Description
Homemade pecan pie bread pudding delivers Southern comfort with rich caramel and toasted pecans nestled in custardy bread. Sweet memories from grandmother’s kitchen melt into one irresistible dessert you cannot resist sharing with loved ones.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) day-old French bread
- 4 large eggs
- 1 cup pecans (chopped)
Dairy and Liquids:
- 2 ½ cups (590 milliliters) whole milk
- 1 cup (240 milliliters) half & half
- ½ cup (113 grams) butter (softened)
Sweeteners and Seasonings:
- 1 cup (200 grams) granulated sugar
- 1 ½ cups (330 grams) brown sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Transform bread into bite-sized cubes, spreading them evenly across a spacious mixing vessel.
- Craft a luxurious custard base by whisking eggs, milk, half & half, granulated sugar, salt, and vanilla extract until smooth and well-integrated.
- Gently cascade the custard mixture over bread cubes, allowing the bread to luxuriously absorb the liquid for 5-10 minutes.
- Create a crumbly pecan topping by blending softened butter, brown sugar, and chopped pecans until the texture resembles coarse, moist sand.
- Prepare an 8×8-inch baking dish with a light grease coating to prevent sticking.
- Distribute half of the saturated bread mixture into the prepared dish, ensuring even coverage.
- Sprinkle a generous layer of the pecan crumble across the initial bread layer.
- Carefully layer the remaining bread mixture on top, gently pressing down to compact the ingredients.
- Crown the dish with the remaining pecan crumble, creating a decadent, textured surface.
- Position the baking dish on a rimmed cookie sheet to catch potential overflow during baking.
- Slide the assembled pudding into a preheated 350°F oven, allowing it to bake for 45-55 minutes until the center maintains a subtle wobble.
- Remove from oven and let the pudding rest for 20-30 minutes, enabling it to set and stabilize before serving.
- Slice into 16 servings, or adjust portion sizes to personal preference, and enjoy this indulgent dessert.
Notes
- Prepare the baking dish ahead of time by generously greasing it to prevent sticking and ensure easy serving.
- Use day-old bread for the best texture, as slightly stale bread absorbs the custard mixture more effectively and creates a more luxurious pudding.
- The pecan topping creates a caramelized, crunchy layer that mimics the classic pecan pie flavor, adding depth and richness to the dessert.
- Place the baking dish on a rimmed cookie sheet to catch any potential overflow and protect your oven from messy spills during baking.
- Allow the bread pudding to rest and cool for at least 20-30 minutes, which helps the custard set and makes slicing and serving much easier.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 570
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 150 mg