Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread the cubed bread evenly in the prepared baking dish. Sprinkle the chopped pecans over the bread.
In a mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, melted butter, vanilla extract, cinnamon, and salt until well combined.
Pour the mixture evenly over the bread and pecans, pressing down gently to ensure the bread absorbs the liquid.
Let the mixture sit for about 15 minutes to soak.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
Remove from the oven and let cool slightly before serving.
Tips for Success
Use day-old or slightly stale bread for the best texture.
Ensure the bread is well-soaked with the custard mixture for maximum flavor.
Adjust the sweetness to your liking by adding more or less sugar.
Additional Tips and Variations
Feel free to add chocolate chips or dried fruit to the mix for an extra twist. You can also drizzle caramel sauce over the top for added indulgence.
Nutritional Highlights (Per Serving)
Calories: 450
Protein: 7g
Fat: 26g
Carbohydrates: 48g
Fiber: 2g
Sugar: 32g
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time? Yes, you can prepare the bread pudding a day in advance and refrigerate it. Simply bake it before serving.
Can I use a different type of nut? Absolutely! Walnuts or almonds would work well if you prefer a different nut.
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days.
In conclusion, Pecan Pie Bread Pudding is a delightful dessert that’s easy to make and sure to satisfy your sweet tooth. Give it a try and let me know how it turns out! I’d love to hear your thoughts and any variations you come up with. Enjoy!
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