Great recipe for lovers of bread and pie. Easy to make, great flavour and great lasting taste – this pudding is a great treat for yourself and loved ones.
Easy pecan pie bread pudding is an awesome bread pudding. If you’ve not had one of these, then I can only say you’re gravely missing. I’d love to share mine with you, but I can’t do that through a screen… So I’ll do you the next best thing. I’ll give you my super awesome recipe.
The steps are really easy to follow. And when you’re done, you can serve with some fresh whipped cream or a scoop of vanilla ice cream.
Pecan Pie Bread Pudding is a version of Pecan Pie without the crust. Instead, the filling is spread over scrumptious bread pudding and cooked till golden brown. It’s a slice of heaven with a hint of Pecan Pie! I can’t get enough of this sheer beauty!
This bread pudding has a streusel-like topping of butter, brown sugar, and pecans. They combine to form a ‘crunch’ and a caramel sauce. The outside of the Pecan Pie Bread Pudding is crisp and crunchy. On the interior, it’s creamy and silky, making for a stunning dessert. It’s a once-in-a-lifetime dinner!
Prep time: 2 hours 10 minutes.
Servings: 8 servings
1 loaf day-old French baguette
3½ cups whole milk
1 cup sugar
1 tablespoon vanilla extract
½ cup butter, melted
1 ½ cups of brown sugar
1 ½ cups of shelled pecan halves
Step 1: Cut the bread into cube-like pieces and leave it to dry for about an hour.
Step 2: Preheat your oven to 350 degrees.
Step 3: Beat the eggs in a large bowl until they combine well. Add the milk, sugar, and vanilla and mix together.
Step 4 Put the bread cubes in a baking pan and then soak with the milk and egg mix.
Step 5: Dissolve the butter in the brown sugar. Stir well, then add the pecans and stir further.
Step 6: Pour the mix from step 5 over the soaked bread, and fold the bread gently. Fold the bread so that pecans form into clumps all through the bread pudding.
Step 7: Bake the pecan fold until the top is slightly brown or for about 45-55 minutes,
Step 8: Allow the pecan to cool for at least 20 minutes then serve.
·A day-old bread is better for the recipe, since it absorbs the milk and egg mixture better. The drier the bread cubes, the more yumminess they soak up.