Pecan Pie Bread Pudding Recipe for Easy Fall Dessert

Introduction

As the fall season arrives, the craving for warm, comforting desserts becomes irresistible. One of the most beloved desserts of the season is pecan pie, with its rich, nutty flavor and caramelized sugar. However, making a traditional pecan pie can be a daunting task, especially for those short on time. That’s where this pecan pie bread pudding recipe comes in – a creative twist on the classic dessert that’s easy to make and perfect for the fall season. By using everyday ingredients like bread, pecans, and spices, you can create a delicious and impressive dessert that’s sure to become a new favorite.

Why This Works

• The combination of cubed bread, toasted pecans, and a hint of spice creates a perfect balance of flavors and textures that’s reminiscent of traditional pecan pie.
• This recipe is incredibly easy to prepare, requiring only a few minutes of prep time and a short baking time, making it perfect for busy fall evenings.
• The result is an impressive dessert that’s sure to wow your family and friends, with its crispy pecan topping and soft, fluffy bread pudding interior.

Ingredients

• 4 cups cubed bread (preferably a day-old bread)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup toasted pecans
• 1/4 cup maple syrup (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
2. Step 2: Add the cubed bread to the mixing bowl and toss until the bread is evenly coated with the sugar and egg mixture.
3. Step 3: Fold in the toasted pecans and pour the mixture into a 9×13-inch baking dish.
4. Step 4: Bake the bread pudding for 35-40 minutes, or until it’s golden brown and set. If using maple syrup, drizzle it over the top of the bread pudding during the last 10 minutes of baking.

Handy Tips

• Use a day-old bread to make the bread pudding, as it will absorb the liquid better and yield a better texture.
• To toast the pecans, simply spread them on a baking sheet and bake them in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned.
• If you want a crunchier top on your bread pudding, broil it for an additional 2-3 minutes after baking. Keep an eye on it to avoid burning.

Heat Control

To ensure that your bread pudding is cooked to perfection, keep an eye on it during the baking time. It should be golden brown and set, with a crispy top and a soft interior. If you’re unsure, insert a toothpick into the center of the bread pudding – if it comes out clean, it’s done.

Crunch Factor

The crunch factor in this pecan pie bread pudding comes from the toasted pecans on top. To achieve a crunchy pecan topping, make sure to toast the pecans until they’re fragrant and lightly browned. You can also add a sprinkle of granulated sugar on top of the bread pudding before baking to create a crispy, caramelized topping.

Pro Kitchen Tricks

• To make the bread pudding more decadent, add a scoop of vanilla ice cream or a dollop of whipped cream on top.
• Experiment with different types of bread, such as brioche or challah, for a unique flavor and texture.
• Make the bread pudding ahead of time and refrigerate it overnight, then bake it in the morning for a delicious breakfast or brunch dish.

Storage Tips

• Store the bread pudding in an airtight container at room temperature for up to 3 days.
• Reheat the bread pudding in the microwave or oven until warmed through.
• Freeze the bread pudding for up to 2 months and thaw it overnight in the refrigerator before reheating.

Gift Packaging Ideas

This pecan pie bread pudding is a perfect gift for friends and family, especially during the fall season. Consider packaging it in a decorative tin or basket, wrapped in plastic wrap or aluminum foil and tied with a ribbon. You can also add a few extra touches, such as a sprinkle of powdered sugar or a few toasted pecans on top.

Flavor Variations

• Add a sprinkle of cinnamon or nutmeg on top of the bread pudding for an extra boost of spice.
• Use different types of nuts, such as walnuts or hazelnuts, for a unique flavor and texture.
• Drizzle the bread pudding with a caramel sauce or honey for a sweet and sticky topping.

Troubleshooting

• If the bread pudding is too dry, try adding a little more egg or butter to the mixture.
• If the bread pudding is too wet, try baking it for a few more minutes or adding a little more bread to the mixture.
• If the pecans are not toasted enough, try baking them for a few more minutes or toasting them in a skillet on the stovetop.

FAQs

• Can I freeze the bread pudding? Yes, you can freeze the bread pudding for up to 2 months. Simply thaw it overnight in the refrigerator and reheat it in the microwave or oven until warmed through.
• Is this recipe gluten-free? No, this recipe is not gluten-free, as it contains bread that is made with wheat flour. However, you can try substituting the bread with a gluten-free bread or using gluten-free flours to make the bread pudding.
• Can I double the recipe? Yes, you can double the recipe to make a larger batch of bread pudding. Simply multiply all the ingredients by two and bake the bread pudding in a larger dish.

Conclusion

This pecan pie bread pudding recipe is a delicious and easy-to-make dessert that’s perfect for the fall season. With its rich, nutty flavor and crispy pecan topping, it’s sure to become a new favorite. Whether you’re serving it at a dinner party or enjoying it as a quick weeknight dessert, this bread pudding is sure to impress. So go ahead, give it a try, and enjoy the warm, comforting flavors of the season!