Description
A warm, nutty dessert that combines the best of pecan pie and bread pudding, featuring a crunchy-soggy texture that holds its shape when sliced.
Ingredients
Scale
- 450 g (10 cups) stale country bread, cubed
- 115 g (1/2 cup) unsalted butter
- 200 g (1 cup packed) light brown sugar
- 120 ml (1/2 cup) light corn syrup
- 4 large eggs
- 240 ml (1 cup) whole milk
- 240 ml (1 cup) heavy cream
- 10 ml (2 tsp) pure vanilla extract
- 30 ml (2 tbsp) bourbon (optional)
- 1/2 tsp kosher salt
- 200 g (2 cups) chopped pecans
- Sea salt flakes, a pinch
Instructions
- Preheat the oven to 180°C (350°F). Toast the chopped pecans on a baking sheet for 6–8 minutes until fragrant.
- Cube the stale country bread into 2–3 cm pieces; if using fresh bread, toast the cubes at 150°C (300°F) for 10–12 minutes.
- In a medium skillet, melt the unsalted butter, then stir in brown sugar and corn syrup until the mixture is glossy. Add toasted pecans and bourbon if using.
- Whisk together eggs, whole milk, heavy cream, vanilla extract, and kosher salt until smooth.
- Place the bread cubes in a baking dish and pour the custard over them, letting it soak for 15–30 minutes.
- Bake at 180°C (350°F) for 45–50 minutes until set with a slight jiggle.
- Sprinkle reserved toasted pecans and sea salt over the warm pudding before serving.
Notes
To prevent soggy bread pudding, use day-old bread or toast fresh bread before cubing. Store leftovers in the refrigerator or freeze for later use.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 36g
- Sodium: 260mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 165mg