Real Recipes From Real Home Cooks ®

white chocolate pecan caramel bread pudding

★★★★★ 1
a recipe by
Kelly Hover Martin
bryan, TX

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

★★★★★ 1
serves 12
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For white chocolate pecan caramel bread pudding

  • 1 Tbsp
    butter, unsalted
  • 1
    loaf french bread, day old
  • 2 c
  • 1 can
    sweetened condensed milk
  • 12 oz
    vanilla or white chocolate chips
  • 5 lg
  • 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

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