So, I made a ton of bread in my last post. There is only two of us in the house, so I don’t know what I was thinking when I made two loaves. Correction: two MASSIVE loaves. Brioche bread is heavenly, but wow, I came out of last week with a LOT of bread.
The nice thing that came out of the mass amount of bread I made is a chance to make bread pudding! We aren’t huge bread eaters (again, what was I thinking?!? Oh, right… Brioche.) I scoured the internet for recipes to make some really good bread pudding, and finally settled on this Pecan Pie Bread Pudding. It looked absolutely incredible, and I knew that I had to try it.
I had enough bread to double the recipe, so I did. It was enough to fill a 9×13 pan, but I’ve only included the original recipe, which is half of what I made. One thing I’ve learned about bread pudding is that it works the best with day old or stale bread. That way, the dry bread can soak up all that liquid and become gooey, delicious bread pudding.
Another nice thing is that bread pudding is so easy to make. It usually doesn’t take very long, and this one is so easy! There’s only two dishes to clean afterwards.
It was an absolute snap to make, and man did it smell good in the oven! Paul was so excited when I told him I was going to make Pecan Pie Bread Pudding, he was planning out exactly how he wanted to eat it (warm topped with vanilla ice cream).
Not going to lie, this recipe is simple, but sweet and rich. Like, stay away if you have a sugar problem sweet. There is tons of corn syrup, brown sugar and white sugar. For sweet lovers, this is your dream come true!
Still, go make this as an indulgent treat to use up that leftover bread you keep forgetting about!
Yield: 1 8×8 pan
8 c. bread pieces, in bite-sized pieces
1¼ c. light corn syrup
1/3 c. light brown sugar
¼ c. sugar
2 tbsp. butter, melted
1 tsp. vanilla or maple extract
½ tsp. salt
1 tsp. cinnamon
1 c. pecans, chopped
Preheat oven to 375°F.
Spray the baking dish with non-stick cooking spray.
Place all of the bread pieces into the baking dish. Pour the melted butter over the bread.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, sugar, the extract, cinnamon and salt. Stir in the pecans and pour evenly over the bread pieces.
Use a spatula to make sure all of the bread is soaked with the egg mixture.
I also chopped up a bit of extra pecans and sprinkled them on top before placing in the oven.
Bake in the preheated oven for 45 minutes. Serve warm with whipped cream or ice cream.