Tuesday Treats: Pecan Pie Bread Pudding

Pecan Bread Pudding A certain Only posted the video to my FB timeline and suggested I should try this recipe. I did. We all enjoyed it over Christmas. 😆 Please note that the picture is of a double batch. The recipe, as given, is better in a 9X9 baking pan.

4 eggs
2 cups of milk
1 1/2 cups half and half
16 oz. of crusty bread “cubed” (I used crusty rolls that I bought frozen, baked, and chunked up)

Mix wet ingredients and pour over bread

In saucepan, melt and mix

1/2 cup butter
1 1/2 cups brown sugar
1/4 cup corn syrup
1/8 teaspoon salt

Stir until sugar is dissolved and mixture is smooth.

Stir in 1 tablespoon vanilla
2 cups pecan halves

Pour over bread mixture and stir.

Cover with foil and bake in preheated 350° oven. Remove cover after 30 minutes and continue cooking for 15-25 minutes until custard is set and top bread is a little crusty. (45-55 minutes total baking time)

Serve warm. You can watch the video to see how it’s done, but I had to watch it more than a few times to get the ingredients down right. 🙂 Enjoy! And let me know if you make it.


About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of two award-winning series--Moonstruck and The Penumbra Papers, Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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2 Responses to Tuesday Treats: Pecan Pie Bread Pudding

  1. Oh, that looks evil. Especially when I’m thinking about trying to eat less. Or better. Or something. (Says the woman who ate a bowl of ice cream while watching Biggest Loser last night.)

    I bet it was super scrumptious, though. Warm… with ice cream… :drool:

    • Silver James says:

      We used Redi-Whip. *bwahaha* Was totally evil! And in the amounts given in the original recipe, it’s not a huge amount. Like I mentioned, I doubled it for 8 people. 😉

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