Pecan Bread Pudding
DIRECTIONS
1. To make your pecan bread pudding, preheat your oven to 350 F
2. Beat the eggs in a large bowl with an electric hand mixer or a stand mixer until they are fluffy.
3. Add the other ingredients — except the bread cubes and toasted pecans. Stir to combine, then mix in the bread and pecans.
4. Pour the bread mixture into a 9 x 13 pan will also work, but you will need to decrease the baking time to about 40 to 45 minutes since the bread pudding will be thinner.
ADDITIONAL DETAILS
The center will be a bit jiggly, but it will set as it cools. The edges will be browned, but if they are browning faster than you want, you can cover the pan with tinfoil to prevent them from burning.
Let the bread pudding cool for at least five minutes. Serve warm, or allow it to sit in the refrigerator for a while if you prefer it cold. It will last four to five days in the refrigerator in a sealed container and can be reheated in the oven or the microwave. Enjoy the bread pudding on its own, or top it with whipped cream, ice cream, or caramel sauce.
If you have the time to make this dish the day before, you can enhance the flavor by placing the mixture in the refrigerator overnight and allowing the bread to soak up the custard.
Take your bread pudding to the next level with pecans from Pecan Nation. Check out our pecan flavor varieties to find your perfect match!
Ingredients
- 1 loaf (12 to 16 ounces) of day-old bread, cubed
- 6 large eggs
- 2 ½ cups whole milk
- 1 cup half-and-half
- 1 cup sugar
- 1 tbsp vanilla
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cup brown sugar, firmly packed
- 1 ½ cup pecans, toasted and chopped
- A pinch of cinnamon and nutmeg, optional
