Best Caramel Pecan Bread Pudding Recipes

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CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce image

Categories     Bourbon     Chocolate     Dessert     Bake     Pecan     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE



Apple Cider Bread Pudding with Caramel Bourbon-Pecan Sauce image

This apple cider bread pudding is always the first dessert to vanish during Thanksgiving dinner! It also won me first place in a pecan dessert cooking competition a few years ago!

Provided by Ashley Holman

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h50m

Yield 12

Number Of Ingredients 19

6 cups cubed day-old French bread
2 medium apples - peeled, cored, and chopped
½ cup dark raisins
4 large eggs
1 cup light brown sugar
1 ½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 cups whole milk
1 cup apple cider
1 cup chopped pecans
2 cups light brown sugar
1 cup light corn syrup
1 cup heavy cream
½ cup butter
¼ cup bourbon
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine bread cubes, apples, and raisins in a very large bowl.
  • Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
  • Pour bread pudding mixture into the prepared pan and smooth into an even layer.
  • Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
  • Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
  • Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
  • Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
  • Serve sauce with bread pudding.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 101.3 g, Cholesterol 115.6 mg, Fat 25.6 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 307.8 mg, Sugar 73.4 g

MEAN'S CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Mean's Chocolate Bread Pudding With Bourbon-Pecan Caramel Sauce image

I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. I can't *wait* to try this. Mean posted it on posted May 18, 2002.

Provided by newspapergal

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons Bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces high quality bittersweet chocolate, chopped (El Rey or Scharfen Berger)
8 large eggs
1 tablespoon vanilla extract
1 lb brioche bread or 1 lb challah, crusts trimmed, cut into 1-inch pieces

Steps:

  • Note: I rarely make the sauce.
  • Although it is wonderful, I prefer to use unsweetened whipped cream.
  • Since this recipe is all about the chocolate, DO NOT USE Low quality.
  • FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
  • Mix in corn syrup and lemon juice.
  • Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
  • Remove from heat.
  • Pour in cream (mixture will bubble up).
  • Stir over low heat until caramel is melted and smooth.
  • Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
  • Remove from heat.
  • Mix in pecans and bourbon.
  • (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
  • Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
  • Stir until sugar dissolves and mixture comes to boil.
  • Remove from heat.
  • Add chocolate; stir until smooth.
  • Beat eggs and vanilla in large bowl to blend.
  • Gradually whisk in chocolate mixture.
  • Add bread cubes.
  • Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish.
  • Cover with foil.
  • Bake until set in center, about 45 minutes.
  • Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

Nutrition Facts : Calories 769.8, Fat 44.8, SaturatedFat 21.6, Cholesterol 284.8, Sodium 303.3, Carbohydrate 79.8, Fiber 2.1, Sugar 48.9, Protein 13.5

WHITE CHOCOLATE PECAN CARAMEL BREAD PUDDING



White Chocolate Pecan Caramel Bread Pudding image

"My adaption of The Original French Market Cafe's signature dessert."

Provided by Kelly Hover Martin

Categories     Other Breakfast

Time 1h45m

Number Of Ingredients 16

1 Tbsp butter, unsalted
1 loaf french bread, day old
2 c milk
1 can(s) sweetened condensed milk
12 oz vanilla or white chocolate chips
5 large egg
1/2 Tbsp vanilla extract
CARAMEL SAUCE
1/2 c heavy cream
1 c brown sugar
2 Tbsp butter, room temperature
1 tsp vanilla extract
1 c pecans, in pieces
RUM SAUCE
1 c powdered sugar
3 Tbsp rum

Steps:

  • 1. Grease 13x9 inch oblong pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F. Place bread cubes in large bowl.
  • 2. In medium saucepan whisk milk and sweetened condensed milk combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth.
  • 3. In small bowl, whisk vanilla and eggs to combine. Slowly whisk 1/2 cup warm milk mixture into egg mixture to combine. Whisk this mixture back into milk mixture. Pour 1/2 mixture over bread cubes and let soak into bread, stir gently. Pour into pan. Sprinkle pecans over top.
  • 4. Combine cream and sugar for caramel sauce. Heat milk and sugar until sugar melts. Stir in remaining ingredients. Drizzle over pudding. Pour remaining milk mixture over caramel.
  • 5. Cover with foil and bake approximately 1 hour. Remove foil and continue to bake until slightly brown, about 15 min.
  • 6. While pudding cools slightly, make rum sauce.
  • 7. Combine powered sugar and rum. Drizzle over warm pudding. Serve warm.

