Check out what my friends over at Family Savvy had to say about this recipe. It inspired them to whip up a batch of pecan pie bread pudding for the holidays:
This recipe was shared with me by Zane’s mom~known to all of us as Mimi. She served this bread pudding last year at Christmas, and everyone loved it. The photo above is of Mimi’s actual bread pudding that I took outside to photograph to share on the blog. Mimi topped the bread pudding with a bourbon hard sauce because her mom (MaMa to us) served hard sauce with many warm desserts. Mimi follows this tradition because “it brings back memories” for her of time spent around the family table when she was a child.
I think pecan pie bread pudding would be a marvelous way to start off Christmas morning or as a dessert option during Thanksgiving dinner. However, you can bet your bottom dollar that I’ll be making this dessert during spring and summer too! What’s the best time to make pecan pie bread pudding in your neck of the woods? Tell me in the comments as I always enjoy hearing from you 🙂
8 cups bite-sized bread pieces (Mimi used French bread)
3 large eggs
1¼ cup Karo light corn syrup
⅓ cup light-brown sugar, packed
¼ cup granulated sugar
2 tablespoons Kerrygold unsalted butter, melted
1 teaspoon maple or vanilla extract
½ teaspoon Morton salt
1 teaspoon cinnamon
1 cup pecans, halved or chopped
Prepare an 8×8 or 9×9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
Place all of the bread pieces into the baking dish.
Pour the melted butter over the bread.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
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 syrupy mixture.
Bake at 350 ºF for 30-40 minutes or until set and just golden.
Serve warm topped with freshly whipped cream!
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Quick Tip: Uncover your baking dish after 30 minutes of cooking so that your bread pudding will have a tenderly browned top.
Thank you to Family Savvy for this fantastic recipe!