Hey there! Let me share a little story about how Pecan Pie Bread Pudding became a staple in my household. It all started one cozy Sunday when I wanted to whip up something special for the family. You know those weekends when you feel like treating everyone to a delightful surprise? Well, this was one of those times. I had some day-old Challah bread sitting on the counter, and with a few other pantry staples, I decided to experiment. Little did I know, I was about to create a dessert that would win hearts and become a tradition at our family dinners.
There’s something magical about the rich aroma of pecans and maple syrup wafting through the house. Everyone knows it’s time to come together when those scents fill the air. This bread pudding isn’t just food; it’s a memory-making delight. The kids gather around the kitchen, sneaking tastes of toasted pecans while sharing stories from their week. And that first bite? Let’s just say it’s a sweet revelation of textures and flavors, from the creamy custard to the crunch of pecans.
Making this dish is as comforting as it is delicious. It’s a simple recipe that doesn’t demand hours of labor, yet it yields a dessert that’s decadent and feels luxurious. You can even prepare it ahead of time, which is great for a busy weekend with family or friends. So, why not give it a go and let this Pecan Pie Bread Pudding become a part of your cherished moments? I assure you, it will be a hit with anyone who loves a sweet treat that’s both homey and heavenly. Let’s dive into how you can create this delightful dessert!
How to Make Pecan Pie Bread Pudding
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Ingredients:
- 12 ounces of day-old Challah bread, cut into 1-inch cubes (about 450 grams)
- 6 large eggs
- 8 ounces of heavy whipping cream (about 227 grams)
- 6 ounces of sweetened condensed milk (about 170 grams)
- ½ cup of maple syrup (about 156 grams)
- ¼ teaspoon of salt (about 1.25 grams)
- ½ cup of light brown sugar, packed (about 125 grams)
- ½ cup of unsalted butter, browned (about 113 grams)
- ¼ cup of bourbon (about 60 grams)
- 1 tablespoon of vanilla extract (about 13 grams)
- 1 ½ cups of coarsely chopped toasted pecans (about 185 grams)
Directions:
- Begin by preheating your oven to 350°F. If your pecans aren’t toasted yet, arrange them on a baking sheet and warm them up for 6 to 8 minutes, stirring midway through. Let them cool after toasting.
- Get an 8 ½” x 11″ baking dish prepared by spraying it with non-stick spray.
- In a large bowl or with a stand mixer, whisk the eggs on medium speed until they become fluffy. Add in the sweetened condensed milk, heavy cream, maple syrup, salt, brown sugar, browned butter, bourbon, and vanilla extract. Blend everything until it’s incorporated well.
- Carefully fold in the bread cubes and one cup of the toasted pecans with a rubber spatula, ensuring all bread pieces are coated with the custard.
- Pour the custard mixture into your prepared baking dish. Scatter the remaining pecans over the top.
- Cover the dish with plastic wrap and let it chill in the refrigerator overnight to enhance the flavors.
- On the day you plan to serve it, preheat the oven to 350°F once more. Bake the bread pudding for 65 to 75 minutes until it hits an internal temperature of 160°F and appears golden brown around the edges. If it browns too fast, shield the edges with foil.
- Allow it to cool for about 5 minutes before serving warm. Top with caramel sauce, sweetened whipped cream, or a scoop of vanilla ice cream for an extra touch of indulgence.
Customizing Pecan Pie Bread Pudding: Alternative Ingredients
If you’re out of Challah bread, you can swap it for brioche or any enriched bread. No bourbon? Replace it with apple juice or omit it entirely for a non-alcoholic version. For a nut-free option, leave out the pecans or use sunflower seeds for a similar crunch without the nuts.
Best Ways to Store Leftover Pecan Pie Bread Pudding
To keep your Pecan Pie Bread Pudding fresh, cover it tightly with plastic wrap or aluminum foil and refrigerate it for up to 3 days. If you plan on keeping it longer, consider freezing it. Wrap individual portions in foil and place them in a resealable freezer bag. Reheat in the oven, covered with foil, at 350°F until warm.
