This Pecan Pie Bread Pudding could also be titled Best.Thing.Ever. I know that’s a strong statement to make, but geez…it was pretty darn tasty. If I do say so myself. And I do. Because I have a blog and that’s sort of my job…to let y’all know when something should be put on your “to make” list ASAP. This would make an excellent breakfast/brunch dish for the holidays too. Just sayin’. Since it’s already NOVEMBER! (Don’t ask me how that happened already!)
I’m calling this breakfast, but slap some vanilla ice cream on that bad boy and it could become dessert. I think I ate it for every meal until I gave the last two pieces to my parents so they could experience it’s awesomeness. And the fact that I couldn’t button my jeans. Calorie friendly it is not.
It’s like pecan pie and French toast casserole got together and had a baby. A sweet, delicious, nutty baby.
This is what dreams are made of right here.
Ingredients
- 8 cups bread, torn into bite-size pieces (I used Challah, could also use Italian, French, King’s Hawaiian, etc.)
- 2 tablespoons melted butter
- 3 eggs
- 1 1/4 cup light corn syrup
- 1/3 cup packed brown sugar
- 1/4 cup white (granulated) sugar
- 1 teaspoon maple or vanilla extract (I used ½ teaspoon of each)
- 1/2 teaspoon salt (omit if using salted butter)
- 1 teaspoon cinnamon
- 1 cup pecans, roughly chopped
Instructions
- Preheat oven to 375 degrees F.
- Line an 8 x 8 or 9 x 9 baking dish with parchment paper and spray with cooking spray.
- Pour your bread pieces into the baking dish. It will be very full, gently press it down into pan.
- Drizzle melted butter over bread.
- In a large mixing bowl, combine the eggs, corn syrup, sugars, extract(s), salt (if using) and cinnamon.
- Stir pecans into sugar mixture, then pour over bread. Gently press the bread down into the pan so everything is coated.
- Bake for 40-45 minutes.
Recipe Source:
Once done, you can use the parchment paper to lift the casserole out for easy cutting. Enjoy!
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You had me at pecans!! 😀
So, should I let it sit for about 30 minutes before popping into the oven so the egg can absorb into the bread? (Did you know pecan pie is my all time fav pie in the whole wide world?) ~xxoo~
Sorry for the delayed response, I haven’t quite figured out all the ins and outs of WordPress and didn’t get an email that I had comments! I didn’t let mine sit, but I don’t think it would hurt if you did. The bread gets coated well in syrupy goodness, but doesn’t get too “eggy” like some casseroles…but that may depend on the type of bread used too. In other words, I’m not sure! (Pecan Pie is also my oldest daughter’s favorite!) *hugs*
Yep, I’d eat it for breakfast and again for dessert too! This looks amazing!
Thanks! I wish I had some with my coffee right now!
Wow, this looks amazing! Thank you so much for taking the time to share your incredible recipes with us at Brag About It!
Laurie
OMGosh Girl fab as always. Another one I don’t think I would be able to share .. lol
Yeh Baby – You are barking up my tree! =) This sounds gloriously wonderful. Thanks a million for sharing with us at Weekend Potluck. Hope you have a super week ahead.
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Wishing you a bountiful Thanksgiving and enjoy your new Red Plate!
Miz Helen
Thank you Miz Helen!
Congratulations! This post is featured over at Diana Rambles this week and has been pinned in the Featured at Diana Rambles board at Pinterest, Yummed, and shared on Twitter. Please grab a featured button via the post guidelines graphic. Thanks for sharing this awesome recipe!
Thank you so much Diana!