If you’re looking for a decadent dessert that combines the rich flavors of sticky buns and the comforting texture of bread pudding, you’ve landed in the right place. This Pecan Sticky Bun Bread Pudding brings together the best of both worlds, making it a perfect addition to your holiday dessert ideas or a sweet breakfast idea. Each bite is a delightful experience, featuring cinnamon sticky buns, toasted pecans, and a luscious caramel sauce that elevates this dish to a new level of indulgence. The creamy custard envelops the sticky bun pieces, while the pecans add a crunch that beautifully complements the overall texture. Let’s dive into this recipe that will surely become one of your favorite comforting dessert recipes, perfect for gatherings or cozy family meals.

Ingredients

• For the Bread Pudding:
  • 8 cups of stale cinnamon sticky buns, cut into 1-inch pieces – Using stale buns is key as they absorb the custard mixture better, ensuring a moist pudding.
  • 2 cups of whole milk – The creaminess of whole milk contributes to a rich flavor profile in the pudding.
  • 1 cup of heavy cream – This adds extra richness and a luxurious mouthfeel to the final dish.
  • 4 large eggs – Eggs are essential for binding the ingredients and creating a custard-like texture.
  • 3/4 cup of granulated sugar – This sweetens the mixture, balancing the flavors of the sticky buns and pecans.
  • 1 tablespoon of vanilla extract – For an aromatic boost, enhancing the sweetness of the dish.
  • 1 teaspoon of ground cinnamon – This spice not only complements the sticky buns but also adds warmth to the overall flavor.
  • 1/2 teaspoon of salt – A pinch of salt elevates the sweetness and rounds out the flavor.
  • 1 cup of chopped pecans, lightly toasted – Toasting the pecans enhances their nutty flavor and adds a delightful crunch.
• For the Caramel Sauce:
  • 1 cup of brown sugar – Brown sugar imparts a deep, rich flavor to the sauce, perfect for drizzling.
  • 1/2 cup of unsalted butter – Butter forms the base of the sauce, adding richness and helping to create a smooth texture.
  • 1/2 cup of heavy cream – This ingredient helps to create a creamy sauce that perfectly coats the bread pudding.
  • 1 teaspoon of vanilla extract – Enhances the caramel flavor and adds sweetness.

Note: For the best flavor and texture, use high-quality cinnamon sticky buns. If you don’t have stale bread, feel free to toast the fresh buns lightly before using them in this recipe. This small step can significantly improve the absorption of the custard mixture. You can learn more about this topic.

Steps / Instructions

1. Prepare the Bread Pudding Mixture: In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined. Ensure the mixture is smooth and the sugar is dissolved.
2. Add Dairy: Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Be careful not to add the dairy too quickly, as it may cause the eggs to curdle.
3. Combine with Bread: Gently fold in the pieces of stale cinnamon sticky buns and the toasted pecans, ensuring all the bread is soaked in the egg mixture. Let it sit for about 15 minutes to absorb the flavors; this rest is crucial for achieving a custard-like consistency.
4. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
5. Transfer to Baking Dish: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking.
6. Bake: Bake for 45-55 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean, indicating that the pudding is done.
7. Prepare the Caramel Sauce: While the bread pudding is baking, make the caramel sauce. In a medium saucepan over medium heat, melt the butter and brown sugar together. Stir continuously until the mixture begins to bubble, which should take about 3-5 minutes.
8. Add Cream: Carefully add the heavy cream and vanilla extract to the bubbling mixture. Continue to stir for another 2-3 minutes until the sauce is smooth and slightly thickened, being cautious as the mixture may bubble up.
9. Cool and Serve: Once the bread pudding is baked, remove it from the oven and let it cool for about 10 minutes. Drizzle with warm caramel sauce before serving, allowing it to soak into the pudding for added flavor.

Tips & Tricks

• Storage: Store leftover Pecan Sticky Bun Bread Pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. To maintain texture, consider covering it while reheating to prevent it from drying out.
• Make-Ahead: You can prepare the bread pudding mixture the night before. Just cover and refrigerate it, then bake when you’re ready the next day, making this an excellent option for brunch gatherings.
• Common Mistakes: Avoid overbaking the pudding, which can lead to a dry texture. Check for doneness around the 45-minute mark, and if the top is browning too quickly, tent it with foil to avoid burning.
• Pro Technique: For added flavor, consider adding a splash of bourbon or rum to the caramel sauce for a rich twist. This not only enhances the flavor but adds depth to the dessert.

Variations

• Gluten-Free Option: Use gluten-free bread and ensure that your caramel sauce is made with gluten-free ingredients, making this dessert accessible to those with dietary restrictions.
• Flavor Variations: Swap out pecans for walnuts or add chocolate chips for a different twist. You can also incorporate dried fruits like raisins or cranberries for added sweetness and texture.

Serving Suggestions

Serve the Pecan Sticky Bun Bread Pudding warm, drizzled with the rich caramel sauce. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, creating a delightful contrast of temperatures and textures. For a comforting brunch, serve alongside freshly brewed coffee or spiced chai tea. This dish not only makes for an indulgent dessert but also satisfies as a sweet breakfast idea, especially when accompanied by fresh fruit or a side of crispy bacon. Check out our related guide for more tips to enhance your overall dessert presentation.

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Pecan Sticky Bun Bread Pudding

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− 8 +

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Prep Time

15 min

🍳

Cook Time

55 min

🔥

Calories

—

A decadent dessert that combines the rich flavors of sticky buns and the comforting texture of bread pudding.

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Ingredients

US Metric

• 8 cups of stale cinnamon sticky buns, cut into 1-inch pieces
• 2 cups of whole milk
• 1 cup of heavy cream
• 4 large eggs
• 3/4 cup of granulated sugar
• 1 tablespoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 1 cup of chopped pecans, lightly toasted
• 1 cup of brown sugar (for the caramel sauce)
• 1/2 cup of unsalted butter (for the caramel sauce)
• 1/2 cup of heavy cream (for the caramel sauce)
• 1 teaspoon of vanilla extract (for the caramel sauce)

Directions

1.

In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.

2.

Gradually whisk in the whole milk and heavy cream until the mixture is smooth.

3.

Gently fold in the pieces of stale cinnamon sticky buns and the toasted pecans, ensuring all the bread is soaked in the egg mixture. Let it sit for about 15 minutes.

4.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

5.

Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.

6.

Bake for 45-55 minutes, or until the top is golden brown and the custard is set.

7.

While the bread pudding is baking, make the caramel sauce. In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring continuously until it begins to bubble.

8.

Carefully add the heavy cream and vanilla extract to the bubbling mixture. Continue to stir for another 2-3 minutes until the sauce is smooth.

9.

Once the bread pudding is baked, remove it from the oven and let it cool for about 10 minutes. Drizzle with warm caramel sauce before serving.