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.
- 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
- 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.
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Once done, you can use the parchment paper to lift the casserole out for easy cutting. Enjoy!
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How do you improve upon a classic? By browning the butter. It takes the awesomeness of butter and amps it up times ten. True story. I discovered what all the fuss about brown butter was quite by accident when making my most favorite Chicken and Dumpling Casserole. Best mistake I ever made in the kitchen. So, when my daughter wanted to make pecan pie for Thanksgiving, and she found a recipe using brown butter, I knew it would be a winner.
I was so right! I apologize for the less than stellar cell phone pics. Per usual, I had several things going on in the kitchen and the light…ugh. I do not like that it gets dark so early now! My mother declared this the best pecan pie she has ever eaten. And just in case you are not aware, my mom is always right.
This one got a little overdone…it wasn’t quite as full as the first. I would recommend using a deep dish pie crust, but we used two regular/standard crusts.
- 1 (9-inch) deep dish pie crust
- 1 cup sugar
- 1 cup corn syrup
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 eggs, beaten
- 1/2 cup butter (one stick)
- 2 cups pecans, chopped (plus additional pecan halves for decorating tops if desired)
- Pre-heat oven to 350 degrees.
- In a medium heat proof bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon.
- Add eggs and whisk until combined.
- In a small sauce pan, melt butter on medium heat, stirring frequently until butter turns brown and fragrant. This will take 4-5 minutes. Remove from heat.
- Stir brown butter a few tablespoons at a time into your sugar mixture (to avoid cooking the eggs). Once you have added about half the butter, you can slowly pour the remaining in, continuing to stir.
- Stir in chopped pecans, and pour into pie crust.
- Decorate the top with additional pecans if desired.
- Bake for approximately 50 minutes, then check to see if crust is getting too dark, if so, loosely cover with foil and bake an additional 10-15 minutes. Check pie to see if the filling is set. The outer edges should be firm, with a slight jiggle in the middle. If it seems very “jiggly” or loose, continue to bake until set.
- Once done, remove from oven and let cool for 3-4 hours before slicing. We like to make ours the day before.
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*We like our pecan pie a little more on the done side, whereas some people like it very gooey and runny. So baking time is going to depend on personal preference. And if you are like us, just guessing and luck. I’m kidding. (Not really.)
This was so good that I’m sure it will make another appearance at Christmas! (and to think I didn’t used to like pecan pie!)
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