Pecan Pie Bread Pudding
8 cups bite-sized bread pieces
3 large eggs
1 1/4 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon maple or vanilla extract
1/2 teaspoon salt
1 tsp. cinnamon
1 cup pecans, halved or chopped
Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
Place all of the bread pieces into the baking dish.
Pour the melted butter over the bread.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!
Notes about this recipe:
You can use vanilla extract, but the Maple extract really puts this recipe over the top and gives it that “french toast” taste!
I used really, really fresh bread. I think most bread pudding recipes call for stale bread. And I’m not sure it really makes a difference or not, but I just wanted to note that here. I think it may have made the bread a little more immediately absorbent. If you use older bread, maybe let it soak up the pecan pie filling for about 10 minutes before baking.
Grease the dish REALLY well!!
8 cups bite-sized bread pieces
3 large eggs
1 1/4 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon maple or vanilla extract
1/2 teaspoon salt
1 tsp. cinnamon
1 cup pecans, halved or chopped
Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
Place all of the bread pieces into the baking dish.
Pour the melted butter over the bread.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!
Notes about this recipe:
You can use vanilla extract, but the Maple extract really puts this recipe over the top and gives it that “french toast” taste!
I used really, really fresh bread. I think most bread pudding recipes call for stale bread. And I’m not sure it really makes a difference or not, but I just wanted to note that here. I think it may have made the bread a little more immediately absorbent. If you use older bread, maybe let it soak up the pecan pie filling for about 10 minutes before baking.
Grease the dish REALLY well!!
No comments:
Post a Comment