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Pecan Pie Bread Pudding Recipe

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This recipe for Pecan Pie Bread Pudding is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups bite- size bread pieces
3 large eggs
1 1/4 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
2 tbsp unsalted butter, melted
1 teaspoon maple or vanilla extract
1/2 tsp salt
1 tsp cinnamon
1 cup pecans, halved or chopped
Directions:
Directions:
1. Prepare an 8 X 8 or 9 X 9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
2. Place all of the bread pieces into the baking dish.
3. Pour all the melted butter over the bread.
4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon , and the salt.
5. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and prod the bread pieces around in the dish until all are coated in the syrup mixture.
6. Bake at 375 for 45 minutes. Serve warm with a dollop of whipped cream.

Suggested Variations:
Use cinnamon swirl raisin bread
Use pumpkin bread
Increase the cinnamon to 1/2 tbsp use vanilla instead of maple, and spread a cream cheese frosting over top for Cinnabon bread pudding.
Maple extract gives it that French toast taste.
If using stale bread let soak 10 minutes before baking.
Preparation Time:
Preparation Time:
45 mins

 

 

 

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