Y'all ever had a dessert that feels like a warm hug from your grandma? Well, let me tell you 'bout this Pecan Pie Bread Pudding. It's like your favorite pecan pie got cozy with some bread pudding and made magic. This ain't no fancy-schmancy dessert – it's down-home comfort in a dish. Perfect for when you've got a hankerin' for something sweet and nutty, but don't wanna fuss with a pie crust. It's so easy to whip up, you might just find yourself making it every Sunday after church. Trust me, once you've tried this, you'll be dreaming about it 'til the cows come home. So grab your apron and let's get to baking!
Pecan Pie Bread Pudding is a decadent dessert that combines the rich flavors of pecan pie with the comforting texture of bread pudding. Here are the ingredients you'll need to create this delightful treat.
INGREDIENTS
- Day-Old Bread: 8 cups, cubed for the base of the pudding.
- Eggs: 4 large, to bind the mixture together.
- Granulated Sugar: 1 cup, for sweetness.
- Whole Milk: 3 cups, to make the custard creamy.
- Light Brown Sugar: 1 cup, for a deeper sweetness and flavor.
- Vanilla Extract: 1 tablespoon, for flavor.
- Ground Cinnamon: 1 teaspoon, for a warm spice.
- Ground Nutmeg: 1/2 teaspoon, for additional spice.
- Chopped Pecans: 2 cups, for crunch and flavor.
- Unsalted Butter: 1/2 cup, melted to add richness.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Step 2:
- Place the 8 cups of cubed day-old bread in the prepared baking dish, spreading them out evenly.
- Step 3:
- In a large mixing bowl, whisk together 4 large eggs, 3 cups of whole milk, 1 cup of granulated sugar, 1 cup of light brown sugar, 1/2 cup of melted unsalted butter, 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg until well combined.
- Step 4:
- Stir in 2 cups of chopped pecans, ensuring they are evenly distributed throughout the mixture.
- Step 5:
- Pour the egg mixture over the bread cubes in the baking dish, pressing down lightly to ensure that all the bread is soaked in the liquid.
- Step 6:
- Let the bread pudding sit for about 15-20 minutes to allow the bread to absorb the custard mixture.
- Step 7:
- If desired, arrange pecan halves on top of the bread pudding for an attractive garnish.
- Step 8:
- Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set.
Serving and Storage Tips
- Let the Pecan Pie Bread Pudding cool slightly before serving to allow the flavors to meld together.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual servings in the microwave or cover the entire dish with foil and warm in a low oven until heated through.
Helpful Notes
- Use day-old bread for the best texture, as it absorbs the custard without becoming too mushy.
- If you prefer a less sweet dessert, you can reduce the amount of granulated sugar in the recipe.
- Feel free to add a splash of bourbon to the custard mixture for an extra layer of flavor.
Tips from Well-Known Chefs
- Chef Paula Deen: "Always use fresh, high-quality pecans for the best flavor and texture in your bread pudding."
- Chef Alton Brown: "Letting the bread soak in the custard mixture for a few minutes ensures every bite is rich and flavorful."
- Chef Ina Garten: "A sprinkle of coarse sugar on top before baking can add a delightful crunch to the finished dish."