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Hawaiian Roll French Toast Recipe

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This Pecan Sticky Bun Bread Pudding is a decadent dessert featuring soft brioche bread cubes soaked in a rich vanilla bean custard, layered with a luscious sticky pecan filling and topping. Baked until golden and served warm with vanilla ice cream and a sprinkle of flaky sea salt, it offers the perfect cozy, bakery-style treat ideal for special occasions or comforting nights in.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 5 minutes (including 45 minutes resting time)
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Bread and Serving

  • 12-15 (17.6oz) thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes
  • Vanilla ice cream, for serving

Sticky Pecan Filling & Topping

  • 1 cup (220g) brown sugar, light or dark (or a mixture of both)
  • 6 tbsp (85g) salted butter, melted
  • 2 tsp (4g) cinnamon
  • 1 tsp (4g) vanilla bean paste or extract
  • Pinch of salt
  • 2 cups (205g) chopped pecans

Vanilla Bean Custard

  • 1 cup (240ml) milk of choice
  • 1 cup (240ml) heavy cream
  • 4 eggs, at room temperature
  • 1/4 cup (55g) granulated sugar
  • 2 tbsp (28g) salted butter, melted and slightly cooled
  • 1 tsp (4g) vanilla bean paste or extract
  • 1 tsp (2g) cinnamon
  • Large pinch of salt

Easy Homemade Salted Caramel (Optional)

  • 1/4 cup (85g) maple syrup
  • 3 tbsp (55g) smooth, creamy almond butter
  • 2 tbsp (25g) avocado oil or melted coconut oil
  • Large pinch of salt

Instructions

  1. Prepare the Pan: Grease a 9-inch round or 8–9 inch square baking pan with cooking spray, then line it with parchment paper making sure the edges overhang to help lift out the pudding after baking. Place the pan on a baking sheet and set aside.
  2. Toast the Bread Cubes (if needed): If your brioche bread is not dried out overnight, spread the cut bread cubes on a parchment-lined baking sheet and toast in a 350°F (175°C) oven for 7-10 minutes until lightly toasted on the outside. Be careful not to brown them deeply. Remove and let cool.
  3. Make the Sticky Pecan Filling & Topping: In a medium bowl, mix together the brown sugar, melted butter, cinnamon, vanilla bean paste or extract, and a pinch of salt until smooth. Stir in the chopped pecans. Set aside.
  4. Prepare the Vanilla Bean Custard: In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, melted butter, vanilla bean paste or extract, cinnamon, and a large pinch of salt until fully combined.
  5. Assemble the Bread Pudding: Spread half of the prepared sticky pecan mixture evenly on the bottom of the prepared baking pan. Layer the bread cubes evenly over the pecan filling. Pour half of the custard mixture evenly over the bread layer to soak it. Repeat by adding the remaining pecan mixture over the soaked bread, then top with the remaining bread cubes. Pour the rest of the custard over the top, pressing gently to ensure all bread pieces are soaked.
  6. Rest the Mixture: Allow the assembled bread pudding to rest for 30 to 45 minutes at room temperature, or cover and refrigerate overnight, so the bread thoroughly absorbs the custard.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the bread pudding on the middle rack for about 50-55 minutes or until the custard is set and the top is golden brown. The center should be soft but not liquidy.
  8. Optional Salted Caramel Sauce: While the pudding bakes, prepare the optional salted caramel by whisking together maple syrup, almond butter, avocado oil (or coconut oil), and a large pinch of salt until smooth and creamy.
  9. Serve: Once baked, let the bread pudding cool slightly before lifting it out using the parchment paper edges. Serve warm topped with a scoop of vanilla ice cream, a drizzle of the optional salted caramel sauce, and a sprinkle of flaky sea salt for extra indulgence.

Notes

  • Brioche bread is preferred for its rich and soft texture but day-old or stale bread will soak up the custard better.
  • Lightly toasting the bread cubes helps them hold their shape and improves texture in the final pudding.
  • The optional salted caramel adds a delicious nutty, sweet-salty flavor that complements the pecan topping beautifully.
  • Allowing the assembled pudding to rest before baking ensures thorough custard absorption and a moist interior.
  • Serve bread pudding warm for the best flavor and texture experience.

Find it online: https://zaracooking.com/hawaiian-roll-french-toast-recipe-2/