When my children were younger I used to bake pies and cakes fairly often, but I rarely make desserts anymore. This beautiful creation was made for a special event — my husband’s birthday dinner. My guys love bread pudding and I thought that this Pecan Pie Bread Pudding recipe would be the perfect choice for a sweet treat. I used about 2/3 of a loaf of French bread, but I do want to suggest that you use a scant 8 cups of cubed bread pieces in order to have a good balance with the liquid ingredients. I also recommend that you line your baking pan with parchment paper. I served this dessert straight out of the oven, but when I went back to take care of the leftovers they were stuck tight to my 9×9″ dish. It also required some overnight soaking for the clean up. Combining two great classics into one delicious dish is sure to please!
PECAN PIE BREAD PUDDING (Serves 6)
8 cups bite-sized bread pieces
- 3 large eggs
- 1 1/4 cups light corn syrup
- 1/3 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon maple or vanilla extract
- 1/2 teaspoon salt
- 1 tsp. cinnamon
- 1 cup pecans, halved or chopped
- Prepare an 8×8 or 9×9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
- Place all of the bread pieces into the baking dish.
- Pour the melted butter over the bread.
- In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
- Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and “prod” the bread pieces around in the dish until all are coated in the syrupy mixture.
- Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream.
~ from SomethingSwanky.com ~