Pecan Pie Bread Pudding Without the Crust
Creamy, nutty, and perfectly sweet, this Pecan Pie Bread Pudding Without the Crust is the kind of dessert that warms the whole kitchen and puts everyone in a good mood.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
Ingredients
Ingredients
- 1 loaf day old French bread, cubed (about 8 to 10 ounces of bread; cut into 1-inch cubes)
- 2.5 cups milk or dairy-free alternative room temperature
- 1 cup half & half room temperature
- 4 large eggs lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 0.5 cup butter (1 stick; softened, room temperature for easy mixing)
- 1.5 cups packed brown sugar lightly packed
- 1 cup pecans, chopped (toasted lightly for extra flavor if desired)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan. Cube the day-old French bread into roughly 1-inch pieces and place them in a large mixing bowl so the custard can soak in evenly.
- In another bowl, whisk the eggs until foamy. Add the milk, half & half, granulated sugar, salt, and vanilla extract. Whisk until everything is fully combined and the sugar has started to dissolve. Pour this custard over the cubed bread, pressing gently with a spatula so the bread soaks up the liquid. Let the mixture sit for 10 to 15 minutes; stir once or twice so the cubes absorb the custard uniformly.
- While the bread soaks, make the pecan topping. In a small bowl, combine the softened butter, packed brown sugar, and chopped pecans. Use a fork to mix until the mixture resembles wet sand with small, sticky clumps.
- Assemble the pudding by pouring half of the soaked bread mixture into the prepared 8×8 inch pan. Evenly sprinkle half of the pecan-brown sugar mixture over the bread. Spoon the remaining bread mixture on top, followed by the remaining pecan mixture. Gently press down with the back of a spoon to compact the layers slightly.
- Place the pan on a cookie sheet to catch any overflow. Bake in the preheated oven at 350°F (175°C) for 45 to 55 minutes. The center should still have a slight jiggle but not be liquid; it will continue to set as it cools. For a deeper top color, place under the broiler for 1 to 2 minutes at the end, watching closely to avoid burning.
Notes
Let the pudding rest for at least 10 minutes before serving so slices hold together better.