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Pecan Pie Bread Pudding

Pecan Pie Bread Pudding

  • Author: Abbe
  • Prep Time: 25 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 55 Minutes
  • Yield: 8 - 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This pecan bread pudding is better than pie but made with almost the same ingredients. And no pie crust!


Ingredients

Scale

1 c whole milk

1 c heavy cream

1 c sugar

5 large eggs at room temperature

6 T dark corn syrup

12 1″ thick slices white bread, challah or brioche (1 loaf is what I used)

Butter for the baking dish

Brown Sugar Crumble

1 c finely chopped toasted pecans

3 c packed dark brown sugar

4 T melted butter

Pecan Caramel

1 c finely chopped toasted pecans

1 1/2 c dark brown sugar

1 1/2 c dark corn syrup

5 T unsalted butter, cut into tablespoon sized pieces

To Serve: Whipped Cream, or Ice Cream of your choice


Instructions

In a large bowl whisk together the milk, heavy cream, sugar, eggs and corn syrup until well combined.

Cut the bread into cubes and add them to the milk mixture. Stir until fully coated. Let the bread soak in the refrigerator for up to two days for max flavor.

Preheat oven to 375 with the oven rack in middle position. Butter a 9 x 13 baking dish and pour in the bread mixture. Sprinkle with the brown sugar crumble.

*Bake for 35 – 40 minutes or until the bread pudding is golden brown and bubbling. Let cool slightly. (I put this in the oven while we ere eating dinner.)

Brown Sugar Praline Crumble:

Preheat the oven to 300. Scatter 2 c of pecans on a baking sheet. (This is for the crumble and the caramel sauce.) Bake for 5 -7 minutes or until you can smell the pecans. Cool completely. (As an aside: feel free to toast a lot of pecans. They will always get eaten.)

Once the pecans are toasted, chop them finely. Reserve 1 c for the caramel topping. Combine the other cup with the brown sugar and melted butter and mix until the mixture resembles a crumble topping. Reserve until bread pudding is ready to go into oven.

Pecan Caramel:

In a medium sauce pan, combine the brown sugar and dark corn syrup. Bring the mixture to a boil over medium heat, whisking until the sugar is dissolved. Remove the saucepan from the heat and whisk in the butter 1 tablespoon at a time. Stir the pecans into the caramel and cover to keep warm. Mixture can also be placed in a large measuring cup and reheated in the microwave on low power until warm.

To assemble: Scoop pudding onto a bowl or plate and serve with whipped cream or ice cream of your choice.


Notes

Thank you Leite’s Culinaria for this recipe. They suggest making your own bourbon ice cream to serve with this. Though that sounds awesome, I ran out of time and stuck with vanilla or pumpkin from Trader Joes.

Don’t want to make the caramel sauce? Buy a good one and add pecans. Add some bourbon too, while you are at it.

In fact, bourbon and cinnamon would also be great added to the bread pudding mixture, too.

Mixture can also be made in individual ramekins.

This recipe is originally from Marc Forgione.

Keywords: pecan pie bread pudding, bread pudding, pecan bread pudding, recipe for pecan bread pudding, praline pecan bread pudding