Description
This Pecan Pie Bread Pudding combines the comforting, custardy goodness of bread pudding with the rich, nutty sweetness of pecan pie. With a crispy golden top and a soft, creamy inside, it’s the perfect dessert for fall or any special occasion.
Ingredients
Scale
- 1 loaf of day-old French bread
- 2 cups of milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 4 large eggs
- 1 cup of pecans, chopped
- 1/2 cup of brown sugar
- 1/4 cup of butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Cut the French bread into cubes and place in a large bowl.
- In a separate bowl, whisk together the milk, heavy cream, granulated sugar, vanilla extract, and eggs.
- Pour the mixture over the bread cubes and let sit for 10 minutes.
- Gently fold in the chopped pecans.
- Pour the bread pudding mixture into a greased baking dish.
- In a small bowl, mix together the brown sugar and melted butter.
- Drizzle the brown sugar mixture over the top of the bread pudding.
- Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
- Serve warm and enjoy!
Notes
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the custard mixture.
- Serve with whipped cream or vanilla ice cream for an indulgent treat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
