Pecan Pie Bread Pudding Recipe
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Pecan Pie Bread Pudding Recipe
Why You’ll Love This Pecan Pie Bread Pudding
If you love the rich, buttery flavor of pecan pie and the comforting warmth of bread pudding, this recipe is about to become your new favorite dessert. Imagine everything you adore about pecan pie – the caramelized filling, the crunch of toasted pecans – combined with soft, custardy bread pudding. It’s sweet, indulgent, and perfect for holidays, family dinners, or when you simply want a dessert that feels like a warm hug.
I made this for the first time on a chilly Sunday when I had a loaf of stale French bread begging to be used. Little did I know it would quickly become a family favorite! The best part? It’s super easy to make and can even be prepped ahead of time.
Tips for Making the Perfect Pecan Pie Bread Pudding
- Use Day-Old Bread: Stale bread absorbs the custard better, giving the pudding its signature texture. If your bread is fresh, toast it lightly in the oven before using.
- Don’t Skimp on the Pecans: Toasting the pecans beforehand enhances their flavor and crunch.
- Serve Warm with Sauce: This dessert shines when served warm, drizzled with caramel or bourbon sauce and a dollop of whipped cream.
- Make It Your Own: Add chocolate chips for extra decadence or a splash of bourbon to the custard for a Southern twist.
Pecan Pie Bread Pudding Recipe
Ingredients:
For the Bread Pudding:
- 8 cups day-old French bread, cut into 1-inch cubes
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans (toasted)
For the Pecan Pie Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 cup whole pecan halves
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Place the bread cubes in the prepared baking dish.
- In a large bowl, whisk together eggs, milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, and salt. Pour the mixture evenly over the bread cubes, ensuring all the bread is coated. Let sit for 15 minutes to allow the bread to soak up the custard.
- Sprinkle the chopped pecans over the top.
- Bake for 45-50 minutes or until the top is golden and the custard is set.
While the bread pudding bakes, make the pecan pie topping: 6. In a saucepan over medium heat, melt the butter and brown sugar. Stir until the sugar dissolves. 7. Add the cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. 8. Stir in the pecan halves.
- Once the bread pudding is out of the oven, pour the warm pecan pie topping over the top. Serve immediately with your favorite sauce or ice cream.
Common Questions About Pecan Pie Bread Pudding
Q: Can I use a different type of bread? A: Absolutely! Brioche, challah, or even croissants work beautifully in this recipe. Their buttery texture adds extra richness.
Q: Can I make this ahead of time? A: Yes, you can assemble the bread pudding and refrigerate it overnight. Bake it fresh the next day for the best results. The topping can also be made in advance and reheated before serving.
Q: Is there a non-alcoholic substitute for the bourbon sauce? A: If you’re not using bourbon, try caramel sauce or a simple vanilla glaze instead.
Q: How do I store leftovers? A: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or oven before serving.
Q: Can I freeze it? A: Yes, bread pudding freezes well. Wrap it tightly and store in the freezer for up to 2 months. Thaw in the fridge overnight and warm it up in the oven.
Final Thoughts
Pecan Pie Bread Pudding is more than just a dessert – it’s an experience. It combines the best of both worlds for a treat that’s sure to impress anyone who takes a bite. Whether you’re making it for a holiday table or a cozy night in, this recipe will quickly find its way into your regular rotation.
Have you tried this recipe? Let me know in the comments below how it turned out! And don’t forget to share it with a fellow dessert lover – they’ll thank you later!