Pecan Pie Bread Pudding combines the rich, nutty flavor of a classic pecan pie with the comforting texture of bread pudding. This dessert is perfect for the holidays or any time you want a warm, indulgent treat.
Ingredients
For the Bread Pudding:
- 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes
- 4 cups whole milk
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Pecan Pie Topping:
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 cup corn syrup
- 2 teaspoons vanilla extract
- 2 cups pecans, roughly chopped
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the bread cubes in the prepared baking dish.
- In a large bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg.
- Pour the mixture over the bread cubes, pressing down gently to make sure the bread is fully submerged. Let it sit for about 15 minutes so the bread can absorb the liquid.
- Meanwhile, prepare the pecan pie topping. In a bowl, combine the brown sugar, melted butter, corn syrup, vanilla extract, and chopped pecans. Mix well.
- Pour the pecan pie topping evenly over the soaked bread.
- Bake in the preheated oven for 45-50 minutes, or until the top is set and slightly crispy.
- Remove the bread pudding from the oven and let it cool slightly.
- Serve the Pecan Pie Bread Pudding warm. It pairs well with vanilla ice cream or whipped cream.
Nutrition Facts (per serving)
- Calories: 500-550
- Fat: 25g
- Carbohydrates: 65g
- Protein: 9g
Prep and Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 45-50 minutes
Servings
- Serves: 10-12
Pecan Pie Bread Pudding is a decadent and flavorful dessert that’s perfect for satisfying your sweet tooth. The combination of soft, custardy bread with the crunchy, sweet pecan topping makes every bite a delightful experience. Enjoy this fusion of two classic desserts in one!
