Pecan Pie Bread Pudding

One of our favorite pies in bread pudding form. Yes. Please. This pecan pie bread pudding dessert is as decadent as it gets. It’s also one of our favorite ways to not let stale bread go to waste. A day old baguette that’s broken into pieces and then soaked in cream, vanilla, pecan pieces and sugar and baked for an hour to create an ooey, gooey cake that’s as rich as its pie counterpart. Maybe even richer. Learn how to make this new take on two old favorites in this video tutorial. Want to pursue a culinary education? Check out the online culinary program.

Pecan Pie Bread Pudding

Ingredients:

1 loaf day old French bread
2 ½ cups milk
1 cup half & half
4 large eggs, lightly beaten
1 cup granulated sugar
1 tbsp vanilla extract
Pinch salt
½ tsp cinnamon
¼ cup packed brown sugar
1 cup pecans, chopped

Pecan pie bread pudding

Directions:

1. Preheat oven to 350F.

2. Cube bread and lightly toast in the oven for approximately 7 minutes. Allow to cool and then add to large mixing bowl.

3. In another bowl, whisk together the eggs, milk, half & half, sugars, salt, cinnamon and vanilla. Add pecans and mix thoroughly. Pour mixture over toasted bread and let sit for at least 10 minutes so mixture can incorporate in.

4. In a greased 8X8 baking dish, add in the mixture and sprinkle with some more chopped pecans.

5. Place pan on cookie sheet so any boil over is caught. Bake at 350F for 45-55 minutes or until center is still slightly wiggly.

6. Let cool for at least 10 minutes before serving.

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