Pecan Pie Bread Pudding
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Pecan Pie Bread Pudding
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Pecan pie bread pudding takes the classic custard dessert and combines it with pecan pie filling for the ultimate Thanksgiving dessert!
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Ingredients
Bread Pudding
- 16 ounces challah bread cut into 1 inch cubes
- 1 tablespoon butter
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 large eggs + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup Chopped Pecans
- 15 ounces Pecan Pie Filling
Pecan Pie Filling:
- 1 cup sugar
- 1 1/2 cups corn syrup
- 4 eggs
- 1/4 cups butter melted
- 1 1/2 teaspoons vanilla extract
- 2 cups pecans chopped
Instructions
- Grease a 9x13 inch casserole dish with the tablespoon of butter making sure to cover the bottom and sides of the dish.
- Place half of the bread cubes in the dish and using a spoon place scoops of pecan pie filling in among the bread cubes. Use approximately half of the prepared pecan pie filling.
- Add the remaining bread cubes to the dish. Top with small scoops of the remaining pecan pie filling nestling them in with the bread cubes.
- In a medium bowl whisk together the milk, heavy cream, sugar, eggs and egg yolk, and vanilla extract.
- Pour the mixture over the bread making sure to cover all of it. You can gently press down on the bread cubes a few times to help them absorb the milk mixture.
- Cover with plastic wrap and place in the refrigerator for at least 1 hour, or up to 24 hours.
- Remove dish from the refrigerator and let it sit out while you preheat the oven to 350 degrees F.
- Remove the plastic wrap from the top of the dish and sprinkle with chopped pecans.
- Place in the oven to bake for 50-60 minutes or until the center temperature reaches 160 degrees F.
- Remove from the oven and let sit for 15 minutes before serving.
Pecan Pie Filling:
- Preheat oven to 350°F.
- Mix all ingredients together in a bowl then pour into a greased 8x8 inch casserole dish or 9 inch pie pan/dish and bake 45 minutes. Use a spoon to stir filling every 10 minutes.
- When ready remove filling from the oven and let cool for 10 minutes before using.
Notes
- 1-2 day old bread which is slightly stale is preferred
Nutrition Information
Show Details
Serving
1piece
Calories
628kcal
(31%)
Carbohydrates
73g
(24%)
Protein
12g
(24%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
183mg
(61%)
Sodium
289mg
(12%)
Potassium
265mg
(8%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
794IU
(16%)
Vitamin C
1mg
(1%)
Calcium
149mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 628kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 289mg | 12% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 794IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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