Indulge in the decadent fusion of two classic desserts with Pecan Pie Bread Pudding. This recipe combines the rich, gooey sweetness of pecan pie with the comforting texture of bread pudding, creating a dessert that’s perfect for holidays, potlucks, or any special occasion.
Why This Recipe Appeals
- Decadent Flavor Combination: Merging the caramelized nuttiness of pecan pie with the custardy softness of bread pudding offers a unique and indulgent treat.
- Textural Delight: The contrast between the crunchy pecan topping and the soft, soaked bread provides a satisfying mouthfeel.
- Versatile Dessert: Ideal for serving at gatherings, festive occasions, or as a comforting end to a family meal.
Ingredients
For the Bread Pudding:
- 1 loaf (about 10 cups) day-old French or challah bread, cubed
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Pecan Pie Topping:
- 1 cup chopped pecans
- ½ cup packed brown sugar
- ¼ cup unsalted butter, melted
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
Step-by-Step Directions
1. Prepare the Bread Pudding Base
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- Spread the cubed bread evenly in the prepared baking dish.
2. Make the Custard Mixture
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and cinnamon until well combined.
- Pour this custard mixture evenly over the bread cubes, pressing gently to ensure all pieces are soaked.
- Allow the mixture to sit for about 10 minutes to let the bread absorb the custard.
3. Prepare the Pecan Pie Topping
- In a medium bowl, combine the chopped pecans, brown sugar, melted butter, corn syrup, and vanilla extract.
- Stir until the pecans are well coated, forming a cohesive topping mixture.
4. Assemble and Bake
- Spoon the pecan topping evenly over the soaked bread in the baking dish.
- Place the dish in the preheated oven and bake for 45–50 minutes, or until the custard is set and the top is golden and bubbling.
- Once baked, remove from the oven and let the bread pudding cool for 5–10 minutes before serving.
5. Serve
- Serve the bread pudding warm, optionally topped with whipped cream or a drizzle of caramel sauce for added indulgence.
Possible Variations
- Bourbon Infusion: Add a tablespoon of bourbon to the custard mixture for a subtle, boozy depth of flavor.
- Chocolate Twist: Incorporate a handful of chocolate chips into the bread mixture before baking for a rich, chocolaty addition.
- Fruit Addition: Fold in raisins or dried cranberries to the custard-soaked bread for a fruity contrast.
Servings and Timing
- Servings: Approximately 8 servings
- Preparation Time: 15 minutes
- Cooking Time: 45–50 minutes
- Total Time: Approximately 1 hour 5 minutes
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave for about 30 seconds, or warm the entire dish in a 300°F (150°C) oven until heated through.
FAQs
1. Can I use a different type of bread?
Yes, day-old brioche or sourdough bread can be used, as they absorb the custard well and provide a pleasant texture.
2. Is there a substitute for light corn syrup?
Maple syrup or honey can be used as alternatives to light corn syrup, offering a different flavor profile.
3. Can I prepare this dish in advance?
Yes, you can assemble the bread pudding and refrigerate it overnight before baking. Allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
4. How do I know when the bread pudding is done?
The custard should be set, and the top should be golden brown and bubbling. A knife inserted into the center should come out clean.
5. Can I freeze the leftovers?
While it’s possible to freeze bread pudding, the texture may change upon thawing. If you choose to freeze it, wrap it tightly and consume within one month.
6. What can I serve alongside this dessert?
Vanilla ice cream, whipped cream, or a drizzle of caramel sauce pairs wonderfully with pecan pie bread pudding.
7. Can I make this recipe dairy-free?
Substitute the milk and heavy cream with non-dairy alternatives like almond milk and coconut cream, and use a plant-based butter to make the recipe dairy-free.
