PECAN PIE BREAD PUDDING Recipe
If you’re a fan of classic pecan pie and crave the comforting warmth of bread pudding, you’re in for a delightful treat! This Pecan Pie Bread Pudding combines the best of both worlds, delivering a rich, nutty dessert that’s perfect for cozy evenings or impressing guests at any gathering. With its sweet, buttery flavor and satisfying crunch from the pecans, this dish is sure to become a favorite in your recipe collection.
Why You’ll Love This Recipe
This recipe is a delightful twist on traditional bread pudding, offering the familiar flavors of pecan pie in a unique form. You’ll love how easy it is to prepare, using simple ingredients you likely already have at home. Plus, it’s a versatile dessert that can be served warm or at room temperature, making it perfect for any occasion.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Small mixing bowl
- Fork
- 8×8 inch baking pan
- Cookie sheet with a 1-inch edge
- Oven
Ingredients
- 16-ounce loaf of day-old French bread
- 2 and ½ cups milk
- 1 cup half & half (or substitute whole milk or heavy cream)
- 4 large eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1 and ½ cups packed brown sugar
- 1 cup pecans, chopped
Step-by-Step Instructions
- Preheat your oven to 350 degrees F.
- Cube the French bread and place it in a large bowl.
- In another bowl, beat together the eggs, milk, half & half, sugar, salt, and vanilla. Pour this mixture over the bread and let it sit for 5 to 10 minutes.
- In a small bowl, combine the softened butter, brown sugar, and chopped pecans using a fork. The mixture will resemble wet sand.
- Grease an 8×8 inch baking pan. Pour half of the bread mixture into the pan and top with half of the pecan mixture.
- Spoon the remaining bread mixture over the top, followed by the remaining pecan mixture. Gently press down, as the pan will be quite full.
- Place the pan on a cookie sheet with a 1-inch edge to catch any overflow.
- Bake for 45 to 55 minutes. The center will be slightly jiggly but will set as it cools.
- Allow the pudding to cool for 20 to 30 minutes before serving to ensure the slices hold together.
- This pudding is thick and can be cut into 16 equal servings, but feel free to cut larger slices if desired.
Tips for Success
- Ensure the bread is day-old for the best texture; fresh bread may become too soggy.
- Allowing the bread mixture to sit before baking helps it absorb the custard for a richer flavor.
Additional Tips or Variations
- Try adding a tablespoon of bourbon for a boozy twist.
- Add chocolate chips for a decadent touch.
Nutritional Highlights (Per Serving)
Each serving of this bread pudding is a delightful treat, featuring a balance of carbohydrates, fats, and proteins, with the added benefit of pecans providing fiber and essential nutrients.
Frequently Asked Questions (FAQ)
Can I use a different type of bread? Absolutely! Brioche or challah would also work well.
How should I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to three days.
Can I freeze this bread pudding? Yes, you can freeze it for up to two months. Thaw in the fridge before reheating.
Conclusion
There you have it, a delicious Pecan Pie Bread Pudding that’s sure to impress and delight anyone who tries it. I invite you to give this recipe a try and share your experiences in the comments below. Happy baking!