Pecan Pie Bread Pudding
This tempting pecan pie bread pudding combines the rich flavors of bourbon and maple syrup with toasted pecans to create a delightful dessert. Perfect for family gatherings and cozy dinners, it's a sweet indulgence that everyone will love!
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.