Description
A comforting dessert that combines warm pecans and caramel with creamy custard-soaked brioche for a festive holiday treat.
Ingredients
Scale
- 400 g day-old brioche, torn
- 240 ml whole milk
- 360 ml heavy cream
- 4 large eggs
- 200 g light brown sugar, packed
- 120 ml light corn syrup
- 56 g unsalted butter, melted
- 160 g pecans, chopped (reserve 40 g for topping)
- 10 ml vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 30 ml bourbon (optional)
Instructions
- Preheat oven to 175°C (350°F). Spread 120 g chopped pecans on a baking sheet and toast for 6–8 minutes.
- In a saucepan, combine brown sugar, corn syrup, and unsalted butter; warm until sugar dissolves, about 3–4 minutes.
- Whisk together eggs, whole milk, and heavy cream until smooth, then stir in the brown-sugar mixture, cinnamon, and salt.
- Pour custard over torn bread and toss gently to coat; let sit for 15–30 minutes.
- Fold in 120 g pecans, transfer to a baking dish, and top with reserved pecans. Bake for 45–50 minutes until golden.
- Let rest for 10–15 minutes before serving with whipped cream or ice cream.
Notes
Make-ahead options and storage tips for preserving texture are provided in the instructions.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 34g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 210mg