Pecan Pie Bread Pudding

Here’s a delicious Pecan Pie Bread Pudding recipe that combines the rich flavors of a classic pecan pie with the comforting texture of bread pudding. It’s perfect for a cozy dessert or holiday treat!

Ingredients:

For the Bread Pudding:

• 6 cups of stale bread (preferably French bread, challah, or brioche)

• 3 cups whole milk

• 1/2 cup heavy cream

• 3 large eggs

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 cup chopped pecans

For the Pecan Pie Filling:

• 3/4 cup packed brown sugar (light or dark)

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, melted

• 1/2 cup corn syrup (light or dark)

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoon salt

• 1 cup chopped pecans

Instructions:

1. Prep the Bread:

• Preheat the oven to 350°F (175°C).

• Cube the bread into 1-inch pieces and spread it out evenly in a buttered 9×13-inch baking dish. If the bread isn’t stale, toast it lightly in the oven for about 10-15 minutes to dry it out.

2. Make the Bread Pudding Mixture:

• In a medium bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until smooth and combined.

• Pour the mixture over the bread cubes in the baking dish. Gently toss to coat the bread, making sure all pieces are soaked in the liquid. Let it sit for 15-20 minutes to allow the bread to absorb the mixture.

3. Make the Pecan Pie Filling:

• In a separate bowl, whisk together the brown sugar, granulated sugar, melted butter, corn syrup, eggs, vanilla extract, and salt until well combined.

• Stir in the chopped pecans.

4. Assemble the Pudding:

• Pour the pecan pie filling evenly over the bread mixture, making sure the pecans are evenly distributed. You can gently press the bread down to help everything settle together.

5. Bake:

• Bake for 45-50 minutes or until the bread pudding is golden brown on top, and a toothpick inserted into the center comes out clean (except for the gooey caramel parts).

• Check for doneness by gently shaking the dish—there should be just a slight jiggle in the middle. If the edges are getting too dark, cover the pan loosely with foil and continue baking.

6. Serve:

• Let the bread pudding cool for 10 minutes before serving. This will help it set up and make it easier to slice.

• Optional: Serve with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream.

Tips:

• Bread: Stale or day-old bread works best since it soaks up the custard mixture more efficiently. Fresh bread might get too soggy.

• Corn Syrup Substitution: You can substitute the corn syrup with maple syrup or honey for a different flavor profile, though the texture will change slightly.

• Pecans: Toast the pecans lightly before adding them to the filling to bring out their flavor!