This post has been sponsored by Eagle Brand®. All thoughts and opinions are my own.
You know those moments when you’re so excited you get to bring a dish but and then ask the host what to bring and they respond with “you choose”?. All of the sudden, your heart sinks and you jump into a full- blown panic attack.
“You choose”? But do you want a pie, cookies, cupcakes, something with chocolate, something with fruit? Do you want hot or, cold? Maybe it’s just me, but I am the world’s worst when it comes to choosing what dish to bring. I want it to be perfect. I want guests to try something new but also love it. For them to sink their mouths into it and smile because it’s THAT good.
Well, no need for a panic attack this year…(I already had one for you). This year, all you need to impress your guests at your Friendsgiving holiday get- together is this Caramel Pecan Bread Pudding recipe. Easy to throw together the night before and even easier to transport into happy mouths that result in big smiles!
Want to know my secret ingredient for this easy-peasy holiday dessert recipe? Eagle Brand® Sweetened Condensed Milk, of course! It’s rich, creamy, and makes every dish that much more decadent! I especially love Eagle Brand as my go-to choice for sweetened condensed milk because it’s just milk and sugar. Thats it! Not to mention, they’ve been making sweetened condensed milk since 1856 so I think it;s safe to say that they’ve got this whole sweet milk treat thing figured out 😉
Trust me, a recipe this good deserves to be shared with the whole world. So, call your friends, call your neighbors, heck, call your mom! Spread the world about this easy recipe for Caramel Pecan Bread Pudding and don’t forget to mention the secret ingredient, Eagle Brand® Sweetened Condensed Milk! Welcome to the most delicious time of the year.
Caramel Pecan Bread Pudding
Ooey gooey goodness with a slight crunch all in one bite in this bread pudding recipe. Perfect for the holidays or just a cold night craving something warm and decadent.
- Bread Pudding-
- 6 slices of Challah Bread (about 3/4 of the loaf)
- 2 tablespoons butter (melted)
- 2 cups almond milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 eggs (beaten)
- 1/2 cup pecan halves
- whipped cream for topping (optional)
- Caramel Sauce-
- 1 14- ounce can Eagle Brand® Sweetened Condensed Milk
Bread Pudding
- Preheat oven to 350 degrees F.
- Break bread into small pieces and evenly layer in an 8 inch square baking pan. Drizzle melted butter over bread and set aside.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well combined. Pour over bread pieces and lightly push down with a fork to make sure all bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes or until the top springs back when lightly tapped.
- While bread pudding is baking, toast pecans. Spread pecan halves on baking sheet and place in oven for 5 minutes.
- When pudding is done, top with the toasted pecans, whipped cream and caramel sauce (see recipe below).
Caramel Sauce
- Preheat oven to 425 degrees.
- Empty sweetened condensed milk into an 8×8″ dish or 9″ pie pan. Cover with foil and place in a larger dish or pie pan.
- Add water to the larger pan, filling it until water reaches half way up the smaller dish with the condensed milk in it.
- Bake for 60 minutes. Remove pan from oven and check under foil if achieved desired color/thickness (should be similar to a peanut butter color). If not yet, recover with foil and place back in the oven checking every 15 minutes until desired color/thickness is achieved.
- Then remove from oven, whisk caramel and let cool slightly before pouring over cooked bread pudding.
- The caramel sauce can be poured over the entire bread pudding or over individual servings.
Adapted from Melanie Makes
Hi I have a question. To make the caramel sauce, do you add the condensed milk to the bread 8×8 dish or a separate 8×8 dish?
Hi Marissa! Great question, I made the caramel sauce separate while the bread pudding was cooling in it’s own dish. Once the caramel sauce was done, I poured it over top of the baked bread pudding and saved some to pour over each piece as I served it because there’s no such thing as too much caramel;) Hope you enjoy!
Hi! I’ve made the bread pudding, but it won’t be served until tomorrow. Can I make the sauce tonight and reheat it tomorrow before pouring it on, or should I wait to make it it right before I serve?
Thanks!
Hi Leslie! Yay, can’t wait to hear how it turned out tomorrow and if there’s any leftovers;) Yes, you can definitely make the caramel tonight and reheat it tomorrow as a time saver. I suggest storing it in an air tight container once cooled on your counter and then reheating in a double boiler before pouring over tomorrow. Happy Thanksgiving and enjoy!
Does Eagle Brand still make their caramel (and chocolate) condensed milk? Would just a can of caramel be easier?
They sure do! I haven’t used it before so I’m not too familiar with it but I bet it would be great with this recipe. And yes of course, can of caramel always works too:) Enjoy!
Wouldn’t be even better with some bourbon in it???
It sure would, that sounds delish!
Why almond milk?
I personally use almond milk as I try to cut back on my dairy intake and have just grown to like baking with it, but you can definitely do regular milk too. I recommended 2% or whole milk. Hope you enjoy!