Pecan Bread Pudding Recipes

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PECAN PIE BREAD PUDDING



Pecan Pie Bread Pudding image

A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they'll love.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h35m

Yield 9

Number Of Ingredients 13

1 (6 ounce) mini loaf French bread, cubed
Crisco® Original No-Stick Cooking Spray
6 large eggs
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
¾ cup dark corn syrup
½ cup firmly packed brown sugar
½ cup butter, melted
1 tablespoon vanilla extract
1 ½ cups coarsely chopped pecans, divided
1 (1/4 cup) scoop Vanilla ice cream
1 teaspoon Hungry Jack® Original Syrup
1 teaspoon Smucker's® Sundae Syrup™ Caramel Flavored Syrup
1 teaspoon Whipped topping

Steps:

  • Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.
  • Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.
  • Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.

Nutrition Facts : Calories 661.8 calories, Carbohydrate 62.8 g, Cholesterol 168.3 mg, Fat 32.1 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 12.1 g, Sodium 357 mg, Sugar 35.9 g

EASY PECAN PIE BREAD PUDDING



Easy Pecan Pie Bread Pudding image

Love bread pudding and pecan pie? Now you can enjoy the flavors of pecan pie in a creamy and delicious bread pudding that is super easy to make. And, easy to clean up with this pan! Serve while slightly warm with some fresh whipped cream or a scoop of vanilla ice cream.

Provided by T-fal

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h10m

Yield 8

Number Of Ingredients 8

1 loaf day-old French baguette
5 eggs
3 ½ cups whole milk
1 cup sugar
1 tablespoon vanilla extract
½ cup butter
1 ½ cups brown sugar
1 ½ cups shelled pecan halves

Steps:

  • Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
  • Preheat oven to 350 degrees F.
  • In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
  • Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
  • Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
  • Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
  • Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
  • Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

Nutrition Facts : Calories 719.1 calories, Carbohydrate 91.8 g, Cholesterol 157.4 mg, Fat 33.7 g, Fiber 3.3 g, Protein 16 g, SaturatedFat 11.8 g, Sodium 544.8 mg, Sugar 58.9 g

PECAN PIE BREAD PUDDING



Pecan Pie Bread Pudding image

This rich and custardy dessert tastes like a cross between pecan pie and bread pudding. And if that wasn't decadent enough, we added a homemade praline sauce to top it all off. Day-old French bread is the best choice for this bread pudding. Allow the bread to sit for an hour in the custard mixture before baking to make sure that the bread cubes completely soak up the custard. It will seem like a lot of liquid when you initially begin adding the custard mixture it to the bread, but the bread will act like a sponge and absorb everything in an hour. Don't worry if the top is uneven-when it bakes, it will be extra crunchy. Serve the bread pudding warm (if you're making it ahead, it reheats well in the oven), topped with warm praline sauce and scoops of vanilla ice cream. If you're lucky enough to have leftovers, our Test Kitchen recommends eating it for breakfast with coffee.

Provided by Pam Lolley

Time 2h25m

Yield servings

Number Of Ingredients 16

6 large eggs
3 cups heavy whipping cream
3 cups whole milk
1 1/2 cups dark brown sugar, packed
1/2 cup dark corn syrup
2 tablespoons vanilla extract
1/2 teaspoon salt
1 16 ounce day-old French bread loaf, cut into 1-inch cubes (about 14 cups)
Cooking Spray
2 cups pecans, toasted and coarsely chopped
3 tablespoons butter
1 tablespoon all-purpose flour
1 cup heavy cream
1/2 cup dark brown sugar, packed
2 tablespoons vanilla extract
1/4 teaspoon salt

Steps:

  • Prepare the Pecan Pie Bread Pudding: Whisk together eggs, cream, milk, brown sugar, corn syrup, vanilla, and table salt in a very large bowl. Add bread cubes, stirring to thoroughly coat. Let stand 1 hour, stirring occasionally to ensure an even coating.
  • Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with cooking spray. Stir pecans into bread mixture, and transfer mixture to prepared dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 10 minutes.
  • Meanwhile, prepare the Praline Sauce: Melt butter in a small saucepan over medium-low; whisk in flour, and cook, whisking constantly, until foamy and golden brown, 3 to 4 minutes. Whisk in cream and brown sugar; cook, whisking constantly, until thickened, about 3 minutes. Whisk in vanilla and salt; cook, whisking constantly, until bubbly, 2 to 3 minutes. Serve immediately over warm bread pudding.

MAPLE PECAN BREAD PUDDING



Maple Pecan Bread Pudding image

Ice cream sauce provides a simple addition to this maple pecan bread pudding - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 11

3 eggs
1 cup real maple syrup
1/2 teaspoon ground cinnamon
3 cups milk
6 teaspoons vanilla
12 oz French or other firm bread, cut into 1-inch slices, then tear into 1-inch pieces (10 cups)
2 teaspoons butter, softened
1 cup chopped pecans, toasted
1 cup premium vanilla ice cream, melted
2 tablespoons bourbon, if desired
1 tablespoon real maple syrup

Steps:

  • In large bowl, mix eggs, 1 cup maple syrup and the cinnamon with wire whisk until well blended. Beat in milk and vanilla until well blended. Stir in bread pieces. Let stand 30 minutes.
  • Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with softened butter. Stir pecans into bread mixture. Pour into baking dish.
  • Bake uncovered 65 to 70 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
  • In small bowl, mix ice cream, bourbon and 1 tablespoon maple syrup until well blended. Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 63 g, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg

CARAMEL PECAN BREAD PUDDING



Caramel Pecan Bread Pudding image

Make and share this Caramel Pecan Bread Pudding recipe from Food.com.