CARAMEL PECAN BREAD PUDDING



Caramel Pecan Bread Pudding image

Make and share this Caramel Pecan Bread Pudding recipe from Food.com.

Provided by Sassy in da South

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 lb French bread, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1 quart half-and-half or 1 quart milk
1/2 cup brown sugar, firmly packed
6 eggs
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 cup store-bought caramel topping
whipped cream (optional) or non-dairy whipped topping (optional)

Steps:

  • Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
  • Preheat oven to 425 degrees.
  • Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
  • Pour evenly over bread cubes and let stand 5 minutes.
  • Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
  • Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
  • Remove from oven to wire rack; let stand 15 minutes to cool slightly.
  • Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
  • To serve, cut into squares or spoon into dessert dishes.
  • Serve, if desired, with whipped cream or thawed non-dairy whipped topping.

Nutrition Facts : Calories 470.5, Fat 26.5, SaturatedFat 12.4, Cholesterol 211.2, Sodium 372.4, Carbohydrate 48.9, Fiber 2.2, Sugar 14.2, Protein 11.8

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE RECIPE | EPICURIOUS.COM



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce Recipe | Epicurious.com image

The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia.

Provided by @MakeItYours

Number Of Ingredients 14

1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

DONUT BREAD PUDDING WITH PECAN CARAMEL SAUCE



Donut Bread Pudding with Pecan Caramel Sauce image

Crowd Pleasing Dessert!

Provided by Kelly Phillips

Categories     Puddings

Time 1h20m

Number Of Ingredients 16

BREAD PUDDING
6 to 8 stale glazed donuts
1 can(s) evaporated milk
2 eggs, beaten
1 pinch salt
1 tsp cinnamon, ground
1 small can of fruit cocktail, pureed
1/2 c raisins (optional)
1 stick butter, melted
1 tsp vanilla extract
PECAN CARAMEL SAUCE
1 1/2 c sugar
1/3 c water
1 1/2 c heavy whipping cream
1/2 c roasted pecan pieces
1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Cut each donut into 6 pieces and place in a large mixing bowl. In another bowl, beat eggs, add milk,salt,cinnamon, pureed fruit cocktail, vanilla extract and raisins. Pour over donuts, cover and refrigerate overnight.
  • 3. In a 9 X 13 in casserole dish, melt stick of butter. Add bread pudding and cook for 1 hour or until firm.
  • 4. To prepare pecan caramel sauce mix sugar and water in heavy sauce pan to boil for 5 to 7 minutes. Reduce heat, gradually add heavy whipping cream and pecans. Cook for 2 to 4 minutes or until thick. Turn off heat and stir in vanilla extract. Pour over cool bread pudding.

CARAMEL-PECAN-PUMPKIN BREAD PUDDING



Caramel-Pecan-Pumpkin Bread Pudding image

This recipe I got from a Southern living magazine. It is wonderful in the fall.

Provided by Debbie W @debbie110772

Categories     Puddings

Number Of Ingredients 17

BREAD PUDDING
4 - eggs
2 can(s) pumpkin puree
1 1/2 cup(s) milk
1 cup(s) half and half
1 cup(s) sugar
1 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) vanilla extract
1 - 12 oz loaf of french bread cut into 1 inch peices(about 10 cups)
CARAMEL PECAN SAUCE
1 cup(s) chopped pecans
1 cup(s) packed light brown sugar
1/2 cup(s) butter
1 tablespoon(s) light corn syrup
1 teaspoon(s) vanilla extract

Steps:

  • Prepare Bread pudding..whisk togather eggs, milk, and half and half.Add remaining in gredients...stirring in bread last. Coat bread well. Cover with plastic ..chill for 8 to 24 hours.
  • Preheat oven to 350
  • Spoon mixture into a greased 13x9 baking dish Bake uncovered for 30 min then cover the last 20 min
  • During the last 15 min of baking prepare sauce
  • Heat pecans in a medium skillet pver medium to low heat. stirring often. 3-5 min until lightly toasted
  • In a small sauce pan cook brown sugar, butterand corn syrup over medium heat..3-4 min. or until sugar is dissolved. Remove from heat and stir in vanilla and pecans.
  • Remove bread pudding from the oven..drizzle the sauce over and bake another 5 min. Serve warm

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