Pecan Pie Bread Pudding Recipe for Easy Fall Dessert

Introduction

As the leaves change colors and the crisp autumn air sets in, our taste buds start to crave the warm, comforting flavors of the season. One dessert that perfectly encapsulates the essence of fall 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 pudding, all made easy with everyday ingredients. The best part? It’s incredibly simple to make, requiring minimal effort for a dessert that’s sure to impress your family and friends. Whether you’re a seasoned baker or a beginner in the kitchen, this pecan pie bread pudding recipe is a must-try for an easy and delicious fall dessert.

Why This Works

• Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between the nutty flavor of pecans, the sweetness of maple syrup, and the warmth of cinnamon, all using ingredients that are easily found in most grocery stores.
• Ease of preparation: With a simple mixture of cubed bread, eggs, sugar, and spices, this bread pudding comes together in no time, making it an ideal dessert for busy fall evenings.
• Impressive results with minimal effort: Despite its ease of preparation, this pecan pie bread pudding presents beautifully, with a golden-brown top and a moist, flavorful interior that’s sure to impress anyone who tries it.

Ingredients

• 4 cups cubed bread (preferably a day-old bread)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup pecan halves
• 2 tablespoons unsalted butter, melted
• 1 tablespoon 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, cinnamon, nutmeg, and salt.
2. Step 2: In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract. Pour this mixture over the sugar mixture and stir until well combined.
3. Step 3: Add the cubed bread to the mixture and toss until the bread is evenly coated. Fold in the pecan halves.
4. Step 4: Pour the melted butter and maple syrup over the bread mixture and toss again to combine. Transfer the mixture to a 9×13-inch baking dish and let it sit for about 10 minutes to allow the bread to absorb the liquid.
5. Step 5: Bake the bread pudding for 35-40 minutes, or until it’s golden brown on top and the edges are set. Remove it from the oven and let it cool for a few minutes before serving.

Handy Tips

• Use a variety of bread: Mixing different types of bread, such as white, whole wheat, and baguette, will add texture and depth to your bread pudding.
• Don’t overmix: Fold the ingredients together just until they’re combined. Overmixing can lead to a dense bread pudding.
• Let it sit: Allowing the bread mixture to sit for 10 minutes before baking helps the bread absorb the liquid, resulting in a moist and flavorful bread pudding.

Heat Control

To achieve the perfect golden-brown top 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 during the last 10 minutes of baking, as the top can go from perfectly golden to burnt quickly. If you notice the top browning too quickly, you can cover the dish with aluminum foil to prevent overbrowning.

Crunch Factor

The pecan halves in this recipe provide a delightful crunch to the soft, moist bread pudding. To enhance the crunch factor, you can toast the pecans in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned, before folding them into the bread mixture.

Pro Kitchen Tricks

• Make ahead: You can prepare the bread mixture up to a day in advance and store it in the refrigerator overnight. This allows the flavors to meld together and the bread to absorb the liquid, resulting in an even more delicious bread pudding.
• Use leftovers: If you have leftover bread pudding, you can reheat it in the oven or microwave and serve it with a scoop of vanilla ice cream or whipped cream for an indulgent dessert.

Storage Tips

• Room temperature: Cool the bread pudding completely and store it at room temperature for up to 2 days.
• Refrigerate: Wrap the cooled bread pudding tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days.
• Freeze: Wrap the cooled bread pudding tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator or reheat in the oven or microwave.

Gift Packaging Ideas

This pecan pie bread pudding is a wonderful gift for friends and family, especially during the holiday season. Consider packaging it in a decorative tin or ceramic dish, wrapped in a festive towel or cloth, and topped with a ribbon or gift tag. You can also include a jar of maple syrup or a bag of pecan halves on the side for an extra-special touch.

Flavor Variations

• Different spices: Try adding a pinch of ground cardamom or a sprinkle of nutmeg to give your bread pudding a unique twist.
• Creative toppings: Top your bread pudding with a scoop of ice cream, whipped cream, or caramel sauce for an indulgent treat.
• Ingredient swaps: Substitute the pecans with walnuts or hazelnuts for a different nutty flavor, or use almond milk instead of heavy cream for a dairy-free option.

Troubleshooting

• Texture problems: If your bread pudding is too dry, try adding more heavy cream or eggs to the mixture. If it’s too wet, try adding more bread or baking it for a few more minutes.
• Ingredient replacements: If you don’t have pecans, you can substitute them with other nuts or even chocolate chips. If you don’t have heavy cream, you can use half-and-half or whole milk instead.
• Over/undercooking signs: Keep an eye on your bread pudding while it’s baking, and check for doneness by inserting a toothpick into the center. If it’s undercooked, the toothpick will come out wet or sticky. If it’s overcooked, the top will be too brown or the edges will be dry.

FAQs

• Can I freeze it? Yes, you can freeze the bread pudding for up to 2 months. Thaw overnight in the refrigerator or reheat in the oven or microwave.
• Is it gluten-free? No, this recipe contains gluten due to the bread. However, you can try substituting the bread with gluten-free bread for a gluten-free option.
• Can I double the recipe? Yes, you can double the recipe to make a larger batch of bread pudding. Just keep in mind that you may need to adjust the baking time accordingly.

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, crunchy pecans, and moist bread, it’s sure to become a new favorite in your household. Don’t be afraid to experiment with different spices, toppings, and ingredient swaps to make it your own, and don’t hesitate to share it with friends and family as a gift. Happy baking, and enjoy the cozy warmth of the fall season!