Hey there, dessert lovers!
Got a sweet tooth? I know I do!
Today, I’m excited to share a delicious treat: pecan pie bread pudding.
It’s the perfect blend of gooey sweetness and crunchy pecans.
This dish is comfort food at its finest, and you won’t believe how easy it is to whip up!
So grab your apron, and let’s dive in!
Suggestions for Ingredient Substitution
For the French bread, whole wheat bread or gluten-free bread can be used to accommodate different dietary needs. These alternatives will change the texture slightly but maintain the dish’s structure. Adjust soaking time as needed for denser breads. Full cream milk can be replaced with unsweetened almond milk or oat milk for a dairy-free version. These plant-based alternatives provide a similar creamy texture and mild flavor. Use a 1:1 ratio when substituting. Pecans can be substituted with walnuts or hazelnuts for those with pecan allergies or preferences. These nuts offer similar textures and rich flavors that complement the dessert well. Chop the alternative nuts to the same size as the original recipe specifies for pecans.
Preparation Time | 15-20 minutes |
Cooking Time | 45-55 minutes |
Total Time | 60-75 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3700
- Protein: 50-60 g
- Fat: 175-200 g
- Carbohydrates: 400-450 g
Ingredients
- 16-ounce loaf of slightly stale french bread
- 2 1/2 cups full cream milk
- 1 cup half-and-half (alternatively use whole milk or heavy cream)
- 4 large eggs, gently mixed
- 1 cup white sugar
- 1 tablespoon vanilla essence
- 1/8 teaspoon salt
- 1/2 cup softened butter
- 1 1/2 cups packed brown sugar
- 1 cup chopped pecans
Step 1: Preheat Oven and Prepare Bread
Begin by preheating your oven to 350 degrees Fahrenheit.
While the oven is warming up, cube the bread and place it into a large bowl.
This will give the bread time to air out slightly and prepare it for soaking.
Step 2: Make the Egg Mixture
In a separate bowl, beat together the eggs, milk, half & half, sugar, salt, and vanilla until well combined.
Pour this mixture over the cubed bread in the large bowl, ensuring all the bread pieces are submerged.
Let this sit for 5 to 10 minutes to allow the bread to soak up the liquid.
Step 3: Prepare the Pecan Topping
In a small bowl, use a fork to combine softened butter, brown sugar, and pecans.
Mix these ingredients until they have the consistency of wet sand.
This will be your sweet, nutty topping.
Step 4: Layer the Bread Mixture and Pecan Topping in the Pan
Grease an 8×8 inch baking pan.
Pour half of the soaked bread mixture into the prepared pan, spreading it out evenly.
Top this layer with half of the pecan mixture.
Spoon the remaining bread mixture over this and press down slightly to fit it into the pan, as it will be quite full.
Finally, sprinkle the remaining pecan mixture on top.
Step 5: Bake the Bread Pudding
Place the filled pan onto a cookie sheet with a 1-inch edge to catch any overflow that might occur during baking.
Slide the setup into the preheated oven and bake at 350 degrees Fahrenheit for 45 to 55 minutes.
The center should be slightly jiggly when you remove it from the oven, but it will firm up as it cools.
Step 6: Cool and Serve
Allow the bread pudding to cool for 20 to 30 minutes before serving.
This resting time helps the pudding set, ensuring the slices hold together well.
Once cooled, you can cut the bread pudding into 16 equal servings, or larger pieces if desired.
Enjoy this rich and tasty treat!