Try this Pecan Pie Bread Pudding recipe, or contribute your own.
- Carbohydrate 24.4166125545219 g
- Cholesterol 294.579062522603 mg
- Fat 21.954951991674 g
- Fiber 0.654138047373818 g
- Protein 10.4511545328766 g
- Saturated Fat 9.024509797257 g
- Serving Size 1 1 Serving (161g)
- Sodium 164.032354231554 mg
- Sugar 23.7624745071481 g
- Trans Fat 2.15604266749465 g
- Calories 331 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Cube bread and place in a large bowl.
- In another bowl, beat eggs. Add milk, half & half, sugar, salt, and vanilla to the eggs and whisk. Pour over the bread. Allow to sit 5-10 minutes.
- In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
- Pour half of the bread mixture into an 8x8 inch pan.
- Top with half the pecan mixture.
- Spoon remaining bread mixture over this and then top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
- Place pan on a cookie sheet with an edge to catch any mixture that may boil over. Bake at 350 degrees for 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.
Using fresh bread instead of stale loaves results in a soggy, waterlogged custard because high-moisture crumb cannot absorb the dairy mixture properly. Stale bread has undergone retrogradation, allowing the starch molecules to crystallize and regain structural integrity under heat. Whisking eggs with milk, half-and-half, and granulated sugar creates a high-protein emulsion that traps moisture. When combined with brown sugar and butter, the Maillard reaction produces complex caramel compounds during baking.
Balancing Richness on the Plate
Rich desserts require high-acid counterparts to reset the palate. A tart fruit compote featuring fresh raspberries or blackberries cuts through the heavy dairy fats and dense pecan oils. Alternatively, pour unsweetened, freshly whipped heavy cream over a warm portion. The cold temperature contrasts sharply with the 350 degree Fahrenheit bake while diluting the intense sweetness of the brown sugar topping.- Place a rimmed baking sheet underneath the 8x8 inch pan to catch sugary spills during the 45 to 55 minute bake time.
- Ensure the center remains slightly wiggly when removed from the oven, as residual heat finishes setting the custard.
- Store leftovers covered in the refrigerator for up to three days.
