Pecan Pie Bread Pudding Recipe for Easy Fall Dessert

Introduction

As the leaves change colors and the air grows crisp, our taste buds start to crave the warm, comforting flavors of fall. One dessert that embodies the essence of the season is pecan pie, with its rich, nutty flavor and gooey caramel filling. But what if you could take the best of pecan pie and turn it into a bread pudding that’s easy to make and perfect for a crowd? Look no further than this pecan pie bread pudding recipe, which combines the classic flavors of pecan pie with the comfort and ease of a bread-based dessert. Using everyday ingredients and requiring minimal effort, this recipe is a game-changer for anyone looking to impress their friends and family with a delicious and creative fall dessert.

Why This Works

• The combination of cubed bread, pecans, and a caramel-like sauce creates a perfect balance of flavors and textures that will leave everyone wanting more.
• This recipe is incredibly easy to prepare, requiring just a few minutes of prep time and a straightforward baking process.
• Despite its simplicity, the end result is impressive and sure to wow your guests, making it perfect for holiday gatherings or special occasions.

Ingredients

• 4 cups cubed bread (preferably a day-old bread)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup melted unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup caramel sauce (such as dulce de leche or caramel ice cream topping)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and prepare a 9×13-inch baking dish by greasing it with butter or cooking spray.
2. Step 2: In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Step 3: Add the cubed bread to the mixing bowl and toss until the bread is evenly coated with the sugar and egg mixture.
4. Step 4: Fold in the chopped pecans and pour the mixture into the prepared baking dish.
5. Step 5: Drizzle the caramel sauce over the top of the bread mixture and use a spatula or spoon to spread it evenly.
6. Step 6: Bake the bread pudding for 35-40 minutes, or until it’s golden brown and set.
7. Step 7: Remove the bread pudding from the oven and let it cool for a few minutes before serving. Serve warm, topped with whipped cream or vanilla ice cream if desired.

Handy Tips

• Use a day-old bread to make the bread pudding, as it will be drier and easier to work with.
• Don’t overmix the bread mixture, as this can cause the bread to become tough and dense.
• If you want a crunchier top on your bread pudding, try broiling it for an extra 1-2 minutes after baking. Keep an eye on it to make sure it doesn’t burn.

Heat Control

To ensure that your bread pudding is cooked to perfection, make sure to keep an eye on it during the baking time. The bread pudding is done when it’s golden brown and set, and a toothpick inserted into the center comes out clean. If you’re unsure, you can always check the internal temperature of the bread pudding, which should be around 190°F (88°C) when it’s fully cooked.

Crunch Factor

The combination of crunchy pecans and crispy bread on top of the bread pudding adds a delightful textural element to the dish. To enhance the crunch factor, try sprinkling some extra pecans on top of the bread pudding before baking, or use a crunchy topping such as chopped nuts or cookie crumbs.

Pro Kitchen Tricks

• Use a variety of breads, such as baguette, ciabatta, or challah, to create a more complex flavor profile.
• Soak the bread in the egg mixture for a few minutes before baking to help it absorb the flavors and textures.
• Try using different types of nuts, such as walnuts or hazelnuts, to create a unique flavor combination.

Storage Tips

• Let the bread pudding cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
• Reheat the bread pudding in the oven or microwave until warm and toasted.
• Freeze the bread pudding for up to 2 months and thaw 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 holiday season. Try packaging it in a decorative tin or jar, or wrap it in plastic wrap or aluminum foil and tie with a ribbon. You can also include a jar of caramel sauce or a bag of pecans on the side for an extra-special touch.

Flavor Variations

• Try adding a teaspoon of bourbon or rum to the egg mixture for a boozy twist.
• Use different types of sugar, such as turbinado or muscovado, to create a unique flavor profile.
• Add some dried fruit, such as cranberries or cherries, to the bread mixture for a fruity twist.

Troubleshooting

• If the bread pudding is too dry, try adding more egg or butter to the mixture.
• If the bread pudding is too wet, try baking it for a few more minutes or adding some extra bread to the mixture.
• If the pecans are not toasted enough, try broiling the bread pudding for an extra minute or two.

FAQs

• Can I freeze the bread pudding? Yes, you can freeze the bread pudding for up to 2 months and thaw overnight in the refrigerator before reheating.
• Is this recipe gluten-free? No, this recipe contains bread and therefore is not gluten-free. However, you can try using gluten-free bread to make a gluten-free version.
• Can I double the recipe? Yes, you can double the recipe to make a larger batch of bread pudding. Just keep an eye on the baking time and adjust as needed.

Conclusion

This pecan pie bread pudding recipe is a game-changer for anyone looking for an easy and delicious fall dessert. With its perfect balance of flavors and textures, it’s sure to become a new favorite. So go ahead, give it a try, and enjoy the ooohs and ahhhs from your friends and family. And don’t forget to share your creations with us on social media using the hashtag #pecanpiebreadpudding. Happy baking!