White Chocolate Pecan Caramel Bread Pudding

Kelly Hover Martin


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

★★★★★ 1 vote
30 Min
1 Hr 15 Min


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1 Tbsp
butter, unsalted
loaf french bread, day old
2 c
1 can(s)
sweetened condensed milk
12 oz
vanilla or white chocolate chips
5 large
1/2 Tbsp
vanilla extract


1/2 c
heavy cream
1 c
brown sugar
2 Tbsp
butter, room temperature
1 tsp
vanilla extract
1 c
pecans, in pieces


1 c
powdered sugar
3 Tbsp

How to Make White Chocolate Pecan Caramel Bread Pudding


  • 1Grease 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.
  • 2In 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.
  • 3In 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.
  • 4Combine 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.
  • 5Cover with foil and bake approximately 1 hour. Remove foil and continue to bake until slightly brown, about 15 min.
  • 6While pudding cools slightly, make rum sauce.
  • 7Combine powered sugar and rum. Drizzle over warm pudding. Serve warm.

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About White Chocolate Pecan Caramel Bread Pudding

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