Pecan Pie Bread Pudding

Introduction

There’s something magical about combining two beloved desserts into one delightful dish. This Pecan Pie Bread Pudding does just that, transforming the classic flavors of pecan pie into a cozy, comforting bread pudding. My family absolutely adores this recipe, especially during the holidays. The warm, buttery aroma wafts through the house as it bakes, creating an atmosphere of anticipation. When it finally comes out of the oven, the gooey, caramelized pecans glistening on top make it hard to resist. This dessert has become a cherished family favorite, and I can’t wait to share it with you.

Ingredients

• 1 (16 oz) loaf day-old French bread
• 2 ½ cups milk
• 1 cup half & half
• 4 eggs, lightly beaten
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• ⅛ teaspoon salt
• ½ cup butter, softened
• 1 ½ cups packed brown sugar
• 1 cup pecans, chopped

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
2. Cube the Bread: Take the day-old French bread and cut it into small cubes. Place the cubes in a large mixing bowl.
3. Prepare the Egg Mixture: In another bowl, whisk together the eggs, milk, half & half, granulated sugar, salt, and vanilla extract until smooth.
4. Combine the Mixtures: Pour the egg mixture over the cubed bread. Allow it to soak for 10 to 15 minutes, giving the bread time to absorb the liquid.
5. Make the Pecan Topping: In a small bowl, combine the softened butter, brown sugar, and chopped pecans using a fork. The mixture should resemble wet sand.
6. Layer the Pudding: Pour half of the soaked bread mixture into an 8×8 inch baking pan. Top with half of the pecan mixture. Spoon the remaining bread mixture over it, then sprinkle the rest of the pecan mixture on top. Press down slightly to ensure it all fits, as the pan will be quite full.
7. Prepare for Baking: Place the baking pan on a cookie sheet with an edge to catch any mixture that may boil over during baking.
8. Bake: Bake in the preheated oven for 45 to 55 minutes. The center should be slightly wiggly but will set when cooled.
9. Serve: Let it cool slightly before serving. Enjoy it warm, perhaps with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Nutrition Facts (per serving)

• Calories: Approximately 350
• Fat: 19g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 170mg
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 24g
• Protein: 7g

Preparation Time

• Total Time: 1 hour and 10 minutes
• Prep Time: 20 minutes
• Bake Time: 45 to 55 minutes

How to Serve

• Serve warm, directly from the oven.
• Pair with a scoop of vanilla ice cream.
• Drizzle with caramel or chocolate sauce for extra indulgence.
• Garnish with whipped cream and extra chopped pecans.
• Serve with a dusting of powdered sugar for a touch of elegance.

Additional Tips

1. Use Day-Old Bread: Day-old French bread works best as it absorbs the liquid without becoming too mushy.
2. Experiment with Nuts: Try substituting pecans with walnuts or hazelnuts for a different flavor profile.
3. Add Spices: Enhance the flavor by adding a teaspoon of cinnamon or nutmeg to the egg mixture.
4. Double the Recipe: This recipe can easily be doubled for a 9×13 inch pan if you’re serving a crowd.
5. Let It Rest: Allow the pudding to cool for a few minutes before serving; it will firm up slightly as it cools.

Recipe Variations

• Chocolate Pecan Bread Pudding: Add semi-sweet chocolate chips for a chocolatey twist.
• Fruit Additions: Incorporate chopped apples or bananas for added sweetness and texture.
• Gluten-Free Option: Use gluten-free bread and ensure that your other ingredients are gluten-free.

Serving Suggestions

• Serve with coffee or tea for a delightful brunch treat.
• Make it a dessert centerpiece during holiday gatherings.
• Pair with fresh fruit, like strawberries or blueberries, for a colorful plate.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, wrap individual portions in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

FAQ Section

1. Can I use fresh bread instead of day-old?

• It’s best to use day-old bread to prevent the pudding from becoming too soggy.

1. What can I substitute for half & half?

• You can use equal parts whole milk and heavy cream as a substitute for half & half.

1. Can I make this ahead of time?

• Yes, you can prepare it a day ahead and bake it the next day.

1. How do I know when the pudding is done?

• The center should be slightly wiggly but will firm up as it cools.

1. Can I add chocolate chips?

• Yes! Chocolate chips make a great addition to this recipe.

1. What other nuts can I use?

• Walnuts or hazelnuts can be great substitutes for pecans.

1. Is this recipe suitable for a gluten-free diet?

• Use gluten-free bread to make this recipe gluten-free.

1. Can I serve this cold?

• While it’s best warm, you can serve it cold as well.

1. What’s the best way to reheat leftovers?

• Reheat in the microwave or in the oven until warmed through.

1. Can I use other flavors of Jello?
   • This recipe does not use Jello, but adding flavored extracts could enhance the taste.

Conclusion

Pecan Pie Bread Pudding is a delightful twist on two classic desserts. The combination of rich custard, sweet pecans, and the comforting texture of bread creates a truly irresistible dish. Whether you’re enjoying it for breakfast, brunch, or dessert, it’s sure to be a hit with family and friends alike. With its warm, gooey filling and crunchy pecan topping, this recipe will quickly become a staple in your kitchen. Enjoy every bite!

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