Perfect Pairings for Pecan Pie Bread Pudding
This dessert pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a little extra flair, drizzle with caramel or chocolate sauce. If you’re serving it at a brunch or dinner party, consider pairing it with a cup of coffee or a glass of rich dessert wine.
Secrets to Perfecting Pecan Pie Bread Pudding
To ensure your pudding turns out perfect every time, use day-old bread which absorbs the custard better. Brown the butter for a nutty depth of flavor, and if you’re short on time, let the bread soak for at least an hour instead of overnight. Always bake until the internal temperature reaches 160°F for optimal creaminess.
Seasonal Twists for Pecan Pie Bread Pudding
In the fall, consider adding a sprinkle of cinnamon or nutmeg to the custard mix for a hint of seasonal spice. In summer, fresh berries or sliced peaches mixed in with the bread add a refreshing twist. During winter, try topping your pudding with a drizzle of warm spiced maple syrup for extra warmth.
What’s the best type of bread to use?
The best bread for this recipe is day-old Challah or brioche, as they soak up the custard beautifully without becoming too soggy. However, any enriched bread with a firm texture can work. If using fresh bread, consider toasting it lightly to mimic the texture of day-old bread.
Can I make this pudding without alcohol?
Absolutely! You can skip the bourbon entirely or replace it with apple juice or an extra splash of vanilla extract. The alcohol is primarily for flavor, and omitting it won’t significantly alter the texture or overall taste of the pudding.
How can I toast pecans without an oven?
If you don’t have an oven, you can toast pecans in a skillet over medium heat. Stir frequently to prevent burning, and remove them from the heat as soon as they’re browned and fragrant. Let them cool before using in your pudding.
Is it essential to chill the pudding overnight?
While chilling the pudding overnight enhances the flavors and allows the bread to soak thoroughly, you can shortcut this step if you’re in a hurry. Ensure the bread soaks for at least an hour to absorb enough custard, though a longer soak is preferable for a richer taste.
Can I prepare the pudding in advance?
Yes, you can prepare this pudding a day in advance. Assemble it, cover with plastic wrap, and refrigerate until you’re ready to bake. This makes it an excellent option for entertaining or for a stress-free dessert on busy days.
What’s the best way to reheat leftovers?
For best results, reheat leftover pudding in the oven. Cover it with foil to prevent drying out, and warm it at 350°F until heated through. Microwaving is quicker, but may result in a less desirable texture, so the oven is recommended for maintaining the pudding’s original quality.
Pecan Pie Bread Pudding
Equipment
- 8 ½" x 11" baking dish
Ingredients
- 12 ounces day-old Challah bread cut into 1-inch cubes
- 6 large eggs
- 8 ounces heavy whipping cream
- 6 ounces sweetened condensed milk
- ½ cup maple syrup
- ¼ teaspoon salt
- ½ cup light brown sugar packed
- ½ cup unsalted butter browned
- ¼ cup bourbon
- 1 tablespoon vanilla extract
- 1 ½ cups coarsely chopped toasted pecans
Instructions
- Preheat the oven to 350°F (175°C) and toast the pecans on a baking sheet for 6-8 minutes, stirring halfway through. Allow to cool.
- Coat an 8 ½" x 11" baking dish with non-stick spray.
- In a mixing bowl or stand mixer, beat the eggs on medium speed until fluffy. Then mix in the sweetened condensed milk, heavy cream, maple syrup, salt, brown sugar, browned butter, bourbon, and vanilla. Combine thoroughly.
- Carefully fold in the bread cubes and one cup of the toasted pecans with a rubber spatula, ensuring the cubes become fully moistened.
- Pour the custard mixture into the prepared baking dish and sprinkle the remaining pecans over the top.
- Cover the dish with plastic wrap and refrigerate overnight for optimal flavor development.
Baking Day:
- Preheat the oven to 350°F again and place the bread pudding in the oven. Bake for 65 to 75 minutes until it reaches an internal temperature of 160°F and the edges are golden brown.
- After baking, allow the pudding to cool for 5 minutes before serving with caramel sauce, whipped cream, or a scoop of vanilla ice cream.
