Pec

Every culinary tradition has its classic desserts, those that immediately evoke a sense of home, warmth, and nostalgia. In the American South, few treats hold such power as the Pecan Pie and Bread Pudding. Individually, they are delicious; combined, they become an irresistible Pecan Pie Bread Pudding, a fusion of flavors that epitomizes Southern comfort food.

The Origin of Two Classics

The pecan pie, a Southern staple, is an ode to the native pecan tree that has graced this region for thousands of years. At the same time, bread pudding, with its humble origins in using up stale bread, is proof that simplicity is often the birthplace of incredible flavors. Bring these two classics together, and you create a dish that sings with rich, sweet, and nutty notes in every bite.

Gathering the Essentials

Creating this Southern fusion dessert requires basic pantry items: stale bread, pecans, eggs, sugar, corn syrup, vanilla extract, and butter. The magic is in how these simple ingredients come together, forming a dessert that is far more than the sum of its parts.

Creating the Pecan Pie Bread Pudding

Begin by tearing up your stale bread and laying the pieces in a baking dish. Next, in a separate bowl, mix together eggs, sugar, corn syrup, vanilla extract, and melted butter. This forms the base of your “pecan pie” mixture.

Pour this over the bread, ensuring all pieces are soaked through. Sprinkle a generous amount of pecans over the top and press them down slightly to make sure they’re nestled into the bread. Then, it’s time for the oven. Bake until the top is a golden brown and the pudding is set.

Perfecting the Pudding

The key to a great Pecan Pie Bread Pudding is in the details. Use day-old bread, which will better absorb the mixture and give a better texture. When it comes to the pecans, consider toasting them lightly before adding to the mixture; this will intensify their flavor and add a delightful crunch.

Serving and Enjoying

Once out of the oven, allow your pudding to cool slightly before serving. It’s best enjoyed warm, with a scoop of vanilla ice cream or a dollop of whipped cream, adding a creamy, cool counterpoint to the warm, sweet pudding.

The Pecan Pie Bread Pudding is more than a dessert; it’s a slice of Southern heritage that pays homage to its roots. It’s a testament to the beauty of creating something new and exciting from beloved classics. Next time you’re in the mood for a sweet treat that sings with tradition and flavor, why not whip up a Pecan Pie Bread Pudding? Your taste buds will thank you.

 

 

Pecan Pie Pecan Pudding, without the crust!

1. (16 OZ) loaf that is day old French bread

2 and 1/2 cups of milk

1 cup half & half

4 eggs, lightly beat

1 cup of sugar granulated

1 Tablespoon vanilla

1/8 teaspoon salt

1/2 cup softened butter

1 and 1/2 cups of brown sugar packed

1 cup pecans, chopped

 

 

 

Preheat oven to 350°F.

Cube bread all over the bowl of a large size.

In a separate bowl, beat eggs milk, half and half sugar, salt and vanilla into eggs. Whisk. Pour the mixture over the bread. Let sit for 10-15 minutes

In a separate bowl, mix together a fork, softened butter brown sugar and pecans. The mixture should have the texture like wet sand.

Pour half of the bread mix into an 8×8 inch pan.

Then top with the remaining pecan mixture.

Spread remaining bread mixture on top and then top with the remaining pecan mixture. Place the mixture in pan and press down. Pan will be filled to the brim.

Then top with the rest of the pecan mixture.

Set the pan on a cookie tray with an edge to stop the mixture that could boil over. Bake in 350 degrees for for 45 or 55 mins. Center will be a little wavy however, it will settle after cooling. This recipe can easily be doubled for the 9×13 pan.