Pecan Pie Bread Pudding
Why this Pecan Pie Bread Pudding Works
This Pecan Pie Bread Pudding combines the best of both worlds: the comforting, bread pudding texture with the rich, sweet essence of pecan pie. It’s a delicious dessert that can easily become a family favorite. If you love the taste of pecan pie but want something a little different, this dish is for you!
How to Make Pecan Pie Bread Pudding
Ingredients:
- 4 cups of day-old bread, cubed
- 1 cup of pecans, chopped
- 4 large eggs
- 2 cups of milk
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- 1/4 cup of butter, melted
- 1/2 cup of corn syrup
- 1/4 teaspoon of salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cubed bread and chopped pecans.
- In another bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, melted butter, corn syrup, and salt.
- Pour the egg mixture over the bread and pecans. Stir until well combined.
- Transfer the mixture to a greased baking dish.
- Bake for 45-50 minutes or until the top is golden and a knife comes out clean.
- Let it cool slightly before serving.
How to Serve Pecan Pie Bread Pudding
Serve this delicious bread pudding warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can even drizzle some caramel sauce on top for extra sweetness!
How to Store Pecan Pie Bread Pudding
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat portions in the microwave for a quick dessert fix.
Tips to Make Pecan Pie Bread Pudding
- Use stale bread for the best texture. Day-old bread absorbs the egg mixture better.
- For added flavor, toast the pecans in a dry skillet before adding them to the mixture.
- Experiment with different types of bread, such as brioche or challah, for a unique twist.
Variations
You can mix in chocolate chips or dried fruit for different flavors. If you’re feeling adventurous, try adding a splash of bourbon to the egg mixture for an adult version!
FAQs
1. Can I use fresh bread instead of day-old bread?
Yes, you can, but it might make the pudding a bit mushy, as fresh bread absorbs too much liquid.
2. Can I freeze Pecan Pie Bread Pudding?
Yes, you can freeze it! Just make sure to wrap it well in plastic wrap and then in aluminum foil. It can last up to 2 months in the freezer.
3. How can I serve this for breakfast?
Serve it with a drizzle of maple syrup and some fresh fruit for a delicious breakfast treat!
Pecan Pie Bread Pudding
Ingredients
Main Ingredients
- 4 cups day-old bread, cubed Use stale bread for the best texture.
- 1 cup pecans, chopped Toast in a dry skillet for added flavor.
- 4 large eggs
- 2 cups milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup butter, melted
- ½ cup corn syrup
- ¼ teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cubed bread and chopped pecans.
- In another bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, melted butter, corn syrup, and salt.
- Pour the egg mixture over the bread and pecans. Stir until well combined.
- Transfer the mixture to a greased baking dish.
Baking
- Bake for 45-50 minutes or until the top is golden and a knife comes out clean.
- Let it cool slightly before serving.
