Pecan Pie Bread Pudding
This delightful Pecan Pie Bread Pudding combines the rich, nutty flavors of pecan pie with the comforting texture of bread pudding. Perfect for any occasion, this dessert is sure to impress your guests and satisfy your sweet tooth.
Equipment
- 1 9x13 inch baking dish
- 2 mixing bowls
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 oven
Ingredients
- 6 cups bread, day-old, cubed
- 1 cup chopped pecans
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup maple syrup optional for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cubed bread and chopped pecans. Toss gently to mix.
- In another bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture over the bread and pecan mixture, ensuring all the bread is soaked. Allow it to sit for about 15 minutes, stirring occasionally.
- Grease the baking dish with butter or cooking spray, and pour the bread mixture into the dish, spreading it evenly.
- Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Once removed from the oven, let it cool for a few minutes. Serve warm, drizzled with maple syrup if desired.
- For an extra treat, serve with whipped cream or a scoop of vanilla ice cream.
- You can add chocolate chips or dried fruits to the mixture for added flavor.
- This dish can be made ahead of time and stored in the refrigerator. Just reheat in the oven before serving.
Notes
Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.
You can add chocolate chips or dried fruits to the mixture for added flavor.
This dish can be made ahead of time and stored in the refrigerator. Just reheat in the oven before serving.