Warm Pecan Pie Bread Pudding
A cozy dessert combining soft custardy bread with crunchy pecans and sweet syrup, perfect for gatherings.
Ingredients
Main ingredients
- 4 cups cubed bread Day-old bread preferred
- 2 cups milk Can substitute with almond or oat milk
- 1 cup heavy cream Coconut cream for a non-dairy option
- 1 cup sugar Can substitute with brown sugar or maple syrup
- 4 large eggs Can use flax eggs or chia seeds for a vegan option
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ½ cup corn syrup
- ½ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cubed bread with milk and heavy cream. Allow the mixture to soak for about 15 minutes.
- In another bowl, whisk together sugar, eggs, vanilla extract, corn syrup, and salt until smooth.
- Gently mix the egg mixture into the soaked bread, being careful not to break the bread.
- Fold in the chopped pecans.
Baking
- Grease your baking dish and pour in the mixture, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the center is set.
- Let cool for 10-15 minutes before slicing into squares.
Serving
- Serve warm, optionally topped with whipped cream, ice cream, or caramel sauce.
Notes
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven.