Pecan Pie Bread Pudding Recipe for Easy Fall Dessert

Introduction

As the leaves begin to change colors and the air grows crisper, our taste buds start to crave the warm, comforting flavors of fall. One dessert that embodies the essence of this season is the pecan pie bread pudding. This creative twist on traditional bread pudding combines the richness of pecan pie with the comforting warmth of a homemade bread dessert. The best part? It’s incredibly easy to make, using everyday ingredients that you might already have in your pantry. With its perfect balance of flavors and textures, this pecan pie bread pudding is sure to become a new favorite in your household.

Why This Works

• The combination of cubed bread, pecans, and a hint of maple syrup creates a delightful harmony of flavors and textures that will leave everyone wanting more.
• This recipe is surprisingly easy to prepare, requiring minimal effort for such an impressive dessert.
• The use of accessible ingredients means you can whip this up anytime, without needing to make a special trip to the store.

Ingredients

• 4 cups stale bread, cut into 1-inch cubes
• 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
• 2 tablespoons pure maple syrup

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 mixture and toss until the bread is evenly coated. Fold in the chopped pecans.
3. Step 3: Transfer the bread mixture to a 9×13-inch baking dish and drizzle with the maple syrup. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
4. Step 4: Bake the bread pudding for 35-40 minutes, or until it’s golden brown and set. Remove it 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 stale bread to make the best bread pudding. If your bread is fresh, you can dry it out in the oven at 300°F (150°C) for a few minutes.
• Don’t overmix the bread mixture, as this can make the bread pudding dense.
• Let the bread pudding rest for 10 minutes before baking to allow the bread to absorb the liquid.

Heat Control

To achieve the perfect golden brown crust on your bread pudding, make sure to bake it at 350°F (180°C) for the recommended 35-40 minutes. Keep an eye on it after 30 minutes, as oven times can vary. The bread pudding is done when it’s set and golden brown on top.

Crunch Factor

The combination of crunchy pecans and soft, fluffy bread pudding creates a delightful texture contrast. To enhance the crunch factor, try topping the bread pudding with additional chopped pecans or a sprinkle of sea salt before baking.

Pro Kitchen Tricks

• Use high-quality ingredients, like pure maple syrup and real vanilla extract, to give your bread pudding the best flavor.
• Don’t be afraid to get creative with your bread pudding. Try adding different spices, like nutmeg or cardamom, or using different types of nuts, like walnuts or hazelnuts.
• Make individual servings of bread pudding in ramekins or mini cast-iron skillets for a fun and easy dessert.

Storage Tips

• Let the bread pudding cool completely before covering it with plastic wrap or aluminum foil and storing it in the refrigerator for up to 3 days.
• Reheat the bread pudding in the oven at 350°F (180°C) for a few minutes, or until warmed through.
• Freeze the bread pudding for up to 2 months. Thaw frozen bread pudding overnight in the refrigerator and reheat as desired.

Gift Packaging Ideas

This pecan pie bread pudding makes a wonderful gift for friends and family. Consider packaging it in a decorative tin or jar, wrapped in a warm blanket or towel, and tied with a ribbon. You could also include a few extra treats, like a bag of gourmet coffee or a box of homemade cookies.

Flavor Variations

• Try adding a hint of bourbon or rum to the bread mixture for a grown-up twist on this classic dessert.
• Use different types of nuts, like walnuts or hazelnuts, to create a unique flavor profile.
• Add a sprinkle of sea salt or a drizzle of caramel sauce to the top of the bread pudding for a salty-sweet contrast.

Troubleshooting

• If your bread pudding is too dry, try adding a little more egg or butter to the mixture. If it’s too wet, try adding a little more bread.
• If you don’t have pecans, you can substitute with walnuts or hazelnuts. If you don’t have maple syrup, you can use honey or agave nectar instead.
• If your bread pudding is overcooked, it will be dry and crumbly. If it’s undercooked, it will be soggy and wet. Keep an eye on it while it’s baking to ensure it’s cooked to perfection.

FAQs

• Can I freeze it? Yes, you can freeze the bread pudding for up to 2 months. Thaw frozen bread pudding overnight in the refrigerator and reheat as desired.
• Is it gluten-free? No, this recipe contains gluten due to the bread. However, you can try substituting with gluten-free bread to make a gluten-free version.
• Can I double the recipe?

Yes, you can easily double or triple this recipe to feed a larger crowd. Just be sure to adjust the baking time accordingly.