Instructions
Step 1: Prepare the Bread Pudding Base
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Place cubed bread in the dish. In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt until well combined.
Pour custard over bread, gently pressing to soak. Let sit 10-15 minutes.
Step 2: Make the Pecan Pie Topping
In a medium bowl, combine pecans, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir until well combined.
Step 3: Add Topping and Bake
Pour pecan mixture evenly over the bread pudding. Bake for 40-45 minutes, or until the custard is set and the top is golden brown. The center should be slightly soft.
Step 4: Cool and Serve
Let cool 10-15 minutes before serving. This allows the custard to set.
Cook’s Notes
- Bread Choice: Brioche or challah are best, but any day-old bread works!
- Custard Soaking: The 10-15 minute soak is key for flavor absorption.
- Crunchy Pecans: For extra crunch, toast pecans in a dry skillet for 3-5 minutes before adding to the topping.
Variations
1. Chocolate Chip Pecan Pie Bread Pudding
Add 1/2 cup semi-sweet chocolate chips to the bread pudding mixture.
2. Bourbon Pecan Pie Bread Pudding
Add 2 tablespoons of bourbon to the custard mixture for an extra kick.
3. Apple Pecan Bread Pudding
Add 1 cup diced apples to the bread pudding for a delightful fruity twist.
Serving Suggestions
- Whipped cream
- Vanilla ice cream
- Caramel sauce drizzle
Frequently Asked Questions
Can I Make it Ahead?
Yes! Assemble up to 1 day in advance and refrigerate. Let it come to room temperature before baking.
How to Store Leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
Can I Freeze It?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight and reheat before serving.
This Pecan Pie Bread Pudding is the ultimate comfort food. Enjoy!
Did you try this recipe? Let us know in the comments!
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