Caramel Pecan Bread Pudding Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare the Bread Pudding

In a large bowl, combine the cubed bread, milk, heavy cream, sugar, vanilla extract, eggs, ground cinnamon, and salt. Mix well until all the bread is soaked.

Bake

Pour the mixture into a greased 9x13 inch baking dish. Bake for 45-50 minutes or until the top is golden and a knife inserted in the center comes out clean.

Make the Caramel Sauce

In a saucepan over medium heat, melt the sugar until it turns amber in color. Add the butter and stir until melted, then slowly whisk in the heavy cream and vanilla extract. Remove from heat and set aside.

Prepare Cinnamon Crisps

Brush the tortillas with melted butter, then sprinkle with a mixture of sugar and cinnamon. Cut into wedges and bake at 350°F (175°C) for 10-12 minutes until crispy.

Prepare Spiced Pecans

In a skillet over medium heat, melt the butter and add the pecans, brown sugar, cinnamon, and salt. Cook for about 5-7 minutes, stirring often until the pecans are toasted and fragrant.

Serve

Scoop the bread pudding onto a plate, drizzle with caramel sauce, top with spiced pecans, and serve with a scoop of vanilla bean ice cream.