This Classic New Orleans Pecan Bread Pudding takes a timeless comfort dessert and elevates it with decadent pecans, premium vanilla, and a creamy custard base. Perfect for entertaining or a show-stopping weekend treat, it blends Southern charm with high-end flavor attractions that dessert lovers actively seek.
Ingredients (serves 6–8)
For the Bread Pudding:
1 large French bread loaf (14–16 oz), torn into 1-inch pieces (about 12–14 cups lightly packed)
4 cups whole milk (or substitute: 2 cups half-and-half + 2 cups whole milk for a richer texture)
3 large eggs, lightly beaten
1 cup granulated sugar (adjust to taste; use brown sugar for deeper caramel notes)
1 tablespoon pure vanilla extract (or 1 vanilla bean, scraped)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
Optional upscale additions: 1/2 cup heavy cream for extra silkiness, 1/2 cup dark brown sugar for a deeper caramel crust
For the Pecan Topping (optional but highly desirable):
1 1/2 cups pecans, roughly chopped
1/4 cup unsalted butter, melted
1/3 cup brown sugar
Pinch of salt
1/2 teaspoon cinnamon (optional)
Caramel or Maple Glaze (optional finishing touch)
1/2 cup maple syrup or caramel sauce
2 tablespoons butter
Equipment
9×13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Aluminum foil (for resting/covering)
Instructions
