PECAN PIE BREAD PUDDING

I thought pecan pie was one of my favorite things EVER until this PECAN PIE BREAD PUDDING entered my life.

I think bread pudding gets a bad rap, personally I don’t like raisins. Most people don’t like raisins (right?). And most bread puddings have raisins in them.

Don’t fear this one DOES NOT! Remember? I don’t like raisins.

Therefore I avoid most bread puddings. But there are some out there that are absolutely fantastic. Like the Krispy Kreme Bread Pudding at Fratelli’s Steak House in Winston Salem. OH YES.

And then this Pecan Pie Bread Pudding of course.

Serve them with a big scoop of ice cream and you can sign me up.
I cannot say no.

Think fluffy french bread that’s brown and golden on top but gooier on the inside (like a donut almost). It’s been baked in a custard mixture of milk, half & half, eggs, and vanilla that gives it the most decadent flavor and texture. And then it’s layered with brown sugar cinnamon and pecans.

Tell me how you can say no to that?!

I wouldn’t be able to.

My Mom loooovvvves bread pudding, but she loves it with the raisins.

When I was growing up she would always make bread pudding at home with sliced bread and I would NEVER touch it. Because, duh, raisins. But one day as an adult I decided to try it and it was so delish.
Who knew! And yes, I totally picked out all the raisins.

For having a food blog and being an avid food lover, I’m actually quite a picky eater.

Oliver starts solids next week (at 6 months!!) and we’re doing baby led weaning. I am praying he is not a picky eater and that this method of self feeding will allow him to explore and enjoy more food and flavors. And most importantly, actually like and eat them!
Wish us luck please, it’s going to get messy.

Print Pin

PECAN PIE BREAD PUDDING

Course Breakfast

Cook Time 55 minutes minutes

Ingredients

• 16 OUNCE FRENCH BREAD DAY OLD
• 2.5 CUPS MILK NONFAT
• 1 CUP HALF & HALF FAT FREE
• 4 EGGS LARGE, BEATEN LIGHTLY
• 1 TABLESPOON VANILLA
• 1 CUP WHITE SUGAR GRANULATED
• 1/2 CUP UNSALTED BUTTER SOFTENED
• 1.5 CUPS BROWN SUGAR PACKED
• 1 CUP PECANS CHOPPED
• 1/8 TEASPOON SALT
• ICE CREAM TO SERVE

Instructions

• HEAT OVEN TO 350 DEGREES. CUT BREAD INTO CUBES AND PLACE IN A BIG BOWL, SET ASIDE.
• IN A MEDIUM SIZED BOWL, ADD LIGHTLY BEATEN EGGS, MILK, HALF & HALF, GRANULATED SUGAR, SALT, AND VANILLA. MIX TOGETHER WITH A WHISK. POUR LIQUID MIXTURE ONTO THE CUBED BREAD, LET IT SIT FOR 5-10 MINUTES.
• IN A SMALL BOWL, USING A FORK MIX SOFTENED BUTTER, BROWN SUGAR, AND CHOPPED PECANS. ONCE COMBINED IT SHOULD RESEMBLE A WET SAND TEXTURE.
• TRANSFER HALF OF THE LIQUID SOAKED BREAD INTO AN 8X8 DISH OR 6X8 RECTANGULAR DISH. SPRAY PAN WITH COOKING SPRAY FIRST. SPRINKLE HALF THE BROWN SUGAR PECAN MIXTURE ON TOP. PLACE THE REST OF THE BREAD ON TOP. USING A FORK, PUSH DOWN TO SQUISH SLIGHTLY.
• COVER THE TOP WITH THE REST OF THE BROWN SUGAR PECAN MIXTURE, IT WILL BE REALLY FULL.
• PUT BAKING DISH ON TOP OF A BAKING SHEET FOR OVERFLOW. BAKE FOR 45-55 MINUTES UNTIL THE CENTER IS SLIGHTLY JIGGLY.
• COOL FOR 20-30 MINUTES. CUT INTO 6-8 PIECES ONCE COOL & SERVE WITH ICE CREAM!

Don’t forget that massive scoop of vanilla ice cream on top. Tillamook brand ice cream is the favorite in this house!

Have you tried it yet?!

Much love,