Ingredients
8 cups brioche or challah bread, cubed (approx. 1 lb)
2 cups high-quality apple cider
1.5 cups heavy cream
4 large eggs
1/2 cup light brown sugar, packed
1 cup pecans, roughly chopped and toasted
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp salt
2 tbsp unsalted butter, melted (for greasing and drizzling)
Instructions
Step 1: In a small saucepan over medium heat, bring the 2 cups of apple cider to a boil. Simmer until it reduces to 1/2 cup (about 12-15 minutes). Let it cool slightly.
Step 2: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
Step 3: In a large mixing bowl, whisk together the reduced apple cider, heavy cream, eggs, brown sugar, cinnamon, nutmeg, vanilla, and salt until well combined.
Step 4: Place the bread cubes in the prepared baking dish. Pour the custard mixture evenly over the bread. Use a spatula to gently press the bread down to ensure it is fully submerged.
Step 5: Sprinkle the toasted pecans over the top and let the dish sit at room temperature for 30 minutes to allow the bread to soak up the liquid.
Step 6: Bake for 45-50 minutes, or until the custard is set and the top of the apple cider and pecan bread pudding is golden brown and slightly crisp.
Step 7: Remove from the oven and let it cool for 10 minutes before serving. Enjoy warm with optional maple syrup or whipped cream.
Notes
For a deeper flavor, use ‘sparkling’ apple cider (non-alcoholic) if you can’t find fresh orchard cider. You can also swap pecans for walnuts if preferred.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 145mg
Keywords: apple cider and pecan bread pudding, bread pudding recipe, fall breakfast, apple cider dessert, pecan recipes
