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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Miscellaneous » Recipe: Pecan Pie Bread Pudding

November 27, 2013

Recipe: Pecan Pie Bread Pudding

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Oh snap. It’s the day before Thanksgiving and you still haven’t decided on what dessert to make. By this point, pumpkin pie, apple pie, pretty much all pies are probably claimed by someone else. But you said you’d bring dessert. YOU SAID.

But wait, what is this loaf of bread here, and these pecans? Can it be – it is – bread pudding.

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This dessert is one of the easiest things to make in a pinch, and even though it’s not pie, it brings out the spirit of pecan pie like you ain’t never seen before. Put some booze in their for good measure and you’ve got yourself a dessert to remember.

To make things even easier, throw everything into the pan the night before and let the bread soak overnight to take in all the pecan pie-flavored goodness. During your meal, pop these in the oven and they’ll be ready to go by dessert. If you want to make these entirely beforehand, that’s totally fine, but just warm them up before serving – if there’s one dessert that you don’t want ever want to eat cold, it’s bread pudding. It’s just not the same.

I hope everyone is offline this weekend spending time with friends and family! Mass eating aside, this truly is a time for thanks, and I gotta say, I’m thankful for all of y’all who stop by and read this blog thang of mine. Send me some dessert photos from your meals!


Happy Thanksgiving!

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Pecan Pie Bread Pudding

[ingredients]

Directions

  1. Spray a 9×9 pan or a 12-cup muffin tin and set aside.
  2. If the bread isn’t stale enough, spread the cubes on a baking tray and pop them in the oven for 10-15 minutes to dry them out. You want them pretty stale so they can soak up the caramel.
  3. Place the bread cubes in the prepared pan and set aside.
  4. In a medium, heavy-bottomed pan, combine the sugar with a few tablespoons of water until everything is evenly coated. Heat on high and caramelize until the sugar is a dark-brown color and a drop of it placed on the kitchen counter turns into a soft ball, about 8 minutes.
  5. Remove from heat and add cream, butter, salt, and bourbon. Let cool for 5 minutes.
  6. In a large bowl, whisk eggs and cinnamon. Add caramel and combine. Whisk in pecans.
  7. Pour the custard evenly over the bread cubes, pressing down on the bread to make sure everything is submerged. Wrap pan tightly and refrigerate overnight.
  8. Preheat the oven to 350 degrees. Unwrap pan and bake bread puddings for 30-35 minutes until the tops are crispy and toasty. Cool on a wire rack for at least 10 minutes before serving with more caramel sauce, chocolate sauce, or ice cream.

Filed Under: Miscellaneous Tagged With: Baking, Bourbon, Bread Pudding, Caramel, Fall, Holiday, Pecan Pie, Recipe, Thanksgiving

Reader Interactions

Comments

  1. Nancy @ gottagetbaked says

    November 27, 2013 at 7:50 pm

    Happy Thanksgiving! I love bread pudding and making one pecan pie flavoured is brilliant, especially with the bourbon! I can just imagine how good this would taste with ice cream and caramel. Droooool…

    Reply
    • Shikha says

      November 28, 2013 at 1:43 am

      Happy Thanksgiving to you, too! What’s on your menu? I can’t wait to see photos!

      Reply
  2. Lorraine @ Not Quite Nigella says

    December 2, 2013 at 1:07 am

    Love the sound of these-pecan pie is much fussier to make than this sounds! 😀

    Reply
    • Shikha says

      December 2, 2013 at 3:54 pm

      Lorraine, I agree – and who doesn’t love bread pudding?!

      Reply
  3. Barbara @ Barbara Bakes says

    December 2, 2013 at 7:58 pm

    What a fantastic idea. So much better to have individual servings.

    Reply
    • Shikha says

      December 2, 2013 at 10:39 pm

      Thanks Barbara, I agree! Not that it stops me eating two of these ones though 😉

      Reply
  4. Kelly says

    December 3, 2013 at 4:42 am

    Love this idea of baking the bread pudding into bite-sized muffins. Thanks for sharing Shikha, I am a big fan of pecan pie but love how much easier these are to make 🙂

    Reply
    • Shikha says

      December 3, 2013 at 12:06 pm

      I love pecan pie, too, but I also feel that around the holidays there are so many pies to be had that it becomes difficult to distinguish one from the next. This way, I get the best of all pie-flavored things!

      Reply
  5. Sandy says

    December 3, 2013 at 1:57 pm

    I always love easy recipes, these sound excellent

    Reply
    • Shikha says

      December 5, 2013 at 11:15 am

      Thanks, Sandy, and thanks for stopping by!

      Reply
  6. Marcie says

    December 3, 2013 at 7:29 pm

    Oh my, these look so incredible! I love that they’re in individual portions — I’m always a sucker for that. I need to pin these!

    Reply
    • Shikha says

      December 5, 2013 at 11:16 am

      Wooooo love me a good Pinterest pin!

      Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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