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Pecan Pie Bread Pudding

Posted by Tammy Chapman on

I hope you all had a great weekend.  Finally sunny here and in the 60's!  OH!  I saw my first Robin on Saturday!  I saw 2 out the kitchen window this morning!  Awww...Spring is here in MN.  Even had a nice little rain come through last night.

Lots of firsts this weekend.  I wanted to substitute honey for corn syrup in a recipe.  One of Tim's favorites is Pecan Pie.  I wanted to try something different, and I have been craving bread pudding. Tim does not appreciate bread pudding.  I decided to combine the 2 and see if I couldn't get a win.  WIN!  Notice the picture!  I forgot to take one when out of the oven (I have to get better at this) and this is what is left this morning!  Needless to say, it was a big hit!  I used a loaf of Honey Oat bread that I had made and left out to get stale.  I used all of it but 2 slices (the heels) and it was perfect.  I sliced nice thick slices, cubed them in big cubes, and put in a large bowl and left the cubes sit out till mid afternoon.  The more stale the bread the better.  If you have fresh bread, you can lay it out on a baking sheet when cubed, and lightly toast it.  Best day old bread at your bakery!  Cheap and already getting stale.  A win/win!  Keeping it sweet today, so here is your recipe:

Pecan Pie Bread Pudding

Preheat oven to 350'. Grease a 9x13 baking dish.

1 loaf day old crusty bread - cubed (16 oz) About 8 large slices

4 Large eggs

3 1/2 cups milk - I used Vanilla Almond milk.  Must be whole milk or 1/2 milk/1/2 cream.  If using plain milk, add 1 tsp vanilla.

3/4 cups real butter (1 1/2 sticks)

1 3/4 cups brown sugar

1/2 cup Honey

2 cups chopped pecans (I measure out 2 cups of whole pecans, put them in a ziploc bag, and use a rubber meat mallet to "chop")

1 Tbsp Real Vanilla

Directions:  Put cubed bread in a very large bowl.  Whisk eggs & milk (vanilla too if using) together and pour over bread cubes.  Using a large spoon, gently fold bread mixture together until all cubes are coated.  Let sit.

While cubes are soaking up milk mixture, chop pecans and put butter in a medium saucepan on stove at medium heat.  When butter is just melted, add brown sugar, and honey.  Stir together until smooth.  Gently toss bread again and put in greased baking dish.  Spread evenly and sprinkle pecans over bread.  Stir butter mixture until smooth and just starting to bubble.  Turn off stove and add Vanilla.  Remove from stove and stir well.  Pour hot mixture over bread/pecans in baking dish.  Put dish in oven, covered, for 35 minutes.  Uncover, and continue baking for 15-20 minutes till brown.  Remove from oven to cool. Moist bread base and crunchy, sweet pecan topping.  YUMMY! 

This is amazing served warm.  This must be stored in fridge and I have to admit I warmed it up in microwave for 30 seconds Sunday morning for breakfast,  (warmed by serving, not whole pan). Sunday night for dessert we just ate it cold and it was still amazing!  Great either way! Tim does love this bread pudding now.

Stay In, Stay Safe, Stay Sane!



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