Pecan Pie Bread Pudding

Introduction

Pecan Pie Bread Pudding has quickly become one of our family’s favorite desserts. It’s a delightful blend of two beloved dishes: the warm, comforting richness of bread pudding and the sweet, nutty crunch of pecan pie. I first made this recipe on a chilly fall evening, and my family was absolutely smitten with the combination of soft, custardy bread and the irresistible, caramelized pecan topping. The subtle vanilla flavor combined with the richness of brown sugar and the nutty pecans made it feel like a decadent treat. It’s the perfect dessert for family gatherings or any time you’re craving something cozy and sweet. What I love most is how easy it is to make, yet the results are so impressive.

Ingredients

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

Instructions

1. Preheat the Oven
   Preheat the oven to 350°F (175°C).
2. Prepare the Bread
   Cube the French bread into bite-sized pieces and place them in a large bowl.
3. Make the Custard Mixture
   In another bowl, whisk together the eggs, milk, half & half, granulated sugar, salt, and vanilla extract until well combined. Pour this mixture over the cubed bread and let it sit for about 10 to 15 minutes. This allows the bread to absorb the custard and soften.
4. Prepare the Pecan Mixture
   In a small bowl, combine the softened butter, brown sugar, and chopped pecans. Use a fork to mix the ingredients together until it resembles wet sand. This mixture will form the crunchy topping for the bread pudding.
5. Assemble the Bread Pudding
   Pour half of the bread mixture into an 8×8 inch pan. Spread half of the pecan mixture over the bread. Spoon the remaining bread mixture over the top and finish with the rest of the pecan mixture. Press down slightly into the pan. The pan will be quite full, but that’s okay; it will bake beautifully!
6. Prepare for Baking
   Place the pan on a cookie sheet with an edge to catch any mixture that may boil over during baking.
7. Bake the Bread Pudding
   Bake in the preheated oven for 45 to 55 minutes. The center should be slightly wiggly but will set as it cools. If you double the recipe for a 9×13 inch pan, you may need to bake it for slightly longer.
8. Cool and Serve
   Once baked, remove the pan from the oven and let it cool slightly before serving. Enjoy warm or at room temperature. For a richer experience, top with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Nutrition Facts (per serving)

• Servings: 9
• Calories: 350
• Sugar: 28g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg

Note: Nutritional values are approximate and may vary depending on the exact ingredients used.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 15 minutes

How to Serve

• Serve warm as a comforting dessert on its own.
• Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
• Drizzle with caramel or maple syrup for an extra sweet touch.
• Top with extra chopped pecans for a bit more crunch.
• Serve with a hot beverage like coffee or tea for a delightful dessert experience.

Additional Tips

1. Use Day-Old Bread: Day-old French bread is ideal for bread pudding because it holds up better when soaked in the custard mixture.
2. Don’t Overmix the Custard: When combining the milk, eggs, and sugar, be sure not to overmix as it could result in a grainy texture.
3. Customize the Nuts: If you prefer another nut, you can substitute pecans with walnuts or almonds for a different flavor.
4. Double the Recipe: This recipe can easily be doubled to fit a 9×13 inch pan, perfect for serving a larger crowd.
5. Check Doneness with a Toothpick: If you’re unsure whether the pudding is done, insert a toothpick into the center. It should come out clean when the bread pudding is ready.

Recipe Variations

• Chocolate Pecan Bread Pudding: Add ½ cup of mini chocolate chips to the bread mixture for a chocolatey twist.
• Spiced Bread Pudding: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the custard mixture for a warm, spiced flavor.
• Maple Pecan Bread Pudding: Use maple syrup instead of half & half for a more pronounced maple flavor.
• Vegan Version: Substitute eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water), use almond milk instead of dairy milk, and swap butter for coconut oil.
• Banana Pecan Bread Pudding: Layer in some sliced bananas between the bread cubes for an added fruity flavor.

Serving Suggestions

• Serve as a cozy dessert after a hearty meal, like roast chicken or pork.
• Pair with a warm drink such as hot chocolate, coffee, or a spiced latte.
• This bread pudding also makes for a great brunch dish when served with a side of fruit or a light salad.
• For a fun twist, serve individual portions of bread pudding in ramekins for a personal touch.
• Serve with a dusting of powdered sugar for a lighter, less sweet finish.

Freezing and Storage

• Freezing: Allow the bread pudding to cool completely before placing it in an airtight container. It can be frozen for up to 3 months. To reheat, bake in a 350°F oven for 20-25 minutes.
• Storing: Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.

FAQ

1. Can I use a different type of bread?
   Yes, you can substitute French bread with challah or brioche for a slightly sweeter, richer texture.
2. What’s the best way to store leftovers?
   Store leftovers in the fridge in an airtight container. You can also freeze individual portions for a later treat.
3. Can I make this bread pudding ahead of time?
   Yes, you can assemble the bread pudding the night before, cover it, and refrigerate it. Then, bake it the next day as directed.
4. Can I use pre-chopped pecans?
   Yes, pre-chopped pecans work fine, but chopping them yourself ensures a fresher taste.
5. How do I know when the bread pudding is done?
   The center should be slightly wiggly but set. You can also check with a toothpick to ensure it comes out clean.
6. Can I add dried fruits like raisins or cranberries?
   Yes, dried fruits like raisins, cranberries, or apricots can be added for an extra burst of sweetness.
7. What if the bread pudding seems too runny?
   Make sure the bread is well-soaked, but not swimming in the custard mixture. If it’s too runny, the bread might not have absorbed enough liquid.
8. Can I use a different nut?
   Yes! Walnuts, almonds, or even pistachios could work in place of pecans.
9. How do I make sure the bread pudding doesn’t dry out?
   Don’t overbake the bread pudding. It’s better to slightly underbake it, as it will continue cooking in the pan after it’s removed from the oven.
10. What’s the best way to reheat bread pudding?
    Reheat in the oven at 350°F for about 20 minutes or in the microwave for a quick 1-2 minutes.

Conclusion

Pecan Pie Bread Pudding is the perfect dessert for any occasion. It combines the heartiness of bread pudding with the sweet, nutty flavors of a classic pecan pie, resulting in a dish that’s both comforting and decadent. Whether served warm from the oven or enjoyed as leftovers, this dessert is sure to impress your family and friends. With a few simple ingredients and easy-to-follow steps, you can create a truly memorable treat that will become a staple in your dessert rotation.

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