Butter Pecan Bread Pudding

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It’s no secret that classic bread pudding is my go-to dessert for feeding a crowd, but during the holidays I want a dessert that’s a little extra, that still comes together with minimal effort. Last year I added apple bread pudding to my Thanksgiving dessert spread — and I immediately thought about making a bread pudding riff with pecan pie vibes.

This big-batch dessert is even better (and less sweet) than the classic pie. It has the toasty nuts and the buttery, caramel-esque flavor you’d expect from the pie, all laced through with chunks of tender vanilla (and bourbon if that’s your thing) custard-soaked challah. It’s perfect served the way it is, dusted with a little powdered sugar, but if you really want to go all out, you can’t go wrong with a scoop of vanilla ice cream and a drizzle of caramel sauce.

• Pecan pie vibes. A mix of toasted pecans, caramel-sweet brown sugar, and vanilla add a taste that’s totally reminiscent of pecan pie, plus that just-sweet-enough vanilla custard you’d expect from the classic bread pudding.
• Perfect easy dessert for a crowd. You can even get a head start by toasting the bread and pecans a day in advance. Slide the baking dish on the table, then let everyone dig in and top their serving as they like — I recommend vanilla ice cream and caramel sauce.

1. Dry the bread and toast the nuts. Bake cubed bread and chopped pecans at the same time until toasted.
2. Make the custard and assemble. Whisk the custard together in a large bowl. Gently stir in the bread and toasted pecans.
3. Bake and cool. Transfer to a buttered 9×13-inch baking dish, pour any extra custard over top, then drizzle the melted butter over the top. Bake until the top is puffed, golden-brown, and the pudding is set.

Butter Pecan Bread Pudding Recipe

• 1 (about 1-pound) loaf

  unsliced challah or brioche bread, cut into 1-inch cubes (about 9 cups)

• 2

  large egg yolks

• 3 cups

  whole milk or half-and-half

• 1/2 teaspoon

  kosher salt, plus more as needed

• 3 tablespoons

  unsalted butter, melted, plus more for the baking dish

• Vanilla ice cream and caramel sauce, for serving (optional)

1. Arrange two racks to divide the oven in thirds and heat the oven to 300ºF. Place 1 (1-pound) loaf cubed challah or brioche in an even layer on a rimmed baking sheet. Place 1 1/2 cups coarsely chopped pecans on a second rimmed baking sheet.

2. Bake until the bread is dry but not browned and pecans are fragrant and lightly toasted, about 20 minutes. Set aside until mostly cool.

3. Increase the oven temperature to 350℉. Lightly coat a 9x13-inch baking dish with unsalted butter.

4. Whisk 4 large eggs and 2 large egg yolks together in a large bowl to break up. Whisk in 3 cups whole milk, 1 cup packed brown sugar, 2 tablespoons vanilla extract, 3 tablespoons bourbon if using, 2 teaspoons ground cinnamon, and 1/2 teaspoon kosher salt until combined. Gently stir in the bread and pecans until the bread is evenly moistened.

5. Transfer to the baking dish and arrange into an even layer. Pour any remaining liquid over the top. Drizzle 3 tablespoons melted unsalted butter over the top.

6. Bake until puffed, golden brown, the bread pulls away from the edges of the pan, and the custard is set, 45 to 50 minutes. Let cool for at least 5 minutes before serving. Serve topped with vanilla ice cream and caramel sauce if desired.

Make ahead: The bread and pecans can be toasted up to 1 day ahead. Let cool completely, then store in separate airtight containers at room temperature.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven until warmed through.