Combining the decadent essence of pecan pie with the comforting feel of bread pudding, Pecan Pie Bread Pudding Without the Crust emerges as a culinary innovation. This recipe strips away the traditional crust to deliver a lighter, yet equally sumptuous dessert. Perfect for those avoiding gluten or watching their carbohydrate intake, this dish offers the full flavor of pecan pie in a lush, custard-soaked bread pudding that’s easy and quick to prepare.
Essential Ingredients and Substitutions
Ingredients at a Glance
- Stale bread, cubed: Ideal for ensuring maximum absorption of the custard mix.
- Milk or dairy-free alternatives: Catering to dietary preferences.
- Eggs: The binding agent that gives the pudding its structure.
- Pecans: Adding a crunchy texture and nutty flavor.
- Brown sugar: For that caramelized sweetness.
- Vanilla extract: Enhances the overall flavor of the dessert.
- Cinnamon and nutmeg: Spices that offer warmth and depth.
- Salt: Balances the sweetness.
Substituting Smart
- Gluten-Free Bread: A perfect alternative for those with gluten sensitivities.
- Non-Dairy Milk: Options like almond, soy, or coconut milk can be used.
- Egg Alternatives: Flax eggs or egg replacer for a vegan variant.
- Sugar Substitutes: Consider using coconut sugar or a sugar-free blend.
Step-by-Step Preparation
Preparing the Bread Base
- Dry the Bread: Cube and dry the bread slightly to enhance custard absorption.
- Layering: Alternate layers of bread and pecans in the baking dish.
Creating the Custard Mix
- Mix Wet Ingredients: Whisk together milk, eggs, vanilla, and spices.
- Combine: Pour the mixture over the layered bread, ensuring even soaking.
Baking to Perfection
- Bake: At 350°F (175°C) for 40-45 minutes. The pudding should be set but not dry.
- Cooling: Allow to cool slightly before serving to firm up the texture.
Customization and Add-ins
Transform the basic pecan pie bread pudding into an array of desserts with these simple additions:
- Chocolate Chips: For a chocolate pecan pie twist.
- Fruit Layers: Add layers of apples or pears for a fruity variation.
- Nut Varieties: Swap pecans for walnuts or almonds for a different taste and texture.
Nutritional Benefits
Choosing a crustless version means reduced carbohydrates and fats. Pecans bring a wealth of health benefits, including:
- Healthy Fats: Essential for heart health.
- Protein and Fiber: Aid in digestion and keep you satiated.
Serving and Storage
Serving Suggestions
- Warm with Ice Cream: Serve warm with a scoop of vanilla ice cream for a classic touch.
- Caramel Drizzle: Enhance with caramel sauce for added decadence.
Storage
- Refrigerate: Store in an airtight container for up to five days.
- Reheat: Warm up in the microwave or oven for best results.
Troubleshooting Common Mistakes
- Avoid Over Soaking: Too much liquid can lead to a soggy pudding.
- Monitor Baking Time: Overbaking can dry out the pudding. Keep an eye on your oven.
Frequently Asked Questions
Can I use any type of bread? Yes, any bread that holds up well to soaking, including gluten-free options, is suitable.
How can I make this dessert nut-free? Substitute pecans with seeds like sunflower or pumpkin.
Is this recipe suitable for diabetics? While lower in carbs, it’s essential to adjust sweeteners as recommended by a healthcare provider.
Can I make this pudding ahead of time? Absolutely, assemble it a day in advance and bake when ready to serve.
How can I ensure the pudding comes out perfect every time? Follow the soaking and baking tips closely and always use a preheated oven.
Conclusion
Pecan Pie Bread Pudding Without the Crust represents a delightful reimagining of two traditional desserts, providing a healthier, versatile, and utterly delicious alternative to satisfy sweet cravings. It’s an excellent choice for various dietary needs and preferences, proving that you can enjoy rich, indulgent flavors without the guilt.
Ingredients
- 1 (16 oz) loaf day old French bread
- 2 and ½ cup milk
- 1 cup half & half
- 4 eggs, lightly beaten
- 1 cup granulated sugar
- 1 Tablespoon vanilla
- ⅛ teaspoon salt
- ½ cup butter, softened
- 1 and ½ cup packed brown sugar
- 1 cup pecan, chopped
Instructions
Preheat oven to 350*. Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
Pour half of the bread mixture into a 8x8 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.
Enjoy!
