Friday, February 21, 2014

Pecan Pie Bread Pudding

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Pecan Pie has to be one of my hubby’s favorite pies, so I thought this dessert would be a win. Sadly it was just ok. The flavor is good, it just made the bread really chewy and almost hard. Maybe if you cut the bread up into small cubes instead of 1 inch cubes like I did it might be better.

Pecan Pie Bread Pudding

(Adapted from Something Swanky)


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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.


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Pour the melted butter over the bread.


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In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.


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Stir in the pecans.


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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.


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Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!

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  2. I have a 'thing' about bread pudding. It is like when I see a man wearing loafers I have to take a moment and check him out. I see a bread pudding recipe I have to take the time and check it out. Albeit with the words 'pecan pie' in the title, I probably would have checked it out despite my positive predisposition toward bread puddings. Yum, not an original comment, but heartfelt.