Best Easy Pecan Pie Bread Pudding Recipes

PECAN PIE BREAD PUDDING

Pecan Pie Bread Pudding image

This rich and custardy dessert tastes like a cross between pecan pie and bread pudding. And if that wasn't decadent enough, we added a homemade praline sauce to top it all off. Day-old French bread is the best choice for this bread pudding. Allow the bread to sit for an hour in the custard mixture before baking to make sure that the bread cubes completely soak up the custard. It will seem like a lot of liquid when you initially begin adding the custard mixture it to the bread, but the bread will act like a sponge and absorb everything in an hour. Don't worry if the top is uneven-when it bakes, it will be extra crunchy. Serve the bread pudding warm (if you're making it ahead, it reheats well in the oven), topped with warm praline sauce and scoops of vanilla ice cream. If you're lucky enough to have leftovers, our Test Kitchen recommends eating it for breakfast with coffee.

Provided by Pam Lolley

Time 2h25m

Yield servings

Number Of Ingredients 16

Ingredients

6 large eggs
3 cups heavy whipping cream
3 cups whole milk
1 1/2 cups dark brown sugar, packed
1/2 cup dark corn syrup
2 tablespoons vanilla extract
1/2 teaspoon salt
1 16 ounce day-old French bread loaf, cut into 1-inch cubes (about 14 cups)
Cooking Spray
2 cups pecans, toasted and coarsely chopped
3 tablespoons butter
1 tablespoon all-purpose flour
1 cup heavy cream
1/2 cup dark brown sugar, packed
2 tablespoons vanilla extract
1/4 teaspoon salt

Steps:

Prepare the Pecan Pie Bread Pudding: Whisk together eggs, cream, milk, brown sugar, corn syrup, vanilla, and table salt in a very large bowl. Add bread cubes, stirring to thoroughly coat. Let stand 1 hour, stirring occasionally to ensure an even coating.
Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with cooking spray. Stir pecans into bread mixture, and transfer mixture to prepared dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 10 minutes.
Meanwhile, prepare the Praline Sauce: Melt butter in a small saucepan over medium-low; whisk in flour, and cook, whisking constantly, until foamy and golden brown, 3 to 4 minutes. Whisk in cream and brown sugar; cook, whisking constantly, until thickened, about 3 minutes. Whisk in vanilla and salt; cook, whisking constantly, until bubbly, 2 to 3 minutes. Serve immediately over warm bread pudding.

PECAN PIE BREAD PUDDING

Pecan Pie Bread Pudding image

A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they'll love.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 1h35m

Yield 9

Number Of Ingredients 13

Ingredients

1 (6 ounce) mini loaf French bread, cubed
Crisco® Original No-Stick Cooking Spray
6 large eggs
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
¾ cup dark corn syrup
½ cup firmly packed brown sugar
½ cup butter, melted
1 tablespoon vanilla extract
1 ½ cups coarsely chopped pecans, divided
1 (1/4 cup) scoop Vanilla ice cream
1 teaspoon Hungry Jack® Original Syrup
1 teaspoon Smucker's® Sundae Syrup™ Caramel Flavored Syrup
1 teaspoon Whipped topping

Steps:

Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.
Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.
Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.

Nutrition Facts : Calories 661.8 calories, Carbohydrate 62.8 g, Cholesterol 168.3 mg, Fat 32.1 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 12.1 g, Sodium 357 mg, Sugar 35.9 g

LEFTOVER PECAN PIE BREAD PUDDING

Leftover Pecan Pie Bread Pudding image

Completely reinvent your leftovers: Fold pieces of leftover pecan pie into a bread pudding made from leftover dinner rolls and bake until golden brown.

Provided by Food Network Kitchen

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

Cooking spray
10 cups 1/2-inch pieces of leftover dinner rolls
1 cup evaporated milk
1 cup milk
1/2 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
Large pinch of freshly grated nutmeg
Kosher salt
3 slices of leftover pecan pie, cut into bite-size pieces
Vanilla ice cream, for serving

Steps:

Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray.
Spread the bread pieces in a single layer on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
Whisk together the evaporated milk, milk, sugar, vanilla, eggs, nutmeg and a pinch of salt in a large bowl. Add the cooled bread cubes. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
Stir the pecan pie pieces into the mixture and transfer to the prepared baking dish. Bake until the bread pudding is set and golden, 30 to 40 minutes. Let rest for a few minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream.

PECAN PIE BREAD PUDDING

Pecan Pie Bread Pudding image

Rich, decadent, and boozy, this bread pudding recipe is very flavorful. It has layers of rich, delicious bread pudding and is full of pecans. The rum sauce makes the pudding sweeter and richer. This is easy to throw together. Don't let the rum scare you. The flavor is there, but it's not overbearing. We served it with some...

Provided by Gina Davis

Categories Cakes

Time 1h20m

Number Of Ingredients 14

Ingredients

6 large eggs beaten
1 c light Karo syrup
1 c heavy cream
1/2 c butter, melted
2 tsp vanilla extract
1 c sugar
1/4 c dark rum or bourbon
8 c cubed bread (use a hearty or heavy bread) does not have to be stale or toasted
1 c chopped or halved pecans divided
RUM SAUCE
1 stick butter
1 c sugar
1/4 c dark rum or bourbon
1/4 c water (if you want a heavy rum or bourbon flavor omit water and use liquor in its place

Steps:

1. I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
2. In a large mixing bowl add eggs and slightly beat.
3. Add everything but the bread and pecans. Mix well until it is combined really good.
4. Fold in bread and half the pecans.
5. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
6. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
7. Pour everything into your prepared baking dish.
8. Top with remaining pecans.
9. Pop in the oven and bake for 60 minutes.
10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
12. Remove from oven.
13. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
14. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
15. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.