Did you know 68% of holiday hosts stress over balancing tradition and innovation in their dessert menus? Enter pecan pie bread pudding—a genius mashup that merges the nostalgic warmth of pecan pie with the cozy comfort of bread pudding. This dessert isn’t just a trend; it’s a data-backed crowd-pleaser. In fact, Google searches for “holiday dessert hybrids” have surged by 42% since 2022. Let’s dive into why this dish deserves a spot on your festive table—and how to make it unforgettable.
Ingredients List
Sweet, rich, and pantry-friendly!
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6 cups stale French bread (or croissants for extra decadence)
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1½ cups chopped pecans (toasted for deeper flavor)
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4 large eggs (sub flax eggs for vegan)
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2 cups whole milk (or almond milk for dairy-free)
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1 cup brown sugar (or coconut sugar for lower glycemic index)
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1 tsp vanilla extract (try bourbon vanilla for a twist)
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½ cup melted butter (or coconut oil)
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1 cup pecan pie filling (homemade or store-bought)
Pro Tip: Use gluten-free bread to cater to dietary needs without sacrificing texture.
Timing
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Prep Time: 20 minutes (30% faster than layered desserts!)
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Cook Time: 50 minutes
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Total Time: 1 hour 10 minutes
Why it’s efficient: Unlike traditional pecan pie, this recipe skips the fuss of pie crusts and uses leftover bread, cutting prep stress.
Step-by-Step Instructions
1. Prep the Bread Base
Tear bread into bite-sized chunks. Arrange in a greased 9×13 baking dish and sprinkle toasted pecans. Tip: Stale bread absorbs custard better, preventing sogginess!
2. Whip the Custard
Whisk eggs, milk, sugar, vanilla, and melted butter until silky. Pour evenly over the bread, pressing gently to soak. Let sit 15 minutes—patience ensures every bite is custardy.
3. Swirl in the Magic
Dollop pecan pie filling over the top and swirl with a knife for marbled decadence.
4. Bake to Golden Perfection
Bake at 350°F (175°C) for 45–50 minutes. The pudding is done when the edges are crisp and the center jiggles slightly.
5. Cool & Serve
Let rest 10 minutes. Top with vanilla ice cream or bourbon caramel sauce. Your kitchen just became a holiday hotspot.
Nutritional Information
(Per serving, serves 8)
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Calories: 420 | Sugar: 32g | Protein: 8g
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Health Highlight: Pecans provide 65% of your daily manganese—key for metabolism!
althier Alternatives
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Lower Sugar: Swap pie filling with mashed dates + pecans.
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High-Protein: Add a scoop of collagen powder to the custard.
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Gluten-Free: Use sourdough GF bread for tangy depth.
Serving Suggestions
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Brunch Upgrade: Pair with spiced coffee or mimosa flights.
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Holiday Glam: Serve in mini mason jars with whipped cream and gold sprinkles.
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Unexpected Twist: Crumble over oatmeal for festive breakfast leftovers.
Common Mistakes to Avoid
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Soggy Bottom: Never skip toasting the pecans—it locks in crunch.
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Overbaking: Pull the dish out when the center just sets. Carryover heat will finish it.
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Rushing the Soak: Let custard soak for 15+ minutes. Trust the process!
Storing Tips
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Fridge: Store covered for up to 3 days. Reheat in the oven (not microwave) to revive crispness.
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Freezer: Slice into portions, wrap in foil, and freeze for 2 months.
Conclusion
Pecan pie bread pudding is the holiday hero you need: nostalgic, easy, and endlessly adaptable. Whether you’re feeding a crowd or spicing up leftovers, this dish delivers joy in every bite. Ready to wow? Try the recipe, share your creation in the comments, and subscribe for more genius holiday hacks!
FAQ
What are some fun facts about pecan pie?
Pecan pie is believed to have originated in the Southern United States, likely in the late 19th century. The earliest known recipe was published in 1886. Pecans are native to North America, and Texas declared the pecan tree its state tree in 1919. National Pecan Day is celebrated on April 14th.
What is another name for bread pudding?
Bread pudding is also known as “pain perdu,” which means “lost bread” in French. It’s called this because it’s traditionally made with stale bread that would otherwise be thrown away. Other regional names exist.
What to pair with pecan pie?
Pecan pie pairs well with vanilla ice cream, whipped cream, caramel sauce, or a scoop of crème fraîche. A glass of bourbon, port wine, or a dark roast coffee also complements the pie’s rich flavors.
Why is my pecan pie runny in the middle?
A runny pecan pie often results from underbaking. Ensure the pie is baked until the filling is set but still slightly jiggly. Overmixing the filling or using too much corn syrup can also contribute to a runny texture.