Best 6 Rich And Decadent Butter Pecan Bread Pudding Recipes

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

PECAN PIE BREAD PUDDING

Steps:

• Prepare the Pecan Pie Bread Pudding: Whisk together eggs, cream, milk, brown sugar, corn syrup, vanilla, and table salt in a very large bowl. Add bread cubes, stirring to thoroughly coat. Let stand 1 hour, stirring occasionally to ensure an even coating.
• Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with cooking spray. Stir pecans into bread mixture, and transfer mixture to prepared dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 10 minutes.
• Meanwhile, prepare the Praline Sauce: Melt butter in a small saucepan over medium-low; whisk in flour, and cook, whisking constantly, until foamy and golden brown, 3 to 4 minutes. Whisk in cream and brown sugar; cook, whisking constantly, until thickened, about 3 minutes. Whisk in vanilla and salt; cook, whisking constantly, until bubbly, 2 to 3 minutes. Serve immediately over warm bread pudding.

EASY PECAN PIE BREAD PUDDING

Steps:

• Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
• Preheat oven to 350 degrees F.
• In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
• Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
• Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
• Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
• Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
• Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

BUTTER PECAN BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F.
• Generously butter a 9-inch pie plate.
• Place the bread cubes in the pie plate.
• Sprinkle with the butterscotch chips and 1/4 cup of the pecans.
• In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
• Beat the eggs in a small bowl and gradually whisk in the hot milk mixture.
• Pour the custard evenly over the bread.
• Sprinkle with the remaining 1/4 cup nuts.
• Bake until the pudding is puffed and crusty on top, about 25 minutes.
• Serve warm.

PECAN PIE BREAD PUDDING

Steps:

• 1. I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
• 2. In a large mixing bowl add eggs and slightly beat.
• 3. Add everything but the bread and pecans. Mix well until it is combined really good.
• 4. Fold in bread and half the pecans.
• 5. Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
• 6. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
• 7. Pour everything into your prepared baking dish.
• 8. Top with remaining pecans.
• 9. Pop in the oven and bake for 60 minutes.
• 10. RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
• 11. Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
• 12. Remove from oven.
• 13. While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
• 14. Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
• 15. Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.

PRALINE PECAN BREAD PUDDING WITH RUM SAUCE

Steps:

• 1. Put bread cubes in greased 1 1/2 to 2 quart baking dish. Beat eggs, sugar, cinnamon, salt and vanilla. Scald the milk; add butter and; cool slightly, add to the egg sugar mixture; mix well Add pralines (see recipe below). Pour over bread cubes. Bake in a 325 degree oven with pan setting in a pan of water for about 45 minutes, or until knife inserted comes out clean. While warm, top with rum sauce (see recipe below) and sprinkle with reserved pralines.
• 2. Rum Sauce: 1/2 c. brown sugar 1/2 c. white sugar Dash of salt 1/4 c. butter 1/2 c. light cream 1/2 c. corn syrup 1 t vanilla 3 T light run or ½ t rum extract Mix all ingredients except rum extract in sauce pan, cook over medium heat until it boils, stirring constantly. Cool for about 15 minutes, then add and add vanilla and rum.
• 3. Pralines ½ c plus 2 T sugar 2 T cream 1½ t. butter or margarine ¼ t. cinnamon 1/8 t. salt 1/2 t. vanilla 1 c. nut meats (I used pecans) Combine all ingredients except vanilla and nuts in a 1-qt. saucepan. Mix well and bring to boil over medium heat. Cook until 244 degrees (firm ball stage), stirring constantly. Remove from heat. Add vanilla and nuts. Continue stirring until coating grains on nuts. Spread on cookie sheet to cool. Add to bread pudding, reserving 3 T for topping.