Welcome to a delectable mash-up of two Drool-worthy Southern desserts: Pecan Pie and Bread Pudding! If you've ever been caught between the rich, gooey pleasure of pecan pie and the comforting warmth of bread pudding, this recipe is for you.
This dish combines the nutty, caramelized sweetness of pecan pie with the soft, custardy texture of bread pudding and is guaranteed to make you feel happy. Because of the butter, brown sugar, and nuts, this bread pudding has a fantastic texture. They make a streusel-like topping with a crunchy caramel crunch and a delicious dreamy inside. This dessert may be served as a stand-alone star after dinner or as a delectable accompaniment to any brunch.
- Bread pudding is fairly inexpensive to prepare; if you don't have day old bread, try your local grocer's discount rack for reduced priced/day old bread.
- I prefer to chop up my bread the night before and spread it out on a baking sheet to dry. It soaks up all of the liquids and produce the greatest custard-like bread pudding.
- In place of the French bread, you may use baguettes or Italian bread. I would not suggest using a loaf of sandwich bread.
- This bread pudding tastes just as good cold as it does fresh from the oven. I'm ashamed to admit how many times I've sneaked into the kitchen to shave off a slice straight from the fridge.
- A dollop of whipped cream or some vanilla bean ice cream are a nice compliment to your bread pudding.
Prep Time: 15 min; Cook Time: 60 min; Total Time: 1hr 15 mins; Serves: 16
- 2 -16 Oz. loaves of French bread (day old)
- 5 C milk
- 2 C half & half
- 10 large eggs beaten
- 2 C sugar
- 2 Tbsp pure vanilla extract
- 1/2 tsp salt
- 2 sticks of softened butter
- 3 C light brown sugar - packed
- 2 C roughly chopped pecans
- Set the oven to 350 degrees Fahrenheit. Liberally Grease a 9 x 13-inch baking dish (a deep dish lasagna pan would be ideal).
- If you haven't already done the night before, cut your bread into cubes. Place the cubes in a large mixing dish.
- Whisk your eggs, milk, half-and-half, sugar, salt, and vanilla in a stand mixer. Combine well. Allow to rest for 10 minutes after pouring over the bread.
- In a small bowl, combine melted butter, brown sugar, and pecans using a fork. It should have the texture of wet sand.
- Pour half of the bread mixture into the 9x13 inch prepared pan.
- Half of your pecan and brown sugar mixture should be sprinkled on top.
- Place the remaining bread mixture on top of it. Press the mixture into the bottom of your baking dish. Your baking dish will be completely filled.
- Sprinkle with the remaining pecan mixture.
- Place your baking dish on top of a cookie sheet (it should have a lip). This will aid in catching any of the mixture that may spill.
- Bake for 60-70 minutes, or until the middle is somewhat jiggly, in the center of the oven. Once cooled, your bread pudding will be set.
Enjoy Friends! ❤️