Pecan Pie Bread Pudding Without the Crust
Combining the decadent essence of pecan pie with the comforting feel of bread pudding, this recipe delivers a lighter, yet equally sumptuous dessert.
Servings: 8 servings
Calories: 200kcal
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 loaf day old French bread 16 oz, cubed
- 2.5 cups milk or dairy-free alternative
- 1 cup half & half
- 4 large eggs lightly beaten
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- 0.125 teaspoon salt
- 0.5 cup butter softened
- 1.5 cups packed brown sugar
- 1 cup pecans chopped
Instructions
- Preheat oven to 350°F (175°C). Cube bread and place in a large bowl.
- In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla together; whisk until combined. Pour over bread and allow to sit for 10 to 15 minutes.
- In a small bowl, combine softened butter, brown sugar, and pecans with a fork until it has the consistency of wet sand.
- Pour half of the bread mixture into an 8x8 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down slightly.
- Place pan on a cookie sheet to catch any overflow. Bake at 350°F (175°C) for 45 to 55 minutes. The center should be slightly wiggly but will set when cool.
Notes
Store in an airtight container for up to five days. Reheat in the microwave or oven.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 500IU | Calcium: 150mg | Iron: 1mg