Pecan Bread Pudding Recipe
But here we are, bread pudding with pecans. Right before serving I made a very easy ‘caramel’ sauce to serve it with. All you need is a tablespoon of butter, 3 tablespoons of water and 3 tablespoons of brown sugar. If you are using unsalted butter, you can add a sprinkle of salt in the end.
Add the brown sugar and water to a small pan and place it over medium-low heat until the sugar has dissolved in the water. Then stir in the butter and let the brown sugar sauce simmer and thicken a little. Stir constantly so it doesn’t burn. Then drizzle the sauce over the sliced bread pudding and finish with a dollop of cream and some fresh mint.
- 9 oz stale white bread (250 g)
- 3,5 oz pecan nuts (100 g)
- 1 ½ cup whole milk (360 ml)
- 5,5 oz caster sugar (155 g)
- 1 oz unsalted butter (30 g)
- 1 egg
- Dice the old bread into small pieces and transfer them to a large mixing bowl. Pour in the whole milk.
- Stir the bread and milk well. Then add the caster sugar, the whole egg and a pinch of salt.
- Stir the bread and the other ingredients well again. Then let the bread batter soak for 10 minutes. The bread should be wet and mushy by now. Then chop up the pecan nuts roughly and add them to the bread batter. Keep a handful of the pecans aside to sprinkle on top later on.
- Stir the batter again. Add the unsalted butter to a small pan and melt it neatly over medium heat. Then add the melted butter to the bread batter.
- Stir one last time. Coat a rectangular baking dish with baking paper and pour in the bread batter. Spread it evenly over the dish. Sprinkle the rest of the chopped pecans on top.
- Then bake the bread pudding in a preheated oven at 400°F (200°C) for 40 minutes. then remove the dish from the oven and let the baked bread pudding cool down fully. Then peel away the baking paper and slice the bread pudding up. Serve.