Pecan Pie Bread Pudding
Whether it's breakfast or dessert, this recipe for pecan pie bread pudding is a fit for any occasion! And is the center for many new memories to be created!
Bread Pudding, Pecan Pie, Pecan Pie Bread Pudding
cubed bread, use day old or bread starting to dry out
(5-6 cups cubed is about 3/4-1 loaf of bread)
heavy whipping cream
Pecan Pie Filling & Topping
unsalted butter, softened
(1 stick of butter)
brown sugar, packed
pecans, rough chopped
Preheat oven to 350° degree. Grease a 9x13 pan with non-stick cooking spray.
Dice ¾ to 1 loaf of old bread into small cubes (enough to get 5-6 cups of bread cubes).
In a medium-sized mixing bowl, mix eggs, sugar, milk, heavy whipping cream, vanilla, and spices together until well combined.
Pour egg/milk mixture over bread cubes. Gently stir until bread cubes are well coated in the mixture.
In a separate bowl, combine softened butter, brown sugar, and chopped pecans. Make sure butter and sugar is well combined and there are no clumps of either ingredient.
Pour half of the coated bread cubes and any remaining egg mixture into the prepared pan.
Sprinkle half of the butter/brown sugar topping over the soaked bread cubes.
Top with the remaining coated bread cubes and sprinkle remaining butter/brown sugar filling on top.
Bake at 350° for 40-45 minutes, or until edges start to turn golden brown and the center is "set" (or not jiggly).
*Note* - Pecan Pie Bread Pudding can be served either cold or warm. Adding a splash of cream to it is a great addition!