Pecan Pie Bread Pudding is the ultimate comfort dessert, blending the classic flavors of pecan pie with the soft, custardy texture of bread pudding. This dish is perfect for the holidays, special occasions, or whenever you’re craving something sweet and indulgent. It’s easy to make and guaranteed to impress your family and friends with its buttery, nutty flavor and caramel undertones.
Ingredients
For the Bread Pudding:
- 6 cups cubed day-old bread (brioche or challah works best)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans
For the Pecan Pie Topping:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Equipment
- Large mixing bowl
- Whisk
- 9×13-inch baking dish
- Saucepan
- Spatula
- Aluminum foil
Instructions
Prepare the Bread Pudding:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Mix the Custard:
- In a large mixing bowl, whisk together the eggs, milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, and salt.
- Combine with Bread:
- Add the bread cubes to the custard mixture, stirring to coat evenly. Let the mixture sit for 10 minutes to allow the bread to absorb the custard. Stir in the chopped pecans.
- Bake the Bread Pudding:
- Transfer the bread mixture to the prepared baking dish and spread it out evenly. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the center is set.
Prepare the Pecan Pie Topping:
- Make the Topping:
- In a saucepan over medium heat, melt the butter and brown sugar, stirring until combined. Add the heavy cream and vanilla extract, then simmer for 2–3 minutes. Stir in the chopped pecans.
- Top the Bread Pudding:
- Pour the pecan pie topping over the baked bread pudding, spreading it evenly.
Serve:
- Cool and Enjoy:
- Allow the bread pudding to cool slightly before serving. Serve warm, optionally with whipped cream or a scoop of vanilla ice cream.
Tips
- Day-Old Bread Works Best: Slightly stale bread absorbs the custard better, giving you a richer texture.
- Add a Splash of Bourbon: Enhance the flavor by adding 1–2 tablespoons of bourbon to the custard or the pecan topping.
- Make Ahead: Assemble the bread pudding ahead of time and refrigerate until ready to bake.
Pecan Pie Bread Pudding is the ultimate dessert for anyone who loves rich, comforting flavors. This irresistible dish combines the best of pecan pie and bread pudding into one unforgettable treat. Whether you’re serving it for a holiday gathering or a cozy night in, it’s sure to be a crowd-pleaser. Enjoy every warm, gooey bite!
Pecan Pie Bread Pudding – A Decadent Twist on a Classic Dessert!
Indulge in this rich and buttery pecan pie bread pudding! A luscious combination of caramel, pecans, and soft bread baked to perfection for the ultimate dessert.
Equipment
- Large mixing bowl
- Whisk
- 9x13-inch baking dish
- Saucepan
- Spatula
- Aluminum foil
Ingredients
- For the Bread Pudding:
- 6 cups cubed day-old bread brioche or challah works best
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans
- For the Pecan Pie Topping:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Prepare the Bread Pudding:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- Mix the Custard:
- In a large mixing bowl, whisk together the eggs, milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, and salt.
- Combine with Bread:
- Add the bread cubes to the custard mixture, stirring to coat evenly. Let the mixture sit for 10 minutes to allow the bread to absorb the custard. Stir in the chopped pecans.
- Bake the Bread Pudding:
- Transfer the bread mixture to the prepared baking dish and spread it out evenly. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the center is set.
- Prepare the Pecan Pie Topping:
- Make the Topping:
- In a saucepan over medium heat, melt the butter and brown sugar, stirring until combined. Add the heavy cream and vanilla extract, then simmer for 2–3 minutes. Stir in the chopped pecans.
- Top the Bread Pudding:
- Pour the pecan pie topping over the baked bread pudding, spreading it evenly.
- Serve:
- Cool and Enjoy:
- Allow the bread pudding to cool slightly before serving. Serve warm, optionally with whipped cream or a scoop of vanilla ice cream.
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