Pecan Bread Pudding
A rich, nutty bread pudding with toasted pecans, perfect for cozy desserts or brunch, paired beautifully with warm rum custard sauce for added indulgence.
Ingredients
Instructions
- Put egg white in a glass measuring cup.
- Add enough liquid egg substitute to make 1/2 cup and beat with a wire whisk until well blended.
- In a large bowl, combine undiluted evaporated skimmed milk, nonfat milk, bread cubes, and toasted pecans.
- Stir until all liquid is absorbed.
- In a medium bowl, combine the egg mixture, sugar, vanilla extract, cinnamon, and nutmeg.
- Stir the mixture into the bread mixture.
- Spray a 1-quart casserole with nonstick spray.
- Pour the bread mixture into the casserole.
- Place the casserole inside a larger one and fill the outer casserole with hot water to half of the inner casserole's depth.
- Bake in a preheated 350°F oven for 50 minutes or until golden brown and set.
- Serve with warm rum custard sauce.
Tips & Substitutions
For a richer flavor, consider adding a splash of bourbon or whiskey to the custard mixture. If you're out of pecans, walnuts or almonds can be excellent substitutes. To make it even sweeter, you could swap granulated sugar for brown sugar. For a twist, try adding dried fruits like raisins or cranberries. This dessert is perfect for gatherings alongside American recipes.
Serving Suggestions
Serve warm, drizzled with a warm rum custard sauce for an indulgent treat. This dish pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a fresh fruit salad or your favorite breakfast items for a delightful brunch spread.
Storage & Reheating
Store any leftover pecan bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 30-60 seconds or bake at 350°F until warmed through. If you find it too dry, drizzle a little nonfat milk over the top before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Bread Pudding contains roughly 1027 calories, with 16g protein, 127g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (93% of the Daily Value), protein (32% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin C. It also contributes 26g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of stale bread for this recipe?
While stale bread is ideal for absorbing the custard mixture, you can use fresh bread if necessary. To mimic the texture, toast the cubed fresh bread lightly in the oven before incorporating it into the recipe, which will help it soak up the liquid without becoming too mushy.
How can I adjust the sweetness of the pudding?
You can adjust the sweetness by increasing or decreasing the amount of granulated sugar based on your preference. If you prefer a less sweet version, consider using half the sugar and adding a bit of maple syrup or honey for a natural sweetening alternative. Taste the mixture before baking to ensure it meets your desired level of sweetness.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the entire mixture a day in advance and store it in the refrigerator. Just remember to cover the casserole tightly. When you're ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This makes it convenient for serving at gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).