Butter Pecan Bread Pudding

Introduction:
Butter Pecan Bread Pudding is a warm, comforting dessert that combines rich buttery pecans and soft bread soaked in a creamy custard. This decadent dish is perfect for cozy family gatherings or a special weekend treat. Serve it with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent finish.

Why You’ll Love This Recipe:

• Rich and comforting: Warm, buttery flavors combined with the crunch of pecans make this bread pudding irresistible.
• Easy to prepare: Simple ingredients and minimal effort required for a crowd-pleasing dessert.
• Perfect for special occasions: Great for holiday dinners or a cozy dessert after a hearty meal.

Ingredients:

• 5 cups cubed day-old bread (French bread or brioche)
• 1 cup chopped pecans
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt

For the Butter Pecan Topping:

• 1/2 cup pecans, roughly chopped
• 1/4 cup unsalted butter
• 1/4 cup brown sugar

Instructions:

1. Prepare the Bread and Pecans:
   • Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
   • Spread the cubed bread in a single layer in the prepared baking dish.
   • In a skillet, melt the butter and add the pecans. Toast the pecans in the butter over medium heat for 2-3 minutes until fragrant and slightly golden. Set aside.
2. Make the Custard:
   • In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
   • Pour the custard mixture over the bread cubes, ensuring all the bread is evenly soaked. Gently press down on the bread to help it absorb the custard.
   • Scatter the toasted pecans evenly over the top.
3. Bake the Bread Pudding:
   • Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
4. Make the Butter Pecan Topping:
   • While the bread pudding is baking, prepare the butter pecan topping. In a small saucepan, melt the butter over medium heat. Add the chopped pecans and brown sugar, stirring until the sugar dissolves and the mixture becomes syrupy, about 3-4 minutes.
   • Remove from heat and set aside.
5. Serve:
   • Once the bread pudding is done, drizzle the warm butter pecan topping over the top. Serve warm with a scoop of vanilla ice cream or caramel sauce for extra indulgence.

Tips for Success:

• Bread Choice: Use day-old or slightly stale bread for the best texture. French bread, challah, or brioche are excellent options.
• Custard Soak: Allow the bread to sit in the custard mixture for a few minutes before baking to fully absorb the liquid.
• Extra Flavor: Add a splash of bourbon or rum to the custard mixture for a boozy twist.

Recipe Variations:

• Chocolate Butter Pecan: Add 1/2 cup of chocolate chips to the bread pudding for a chocolatey variation.
• Pecan Pie Bread Pudding: Swirl in a couple of tablespoons of caramel sauce before baking for a pecan pie-inspired dessert.
• Dairy-Free Option: Use almond milk and coconut cream in place of whole milk and heavy cream.

Serving Suggestions:

• Top with whipped cream or a scoop of ice cream for a rich, creamy contrast.
• Pair with a cup of coffee or hot chocolate for the ultimate comfort dessert experience.

Freezing and Storage:

• Storage: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze bread pudding in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat individual portions in the microwave or cover the entire dish with foil and warm in the oven at 325°F (165°C) until heated through.

Special Equipment:

• Baking Dish: A 9×9-inch baking dish works perfectly for this recipe.
• Skillet: For toasting the pecans and making the butter pecan topping.

FAQ:

• Can I make this ahead of time? Yes! You can assemble the bread pudding, refrigerate it overnight, and bake it the next day.
• Can I use a different type of nut? Yes, walnuts or almonds work well in place of pecans, though the buttery pecan flavor is ideal for this recipe.

Preparation Time:

• 15 minutes for prepping the ingredients and assembling the pudding.

Cook Time:

• 45 minutes for baking.

Total Time:

• 1 hour (including prep and cook time).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 500
• Protein: 8g
• Carbohydrates: 50g
• Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 150mg
• Sodium: 250mg
• Fiber: 3g
• Sugar: 30g

Butter Pecan Bread Pudding

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• Author: Adriel
• Total Time: 1 hour

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Ingredients

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• 5 cups cubed day-old bread (French bread or brioche)
• 1 cup chopped pecans
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt

For the Butter Pecan Topping:

• 1/2 cup pecans, roughly chopped
• 1/4 cup unsalted butter
• 1/4 cup brown sugar

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Instructions

• Prepare the Bread and Pecans:
  • Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
  • Spread the cubed bread in a single layer in the prepared baking dish.
  • In a skillet, melt the butter and add the pecans. Toast the pecans in the butter over medium heat for 2-3 minutes until fragrant and slightly golden. Set aside.
• Make the Custard:
  • In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  • Pour the custard mixture over the bread cubes, ensuring all the bread is evenly soaked. Gently press down on the bread to help it absorb the custard.
  • Scatter the toasted pecans evenly over the top.
• Bake the Bread Pudding:
  • Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
• Make the Butter Pecan Topping:
  • While the bread pudding is baking, prepare the butter pecan topping. In a small saucepan, melt the butter over medium heat. Add the chopped pecans and brown sugar, stirring until the sugar dissolves and the mixture becomes syrupy, about 3-4 minutes.
  • Remove from heat and set aside.
• Serve:
  • Once the bread pudding is done, drizzle the warm butter pecan topping over the top. Serve warm with a scoop of vanilla ice cream or caramel sauce for extra indulgence.

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 500 kcal
• Fat: 30g
• Carbohydrates: 50g
• Protein: 8g

Closing Notes:
Tried this Butter Pecan Bread Pudding recipe? We’d love to hear your thoughts! Share your feedback in the comments below, and tag us on social media with your delicious creations. Stay tuned for more comforting and delightful dessert recipes!