How To Make Pecan Pie Bread Pudding

We can’t help but love recipes that utilize things that are on their way out of the kitchen. Bread pudding is definitely one of those dishes. If you have a big baguette that’s too stale to use for anything else, this new take on an old classic is the perfect use for it. By cutting up the bread into crouton size pieces and then adding a mixture of milk, eggs, sugar, vanilla extract, cinnamon and chopped pecans, letting it sit and baking it for nearly an hour, you get this beautiful, custardy dish that’s overflowing with amazing flavor. The texture of the bread becomes cake like and with every spoonful you get a taste of caramel, cinnamon, vanilla and the toasted goodness of the pecans. If it’s your style, you can add in some raisins as well for a little bit of extra texture or just stick with the pecans. Either way, once you learn to cook this recipe it will surely become a household favorite. Just wait until the moment they smell the intoxicating aromas permeating from the oven!

We can’t stop raving about this bread pudding recipe with a bit of a Southern twist. Follow this online pastry class and make it for breakfast or dessert for an easy fan favorite.

 

Pecan Pie Bread Pudding Recipe

Ingredients:

1 loaf day old French bread
2 ½ cups milk
1 cup half & half
4 large eggs, lightly beaten
1 cup granulated sugar
1 tbsp vanilla extract
Pinch salt
½ tsp cinnamon
¼ cup packed brown sugar
1 cup pecans, chopped

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Directions:

1. Preheat oven to 350F.

2. Cube bread and lightly toast in the oven for approximately 7 minutes. Allow to cool and then add to large mixing bowl.

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3. In another bowl, whisk together the eggs, milk, half & half, sugars, salt, cinnamon and vanilla. Add pecans and mix thoroughly. Pour mixture over toasted bread and let sit for at least 10 minutes so mixture can incorporate in.

4. In a greased 8X8 baking dish, add in the mixture and sprinkle with some more chopped pecans.

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5. Place pan on cookie sheet so any boil over is caught. Bake at 350F for 45-55 minutes or until center is still slightly wiggly.

6. Let cool for at least 10 minutes before serving.

Want to attend culinary school online? Check out Escoffier Online International Culinary Academy!

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Special Thanks:

Talent: Lauren Nolan of Lake Shore Lady

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Free & Easy” by Philip Guyler

2 Comments

  1. At last some ratalnioity in our little debate.

  2. Hallelujah! I needed this-you’re my savior.

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