Provided by Sassy in da South

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 lb French bread, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1 quart half-and-half or 1 quart milk
1/2 cup brown sugar, firmly packed
6 eggs
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 cup store-bought caramel topping
whipped cream (optional) or non-dairy whipped topping (optional)

Steps:

  • Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
  • Preheat oven to 425 degrees.
  • Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
  • Pour evenly over bread cubes and let stand 5 minutes.
  • Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
  • Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
  • Remove from oven to wire rack; let stand 15 minutes to cool slightly.
  • Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
  • To serve, cut into squares or spoon into dessert dishes.
  • Serve, if desired, with whipped cream or thawed non-dairy whipped topping.

Nutrition Facts : Calories 470.5, Fat 26.5, SaturatedFat 12.4, Cholesterol 211.2, Sodium 372.4, Carbohydrate 48.9, Fiber 2.2, Sugar 14.2, Protein 11.8

PECAN BREAD PUDDING



Pecan Bread Pudding image

Bread pudding has been a favorite of mine since I was a little girl. This is a variation I have learned to love.

Provided by AlaskaPam

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups half-and-half
1 1/2 cups brown sugar (divided)
3 eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup pecans (chopped)
4 cups bread cubes (any kind of firm bread)
4 tablespoons butter

Steps:

  • Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
  • Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
  • Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
  • This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

APPLE PECAN BREAD PUDDING



Apple Pecan Bread Pudding image

Transform "left-over" cinnamon rolls into a yummy warm bread pudding. This recipe was published in the Southwest Parent magazine.

Provided by CarolAT

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces day-old cinnamon rolls, cubed
1/2 cup pecans, chopped
1 cup apple, peeled and sliced
2 eggs
2 cups milk
1/2 teaspoon vanilla
1/2 cup sugar (optional)
maple syrup

Steps:

  • Coat an 8 or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan and toss in the pecans and apples.
  • Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.
  • Pour the mixture over the bread and let stand for about 20 minutes.
  • Bake in a 350°F oven for about 45 minutes, until golden brown. Cut into squares to serve.
  • Serve with warm maple syrup.

Nutrition Facts : Calories 218.8, Fat 13.1, SaturatedFat 3.1, Cholesterol 80.1, Sodium 156.2, Carbohydrate 20.5, Fiber 1.7, Sugar 11, Protein 6

SLOW COOKER PECAN PIE BREAD PUDDING



Slow Cooker Pecan Pie Bread Pudding image

Two holiday favorites rolled into one warm, gooey dessert.

Provided by Stacy

Categories     Bread Pudding

Time 3h30m

Yield 16

Number Of Ingredients 11

1 ½ cups packed brown sugar
1 cup chopped pecans
½ cup unsalted butter, softened
1 (16 ounce) loaf day-old French bread, cut into 3/4-inch cubes
2 ½ cups milk
1 cup half-and-half
4 large eggs, lightly beaten
½ cup white sugar
1 tablespoon vanilla extract
⅛ teaspoon salt
butter-flavored nonstick cooking spray

Steps:

  • Combine brown sugar, pecans, and softened butter in a small bowl; mash together with a fork.
  • Place bread cubes in a large bowl. Beat milk, half-and-half, eggs, sugar, vanilla, and salt in another bowl. Pour over the bread and let sit for liquid to absorb, 5 to 10 minutes.
  • Spray a slow cooker with nonstick spray. Pour 1/2 of the bread mixture into the prepared slow cooker and top with 1/2 of the pecan mixture. Repeat layers once more, then press down slightly.
  • Cover and cook on Low until a knife inserted in the center comes out clean, about 3 hours.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 46.1 g, Cholesterol 70.4 mg, Fat 14.9 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 6.2 g, Sodium 248.6 mg, Sugar 29.3 g

PUMPKIN BREAD PUDDING WITH PECANS



Pumpkin Bread Pudding with Pecans image

This pumpkin bread pudding with pecans couldn't be much easier - using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it. Top with caramel sauce and ice cream!

Provided by JONILEWIS

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 12

Number Of Ingredients 11

1 (8 ounce) loaf French bread, torn into bite-sized pieces
2 ½ cups whole milk
2 cups pumpkin puree
2 cups white sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange flavoring
1 teaspoon pumpkin pie spice
2 cups chopped pecans
1 cup golden raisins
1 stick butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
  • Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
  • Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
  • Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 63.4 g, Cholesterol 71.9 mg, Fat 24.2 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 7.5 g, Sodium 315.7 mg, Sugar 46.5 g

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