Pecan Sticky Bun Bread Pudding
This Pecan Sticky Bun Bread Pudding is made with soft brioche bread soaked in a rich vanilla bean custard, layered with a gooey sticky pecan filling and topping, and baked until beautifully golden. Served warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt, it’s the ultimate cozy, bakery-style dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Brioche Bread: Rich, buttery bread that soaks up custard beautifully for soft, tender bread pudding.
Vanilla Ice Cream: Creamy topping that melts into the warm bread pudding for the perfect contrast.
Brown Sugar: Creates the gooey, caramel-like sticky pecan filling and topping.
Salted Butter: Adds richness and helps form the buttery sticky pecan layer and custard base.
Cinnamon: Brings warm spice to both the sticky pecan topping and custard.
Vanilla Bean Paste or Extract: Enhances the dessert with warm, aromatic vanilla flavor.
Salt: Balances sweetness and enhances the caramelized pecan flavor.
Pecans: Add crunchy texture and classic sticky bun flavor throughout the pudding.
Milk: Forms the base of the vanilla bean custard for a creamy texture.
Heavy Cream: Adds richness to the custard for a luxurious, bakery-style result.
Eggs: Bind the custard and create the soft, custardy texture when baked.
Granulated Sugar: Sweetens the custard while keeping the flavor balanced.
Maple Syrup: Adds natural sweetness and depth to the optional salted caramel drizzle.
Almond Butter: Creates a smooth, creamy base for the easy homemade salted caramel.
Avocado Oil or Melted Coconut Oil: Adds silkiness and helps emulsify the salted caramel sauce.
Why You’ll Love Pecan Sticky Bun Bread Pudding:
Gooey Sticky Pecan Topping: Warm, caramelized pecans create the ultimate sticky bun flavor.
Soft Custardy Brioche: Rich brioche soaks up vanilla bean custard for a tender, melt-in-your-mouth texture.
Golden And Beautifully Baked: Bakes up perfectly golden with crisp edges and a soft center.
Cozy Bakery-Style Dessert: Tastes like a sticky bun and bread pudding combined in one indulgent dish.
Perfect Served Warm: Best enjoyed warm with vanilla ice cream melting into every bite.
Sweet And Salty Balance: A sprinkle of flaky sea salt enhances the caramelized pecans.
Great For Holidays Or Brunch: An impressive make-ahead dessert for gatherings and special occasions.
Tips for Making Pecan Sticky Bun Bread Pudding:
Use Slightly Stale Bread: Day-old or lightly toasted brioche absorbs the custard better without becoming mushy.
Lightly Toast If Needed: If your bread isn’t dried out, lightly toast it to help it soak up the custard properly.
Line the Pan with Overhang: Parchment that hangs over the edges makes lifting and slicing easier.
Spread the Pecan Layer Evenly: An even base ensures every slice has gooey sticky pecan goodness.
Whisk the Custard Thoroughly: Fully combine the eggs and dairy to prevent streaks of cooked egg.
Layer with Intention: Press each bread layer down gently so the custard distributes evenly.
Soak Completely: Make sure all bread pieces are fully saturated to avoid dry spots.
Rest Before Baking: Letting it sit allows the custard to fully absorb for a rich, custardy texture.
Bake Until Slightly Wobbly: The center should jiggle slightly; it will continue to set as it cools.
Cool Before Slicing: Resting 10–15 minutes helps the pudding firm up for cleaner slices.
Serve Warm: Bread pudding is best enjoyed warm so the pecan topping stays gooey.
Finish with Ice Cream and Sea Salt: Vanilla ice cream and flaky sea salt elevate the caramelized pecan flavor.
How to Store Pecan Sticky Bun Bread Pudding:
Refrigerator: Store cooled bread pudding tightly covered in the refrigerator for up to 4 days.
Freezer: Freeze individual slices in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Keep Toppings Separate: Store ice cream and any caramel sauce separately and add just before serving.
To Reheat: Warm in a 300°F oven for 10–15 minutes or microwave individual slices until heated through.
FAQs:
Q: Can I make Pecan Sticky Bun Bread Pudding ahead of time?
A: Yes. You can assemble it and refrigerate overnight before baking, which actually enhances the custard texture.
Q: What type of bread works best?
A: Brioche is ideal because it’s rich and soft, but challah or French bread also work well.
Q: How do I know when the bread pudding is done baking?
A: The top should be golden and set, while the center still has a slight wobble when gently shaken.
Q: Can I skip the pecans?
A: Yes. You can leave them out or substitute with walnuts, though the flavor will change slightly.
Q: Why is my bread pudding dry?
A: This usually happens if it’s overbaked or if the bread wasn’t fully soaked in custard before baking.
Q: Can I freeze bread pudding?
A: Yes. Freeze baked and cooled slices, then thaw and reheat before serving.
Q: What should I serve with it?
A: It’s delicious served warm with vanilla ice cream, salted caramel sauce, and flaky sea salt.
Love this? Check out my other bread pudding recipes:
Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup
Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this pecan sticky bun bread pudding. Happy baking!
