Description
A comforting dessert combining the flavors of pecan pie and bread pudding, featuring toasted pecans and a rich custard.
Ingredients
Scale
- 450 g stale bread (about 1 lb or 8 cups, cubed)
- 240 ml whole milk (1 cup)
- 240 ml heavy cream (1 cup)
- 4 large eggs (about 200 g)
- 200 g light brown sugar (1 cup, packed)
- 85 g unsalted butter (6 tbsp, melted)
- 150 g pecans (1 1/2 cups, toasted and chopped)
- 80 ml dark corn syrup or molasses (1/3 cup)
- 10 ml vanilla extract (2 tsp)
- 30 ml bourbon or dark rum (2 tbsp, optional)
- 1/2 tsp salt
- 60 g raisins or chopped crystallized ginger (optional, for extra texture)
Instructions
- Dry and toast the bread: Cut bread into cubes and dry in the oven.
- Toast the pecans: Spread pecan halves on a baking sheet and toast.
- Make the pecan glaze: Melt butter, corn syrup, and sugar in a saucepan.
- Whisk the custard: Combine eggs, milk, cream, sugar, salt, and glaze.
- Combine bread and custard: Pour custard over the bread, pressing gently.
- Bake until set: Preheat oven and bake the mixture.
- Finish under the broiler (optional): Crisp the topping under the broiler.
Notes
Let the bread pudding rest for 10 minutes before serving for cleaner slices. Option to refrigerate overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 36g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg