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Pecan Bread Pudding is actually a pecan pie without the crust. Instead, the filling is poured over a delicious bread pudding and baked to perfection!
It’s pecan pie infused paradise! I’ve been on the pecan pie theme lately. When I first started, I had intended to make chocolate chip bread pudding, but after I got it all out there, I started thinking about trying to make it taste like pecan pie instead. Great decision! It was delicious.
Bread pudding is one of my favorite desserts. It’s a very simple and economical dessert to make. All bread puddings have basically the same format: dry bread and a custard made with milk, eggs, and sugar. You can add any extra ingredients to make your own bread pudding. For the pecan bread pudding, I added butter, brown sugar, and pecans to make it look like pecan pie.
Why You’ll Love This Recipe
If you’re a fan of pecan pie and bread pudding, this recipe combines the best of both worlds. It’s rich, comforting, and perfect for any occasion. Plus, it’s a great way to use up day-old bread!
Kitchen Equipment You’ll Need
- Large mixing bowls
- Fork
- 8×8 inch baking pan
- Cookie sheet with a 1-inch rim
- Oven
Ingredients
- 16 ounces French day-old bread
- 2 and ½ cups of milk
- 1 cup half-and-half (or substitute with whole milk or heavy cream)
- 4 large eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 1/2 cup softened butter
- 1 and ½ cups packed brown sugar
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- Cut the bread into cubes and place in a large bowl.
- In another bowl, beat the eggs, milk, half-and-half, sugar, salt, and vanilla. Pour over the bread and let stand for 5 to 10 minutes.
- In another small bowl, mix with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.
- Pour half of the bread mixture into a greased 8×8 inch baking pan.
- Cover with half of the pecan mixture.
- Spoon in the remaining bread mixture and cover with the remaining pecan mixture. Press lightly into the pan. The pan will be really full.
- Place the pan on a cookie sheet with a 1-inch rim to catch any mixture that may overflow.
- Bake at 350 degrees F for 45 to 55 minutes. The center will be slightly shaken, but will harden once cooled.
- Cool 20 to 30 minutes before serving to hold slices together.
Tips for Success
- Use day-old bread for the best texture.
- Let the bread soak for the full 10 minutes to absorb the custard mixture.
- Don’t worry if the center is slightly jiggly; it will set as it cools.
Additional Tips or Variations
- Try adding chocolate chips or raisins for a different twist.
- Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Nutritional Highlights (Per Serving)
Note: Nutritional values will vary based on the specific ingredients used.
- Calories: Approximately 300
- Fat: 15g
- Carbohydrates: 40g
- Protein: 6g
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Yes, you can prepare the bread pudding mixture and store it in the refrigerator overnight before baking.
Can I freeze leftovers?
Absolutely! Just wrap it well and store it in the freezer for up to three months.
Conclusion
This Pecan Pie Bread Pudding is a delightful and decadent dessert that’s sure to please. I invite you to try this recipe and share your experiences in the comments below. Enjoy the rich flavors and the comforting texture of this unique dessert!
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