Pecan Pie Bread Pudding without the crust!

Imagine all the rich, buttery goodness of a pecan pie, but without the fuss of the crust. That’s precisely what you get with this Pecan Pie Bread Pudding! When I first set out to make a classic Chocolate Chip Bread Pudding, my mind wandered to the flavors of pecan pie. The result? A delightful combination that’s simply irresistible. This dessert is a testament to the beauty of simplicity—a no-fuss, economical treat that’s sure to impress.

Why You’ll Love This Recipe

This Pecan Pie Bread Pudding is a delightful twist on a traditional favorite. It combines the creamy texture of bread pudding with the crunchy, caramel-like topping of a pecan pie. The contrast between the crispy exterior and the smooth, custard-like interior is a treat for the senses.

Kitchen Equipment You’ll Need

• Large bowl
• Small bowl
• Whisk
• 8×8 inch baking pan
• Cookie sheet with edges
• Fork

Ingredients

• 1 (16 oz) loaf of day-old French bread
• 2 and ½ cups milk
• 1 cup half & half
• 4 eggs, lightly beaten
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• ⅛ teaspoon salt
• ½ cup butter, softened
• 1 and ½ cups packed brown sugar
• 1 cup pecans, chopped

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. Cube the French bread and place it in a large bowl.
3. In another bowl, combine the eggs, milk, half & half, granulated sugar, salt, and vanilla. Whisk until well blended.
4. Pour the egg mixture over the cubed bread. Let it sit for 10 to 15 minutes to allow the bread to soak up the liquid.
5. In a small bowl, use a fork to mix the softened butter, brown sugar, and chopped pecans. The mixture should resemble wet sand.
6. Pour half of the soaked bread mixture into an 8×8 inch baking pan.
7. Top with half of the pecan mixture.
8. Layer the remaining bread mixture on top and finish with the remaining pecan mixture. Press down gently to compact the layers. Note that the pan will be quite full.
9. Place the baking pan on a cookie sheet to catch any overflow. Bake for 45 to 55 minutes. The center should be slightly wiggly but will set as it cools.

Tips for Success

• Ensure the bread is slightly stale; it will absorb the custard better.
• Press the layers firmly in the pan to prevent overflow during baking.
• Allow the bread pudding to cool before serving for the best texture.

Additional Tips and Variations

If you’re feeling adventurous, try adding chocolate chips or dried fruit for an extra burst of flavor. Alternatively, serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.

Nutritional Highlights (Per Serving)

While the exact values will depend on portion size, this dessert is a rich source of fiber from the bread and protein from the eggs and milk. It also provides healthy fats from the pecans.

Frequently Asked Questions (FAQ)

Can I use a different type of bread?

Yes, you can use any sturdy bread such as brioche or challah for a richer flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven before serving.

Can I make this recipe ahead of time?

Absolutely! Prepare the pudding and bake it a day in advance. Simply reheat before serving.

Conclusion

This Pecan Pie Bread Pudding is a must-try for anyone who loves the flavors of pecan pie but wants a simpler, crust-free option. It’s a delightful dessert that’s sure to become a family favorite. Give it a try and don’t forget to share your experience in the comments below. Happy baking!