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Butter Pecan Bread Pudding

We had some extra bread, so I search the internet for a bread pudding that was a little bit different than what I normally make.  I found one on KITCHME.com and made a few adjustments. 
This is the end results.

1 3/4 cups white sugar
5 large eggs, beaten
2 cups whole milk
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
3 cups of bread, cubed  (I used 9 slices of regular sandwich bread.  I put them on a cookie sheet and let them dry out for 7 hours.  Dry, not toasted bread, soaks up the egg/milk mixture so much better than fresh bread)

Topping:
1/2 cup light brown sugar, packed
1/4 cup (1/2 stick) unsalted butter, cubed and at room temperature
1 cup pecans, chopped

Preheat oven to 350 degrees.  Lightly spray or grease with butter a large casserole.  If you use a 9x13 baking dish, your bread pudding will be flatter than a round or oval pan.  I used an oval and we scooped it out rather than cut it into squares.  You decide.

To make the bread pudding: Put cubed bread in a large mixing bowl.  In a small bowl mix together white sugar, eggs, milk, cinnamon, and vanilla extract. Pour over cubed bread and let sit for 20 minutes.
While bread is soaking, in a small bowl, use your hands to mix together brown sugar, 1/4 cup butter, and pecans. Mixture will be crumbly.
Pour bread mixture into prepared pan, then sprinkle with brown sugar mixture.
Bake for 35 to 45 minutes or until set. Remove from oven.


This bread pudding is very rich and really doesn't need a sauce, but here is one that is excellent with it.

Cream Cheese Glaze:
8 ounces of cream cheese, room temperature
2 cups powdered sugar
1 stick unsalted butter, room temperature
2 Tablespoons evaporated milk
1 teaspoon vanilla

Place all ingredients into a bowl and mix with mixer until well blended (about 3 minutes).
Heat mixture in microwave for about 20 seconds to thin.   Drizzle on top of slightly warm bread pudding.

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