Caramel Drizzled Pecan Bread Pudding

Let me just mention that this bread pudding is so most and flavorful

it doesn’t even need a caramel drizzle…

But hey, if you’re going to splurge and have bread pudding,

a little drizzle of caramel or even better, salted caramel,

is going to take it over the top!

Here’s the good news, this bread pudding is easy peasy to make,

and I bet you have everything in your pantry already!

Bread pudding is a great way to use up french bread

or any bread that is past it’s prime,

and then all you need is sugar, vanilla, brown sugar,

butter, pecans, milk or cream, and eggs

My recipe is adapted from Call Me PMc

Her recipe calls for part milk and part cream…

all I had was 2% milk,

healthy yes, but questionable for baking…

More good news,

you can make a cream substitute with milk plus butter!!

Yep, add 1/4 cup melted butter to 3/4 cup milk

and you will have 1 cup of cream!

Soak the bread cubes in the milk mixture for 10 minutes

while you prepare the pecan brown sugar topping

Chop the pecans*

and mix them with the softened butter and brown sugar

* You can use already chopped pecans, and you can use raw pecans or roasted pecans. I recommend using roasted pecans {place them in a dry skillet over medium heat with a little salt, and watch them carefully, stirring, until they are toasted, about 5 minutes. This brings out the flavor and eliminates the raw taste}

Place half of the bread pieces in a small square or round casserole dish

and top with half of the pecan brown sugar mixture

Repeat layers, dish should be really full,

and place casserole on a baking sheet

in case there are spill overs during cooking

Bake at 350 degrees for 40 minutes

or 5-10 minutes longer if you double ingredients

The bread pudding will be moist and bubbling

when you remove it from the oven,

Let it cool for 10 minutes to set a little before serving

Serve bread pudding in a small bowl or sherbet dish

Serve as is or add a drizzle of salted caramel

and try not to swoon 😵

Caramel Drizzled Pecan Bread Pudding

Prep Time 20 minutes
Cook Time 40 minutes
Course Brunch, Dessert
Cuisine American, Southern
Servings 6


  • 2 fresh French bread sub rolls
  • 3/4 cups milk
  • 1 cup cream or 3/4 cup milk mixed with 1/4 c melted butter
  • 2 large eggs lightly beaten
  • 1/2 cup granulated sugar*
  • 1 Tablespoon vanilla
  • 1/8 teaspoon salt
  • 1/4 cup butter softened
  • 3/4 cup packed brown sugar
  • 1/2 cup pecans chopped


  • Preheat oven to 350 degrees F.
  • Cube bread then place in a large bowl.
  • In another bowl, beat eggs, milk, cream sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes
  • In another small bowl, combine with a fork, softened butter, brown sugar, and pecans.
  • Pour half of the bread mixture into a greased
  • Top with half of the pecan mixture.
  • Spoon remaining bread mixture over and top with remaining pecan mixture.
  • Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.
  • Bake at 350 degrees for 40 minutes, the center should be set and the edges bubbling
  • Allow to cool 10 minutes before spooning into small bowls or sherbet dishes to serve
  • Drizzle with Salted Caramel sauce if desired


* I actually didn’t use the white sugar, I found the brown sugar added just enough sweetness, but if your preference is more on the sweet side, add 1/4-1/2 cup sugar to the mix cream mixture you use to soak the bread
Keyword bread pudding, caramel sauce, dessert, pecans, stale bread

Note: As an Amazon Associate, any purchase made from the links in this post might earn me a small commission at no additional cost to you. All products I recommend are my own suggestions and things I use myself

Stonewall Kitchen Salted Caramel Sauce available here

You also might like Smuckers Simple Delight Caramel Sauce available here

I highly recommend this 4 pack of yummy dessert toppings from Stonewall Kitchen, I have used and loved them all, plus they make great gifts! Available here

Pretty glass sherbet/dessert bowls here and here

You might also want to try

White Chocolate Butterscotch Challah Bread Pudding


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Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday Creative Crafts

Thursday Favorite Things  Creatively Crafty   Creative Cumpulsions

28 Responses to “Caramel Drizzled Pecan Bread Pudding”
  1. Jenna, this bread pudding has my name on it! I would love a bowl with my coffee this morning. I do love Stonewall Kitchen products. Their pastas are the best as are their sauces. Wishing you a beautiful Thursday!

  2. Alycia says:

    I gained 5 lbs just reading the recipe! I’ve not had bread pudding in YEARS, though, so I’m going to give this version a try. I’ll have to get a couple of my friends to commit to sharing so I won’t be tempted to eat it by myself. (My husband just won’t cooperate when it comes to eating sweets past the first night!) I hope you and yours are all well and fine. Happy Autumn!

    • hi Alycia!! So nice to hear from you! I hope you are doing well, I’ve missed you and your wonderful tablescapes! Thanks so much for stopping by, and I haven’t had bread pudding in a long time either, and now I’m trying to hide this from myself, it’s so good!

  3. Martha says:

    I need this in my life!!

  4. Kari says:

    oh Jenna…..i love bread pudding and this recipe sounds devine. i will be making it soon. have a beautiful day.

  5. pattyanneart says:

    Yum! This sounds so delicious! 😋

  6. Sandra Magle says:

    OMG< I had to zoom quickly past all these photos…looks too delicious for two people with type 2…sounds totally nummy and dangerous! Sandi

  7. It’s been a while since I’ve had bread pudding, sure sounds good:@)

  8. lulu says:

    Right now I’m craving something sweet. I’m not sure seeing your post is going to do anything but make it worse. Wish you were close enough to share!

  9. Cyndi Raines says:

    Oh MY! PINNED! Will try this soon. I love all the ingredients so I’m sure it will be a winner. Thanks Jenna. Happy Fall and here’s to wonderful baked treats! 🍊🍂🍊🍂

  10. You had me at caramel!

  11. Shannon@Belle Bleu Interiors says:

    Jenna, I’m so sorry I’m so late commenting on your post. We have had a tough week. Our family dog of 16 years took ill this week and passed away yesterday. My kids and I have been taking it pretty hard, but I know we were so fortunate to have wonderful years with him for so long. On a happier note, your bread pudding recipe sounds scrumptious. I wish I had a piece right now! Thanks so much for sharing. Take care, and enjoy your weekend!

    • Oh goodness Shannon, I am so so sorry…loosing a pet is so heart wrenching for everyone, they are a treasured family member…please never apologize for commenting late or ever, I just appreciate your visits when you can, and appreciate your friendship and always kind words! My thoughts and prayers will be with your family as you struggle to adjust…

  12. lghiggins says:

    I have never had a bread pudding like this one. It looks delicious, and I love anything that has pecans baked into it!

  13. Mary says:

    Delicious Jenna! We’re bread pudding fan’s and SWK’s sea salt caramel sauce is the best! ♥

  14. Miz Helen says:

    Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday,510. Hope you are having a great week and come back soon!
    Miz Helen

  15. Debra CANTALES says:

    That sounds divine Jenna!

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