Pecan Pie Bread Pudding Without the Crust is a delightful dessert that takes the classic flavors of pecan pie and transforms them into a warm, comforting bread pudding. Imagine sinking your fork into a buttery, custardy treat filled with crunchy pecans that remind you of cozy family gatherings. This dish is perfect for using up day-old French bread, making it an easy and affordable option for holiday celebrations, brunches, or a simple weeknight dessert. And let’s not forget, it’s a total crowd-pleaser!
Reasons to try it
Why should you consider making Pecan Pie Bread Pudding Without the Crust? For starters, it combines some of our favorite dessert elements into one irresistible dish. This recipe is not only quick to prepare, but it also makes use of leftover bread—which means less waste and more flavor. It’s a budget-friendly dessert that feels indulgent, making it ideal for holiday gatherings or intimate family dinners. The rich flavors and comforting texture make it kid-approved too. Plus, you can prepare it ahead of time and bake it when you’re ready to serve!
“This is the ultimate dessert for pecan lovers! It’s rich, creamy, and easy to make. I can’t wait to serve it at our next family gathering!”
Preparing Pecan Pie Bread Pudding Without the Crust
Creating this sumptuous bread pudding is straightforward. You’ll start by cubing your day-old bread, so it can soak up the custard mixture. While the bread absorbs those creamy flavors, you’ll whip up a blend of eggs, milk, and sweeteners to create that classic bread pudding base. You’ll also prepare a pecan topping that gets swirled into the mixture for a delicious crunch. Once layered, it goes into the oven where it transforms into a gooey, golden brown delight. Let’s break down exactly what you need for this dish!
What you’ll need
For this recipe, you’ll need the following ingredients:
- 1 loaf day-old French bread, cubed (16 oz)
- 2.5 cups milk or dairy-free alternative
- 1 cup half & half
- 4 large eggs, lightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1 cup pecans, chopped
You can easily substitute the dairy products with plant-based alternatives to make this recipe suitable for vegan diets. Additionally, if you’re out of pecans, feel free to experiment with walnuts or almonds for a different twist.
