PECAN PIE BREAD PUDDING

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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

  1. Preheat the oven to 350 degrees F.
  2. Cut the bread into cubes and place in a large bowl.
  3. 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.
  4. In another small bowl, mix with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.
  5. Pour half of the bread mixture into a greased 8×8 inch baking pan.
  6. Cover with half of the pecan mixture.
  7. Spoon in the remaining bread mixture and cover with the remaining pecan mixture. Press lightly into the pan. The pan will be really full.
  8. Place the pan on a cookie sheet with a 1-inch rim to catch any mixture that may overflow.
  9. Bake at 350 degrees F for 45 to 55 minutes. The center will be slightly shaken, but will harden once cooled.
  10. 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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