Description
A comforting blend of warm pecan caramel and custardy bread, perfect for holiday gatherings or weeknight indulgence.
Ingredients
Scale
- 600 g (12 cups) stale bread, cubed (brioche or challah)
- 6 large eggs
- 480 ml (2 cups) whole milk
- 240 ml (1 cup) heavy cream
- 150 g (3/4 cup) granulated sugar
- 120 g (1/2 cup packed) brown sugar
- 115 g (1/2 cup) unsalted butter, divided
- 10 ml (2 tsp) pure vanilla extract
- 200 g (2 cups) pecans, chopped and toasted
- 4 g (3/4 tsp) kosher salt
- 30 ml (2 tbsp) dark corn syrup (optional)
Instructions
- Preheat oven to 175°C (350°F). Spread cubed bread on a sheet pan and toast for 8–10 minutes until dry.
- In a medium saucepan, melt 60 g (4 tbsp) butter over medium heat for 2 minutes. Add brown sugar and corn syrup if using, stirring until glossy. Remove from heat and fold in toasted pecans. Set aside to cool.
- Whisk eggs with granulated sugar until smooth. Add milk, cream, melted butter, vanilla, and salt, whisking until combined.
- Place toasted bread cubes in a greased baking dish. Pour custard evenly over bread, pressing gently and letting sit for 30 minutes.
- Scatter pecan-caramel topping over the soaked bread and bake for 40–45 minutes until golden.
- Remove from oven and let cool for 10–15 minutes before serving.
Notes
Use day-old bread for the best texture. For a dairy-free version, use coconut milk and omit butter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 170mg