Pecan Pie Bread Pudding without the Crust

Prepare to transform two beloved desserts into one extraordinary Southern treat. This Pecan Pie Bread Pudding combines the rich, gooey essence of pecan pie with the comforting texture of a classic bread pudding, creating a dessert that's sure to become an instant family favorite.

Imagine a dish that blends the custardy softness of bread pudding with the caramel-like sweetness of pecan pie. Moreover, this recipe takes simple ingredients and transforms them into a decadent dessert that will have everyone asking for seconds.

Get ready to become the dessert hero with a creation that celebrates the best of Southern baking.

Pecan Pie Bread Pudding: A Delectable Dessert Fusion

This isn't just another sweet dish – it's a culinary masterpiece that reimagines two classic desserts. The combination of soft, custardy bread, crunchy pecans, and a rich caramel-like sauce creates a dessert experience that's both nostalgic and innovative.

Prepare to dive into a dessert that brings together the most beloved flavors of Southern baking.

Serving Suggestions:

Elevate your Pecan Pie Bread Pudding experience with these delightful pairings:

• Vanilla bean ice cream
• Whipped cream dollops
• Caramel sauce drizzle
• Fresh berries
• Toasted additional pecans

Pro Tips for Perfect Pecan Pie Bread Pudding:

Bread Brilliance: Use day-old French bread or brioche for the best texture.

Pecan Perfection: Toast pecans lightly to enhance their nutty flavor.

Custard Technique: Let the bread soak in the custard for maximum flavor absorption.

Sauce Wisdom: Whisk the sauce constantly to prevent burning.

Serving Insight: Serve warm for the ultimate comfort dessert experience.

Pecan Pie Bread Pudding Recipe Details:

• Preparation time: 20 minutes
• Baking time: 45-50 minutes
• Servings: 8-10
• Equipment: 9x13-inch baking dish, saucepan, mixing bowls

This decadent dessert brings together the rich flavors of pecan pie and bread pudding in one unforgettable dish.

Ingredients:

For the Bread Pudding:

• 6 cups cubed day-old French bread or brioche
• 1 ½ cups chopped pecans
• 1 ½ cups whole milk
• ½ cup heavy cream
• 3 large eggs
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

For the Pecan Pie Sauce:

• ½ cup unsalted butter
• ½ cup packed brown sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract

Directions:

1. Begin by preheating your oven to 350°F (175°C). Take a 9x13-inch baking dish and grease it thoroughly to prevent sticking.
2. Carefully cube the day-old bread into roughly 1-inch pieces. Day-old bread works best as it absorbs the custard more effectively without becoming too soggy.
3. Spread the bread cubes evenly across the prepared baking dish. Sprinkle the chopped pecans uniformly over the top, ensuring a good distribution of nuts.
4. In a large mixing bowl, prepare the custard base. Whisk together the milk, heavy cream, eggs, both sugars, melted butter, vanilla extract, cinnamon, nutmeg, and salt until completely smooth and well combined.
5. Slowly pour the custard mixture over the bread and pecans. Use a gentle touch to ensure even coverage. Carefully press down on the bread cubes, allowing them to soak up the liquid. Let the mixture rest for 10-15 minutes to fully absorb the custard.
6. Place the baking dish in the preheated oven and bake uncovered for 45-50 minutes. You're looking for a golden-brown top and a center that's set but still slightly jiggly.
7. While the bread pudding bakes, prepare the pecan pie sauce. In a small saucepan over medium heat, melt the butter. Carefully stir in the brown sugar and heavy cream.
8. Bring the sauce to a gentle simmer, whisking constantly to prevent burning. Continue cooking for 3-4 minutes until the sauce becomes smooth and slightly thickened.
9. Remove the sauce from heat and stir in the vanilla extract. The sauce will continue to thicken as it cools slightly.
10. Once the bread pudding is baked, remove it from the oven and let it rest for a few minutes.

Ready to Indulge!

Pour the warm pecan pie sauce over the bread pudding, allowing it to seep into every delicious crevice. Let it sit for 10 minutes to absorb the sauce fully.

Serving and Storage Solutions:

• Serve warm with a scoop of vanilla ice cream
• Store covered in the refrigerator for up to 3 days
• Reheat individual portions in the microwave for 20-30 seconds
• Can be served cold or at room temperature
• Best enjoyed within 2-3 days of baking

Whether you're celebrating a special occasion or simply craving a comforting Southern dessert, this Pecan Pie Bread Pudding is guaranteed to be a crowd-pleaser that will have everyone asking for the recipe!

Print