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Cherry Pecan Bread Pudding with Salted Caramel Sauce is a delicious comfort food for those cold winter nights. Classic bread pudding made with pecans and cherries and topped with a creamy salted caramel sauce. So tasty!
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Cherry Pecan Bread Pudding with Salted Caramel Sauce

Author Cathy Trochelman

Ingredients

Bread Pudding

  • 5 c. brioche bread cubed
  • 4 eggs
  • 1 c. skim milk
  • 1 c. heavy cream
  • 1 tsp. vanilla extract
  • 1/2 c. sugar
  • 1/4 tsp. salt
  • 3/4 c. pecans
  • 1 c. cherries I used frozen
  • 2 Tbsp. unsalted butter

Salted Caramel Sauce

  • 1 c. packed brown sugar
  • 2 Tbsp. cornstarch
  • 1/2 c. water
  • 2/3 c. half and half
  • 1/4 c. light corn syrup
  • 2 Tbsp. butter
  • 1 tsp. vanilla
  • 1/2 tsp. salt or to taste

Instructions

Bread Pudding

  • Heat oven to 350 degrees. Butter a 2.5 qt. baking dish. Set aside.
  • In a large bowl, whisk together eggs, milk, cream, vanilla, sugar, and salt. Stir in pecans and cherries.
  • Place bread in buttered dish and pour the egg mixture over it, pressing the bread down to submerge it. Let sit for 30 minutes, pressing down the bread occasionally.
  • Dot with small pieces of butter; place in preheated oven and bake until golden, approximately 1 hour.
  • Serve warm with salted caramel sauce.
  • *Can be made up to 1 day in advance; refrigerate, covered, and warm in 350 degree oven for 40 minutes.

Salted Caramel Sauce

  • In a medium saucepan combine brown sugar and cornstarch. Add water and half and half.
  • Cook and stir until bubbly; cook and stir 2 minutes more.
  • Remove from heat; stir in butter, vanilla and salt.
  • *Basic Bread Pudding recipe adapted from Real Simple Magazine; Basic Caramel Sauce recipe adapted from Better Homes & Gardens New Cook Book