Pecan Pie Bread Pudding
The flavors of warm and nutty pecan pie meet creamy, custardy bread pudding in this twist on a holiday classic.
15 min
Prep Time
45 min
Cook Time
6-8
Servings
Ingredients
- 2 cups whole milk
- 2 tablespoons (¼ stick) unsalted butter, more for greasing pan
- 1 teaspoon vanilla extract
- ⅓ cup dark brown sugar, plus 2 tablespoons
- ¼ teaspoon kosher salt
- ½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
- 2 cups pecan halves
- 2 eggs, beaten
Products used
-
Whole Milk
Directions
-
Step 1
Heat oven to 350º F. Spread pecans on a rimmed baking sheet and toast in the oven for 10 minutes, stirring once to toast evenly. -
Step 2
In a small saucepan over medium heat, melt butter. Brown the butter by cooking and stirring constantly, until the butter begins to foam and sizzle. Cook until foam subsides and the milk solids at the bottom of the pan are golden brown. Turn off the heat and whisk in milk, vanilla, brown sugar, salt, and toasted pecans. Set aside to cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread. -
Step 3
Add eggs to cooled milk mixture and whisk; pour mixture over bread. Sprinkle with remaining 2 tablespoons of dark brown sugar and bake for 30 minutes, or until custard is set and edges of bread have browned. Serve warm or at room temperature with vanilla ice cream.
