs.
  • Add the corn syrup, heavy cream, melted butter, sugar, apple juice, vanilla, and optional alcohol-free rum-flavored extract. Whisk until evenly combined.
  • Fold in the cubed bread and half of the pecans, coating every piece with the custard.
  • Let the mixture stand for 1 hour, stirring occasionally so the bread absorbs the custard evenly.
  • Cover and refrigerate for 6–8 hours or overnight.
  • Preheat the oven to 350°F and generously butter a 9x13-inch baking dish.
  • Transfer the soaked bread mixture to the dish and scatter the remaining pecans over the top.
  • Bake for about 60 minutes, until the top is golden and the center is set but still moist.
  • While the pudding bakes, combine the butter, sugar, and water in a saucepan.
  • Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally.
  • Remove the sauce from the heat and stir in the vanilla and optional alcohol-free rum-flavored extract.
  • Pour half of the warm sauce over the bread pudding as soon as it comes out of the oven.
  • Let the pudding rest for 15 minutes, then serve with the remaining sauce spooned over each portion.

Notes

Apple juice and alcohol-free rum flavoring provide warmth and depth without liquor. Toast the pecans first for a richer flavor.

Nutrition

Calories: 620kcal
Keyword caramel sauce, holiday dessert, make-ahead, pecan pie bread pudding, pecans
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