Pecan Pie Bread Pudding
User Reviews
5
Pecan Pie Bread Pudding
Description
Pecan Pie Bread Pudding uses day-old or crusty French bread soaked thoroughly in a custard blend of milk, half and half, eggs, white sugar, vanilla, and a pinch of salt. The recipe layers this custard-soaked bread with a topping mixture of softened butter, light brown sugar, and chopped pecans. Baking the dish in an 8 x 8 inch pan produces a dessert that's rich in texture; the bread absorbs the creamy custard while the pecan topping adds sweetness and crunch. The custard flavor comes mainly from the vanilla and sugars, balanced by the nuttiness of the pecans.
The baking time controls the final texture, with a shorter 45-minute bake producing a softer, moister bread pudding and a longer 55-minute bake giving a firmer, slightly crisp top. Cooling the pudding for at least 30 minutes before slicing helps it set properly. This dessert works well as a comforting finish to a meal or as a special treat during cooler months.
Ingredients
Ingredients:
- 1 French bread or crusty bread, day-old, 1 lb, cubed
- 2 1/2 cups milk whole
- 1 cup half and half or heavy cream
- 4 egg large
- 1 cup white sugar
- 1 tbsp. vanilla extract pure
- 1/8 tsp. kosher salt
- 1/2 cup butter softened, salted
- 1 1/2 cups light brown sugar
- 1 cup pecans chopped
Instructions
Directions:
- Preheat oven to 350 F and spray a 8 x 8 inch baking pan with non-stick baking spray.
- In a medium bowl, combine milk, half and half, eggs, white sugar, vanilla extract, and salt and whisk vigorously to combine.
- Add cubed bread to a large bowl and pour milk mixture over top. Let sit for about 10 minutes.
- In a small bowl, combine butter, light brown sugar, and chopped pecans and stir with a fork until combined.
- Pour half of the bread mixture into the prepared pan and top with half of the pecan topping.
- Pour remaining bread mixture over top and top with the rest of the pecan topping.
- Gently press down into the pan and place 8 x 8 inch pan onto a baking sheet.
- Bake for 45-55 minutes, until bread pudding is set as desired.
- Let cool at least 30 minutes in the pan before slicing and serving.
Notes
- Bake for 45 minutes for a softer, moister pudding or up to 55 minutes for a firmer, crispier texture.
- Allow bread pudding to cool at least 30 minutes before slicing to ensure it sets well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 339mg | 14% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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