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Pecan Pie Bread Pudding

Pecan Pie Bread Pudding with Bourbon Chantilly Cream

Susan
Let me tell you about this pecan pie bread pudding. It stands tall and proud, with a texture that’s somehow both light and decadent at the same time. The custard seeps into every nook and cranny of the bread, creating these incredible layers of flavor. And those Georgia pecans from Bird Oil Farms? They transform into these gorgeous, toasty bites of heaven throughout the pudding.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 25 minutes
Servings 8 Servings

Ingredients
  

For the Bread Pudding:

  • 4 cups bread cubes Tallow bread or any good-quality bread
  • 1 cup light brown sugar
  • 6 large eggs
  • 2 tablespoons vanilla bean paste
  • 1/3 cup corn syrup
  • 1 cup heavy cream
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 1/4 cups pecans Bird Oil Farms or other high-quality pecans

For the Bourbon Chantilly Cream:

  • 8 oz cream cheese softened
  • 1/2 cup confectioners' sugar
  • 2 tablespoons praline whiskey
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions
 

  • Prepare the Custard: In a mixing bowl, beat together the brown sugar and eggs on medium speed for about 4 minutes until the mixture is well combined and slightly lighter in color. This step helps build the perfect texture for the custard.
  • Add Flavor and Creaminess: Add the vanilla bean paste, corn syrup, heavy cream, milk, salt, and melted butter to the egg mixture. Mix on low until smooth and fragrant, about 2 minutes.
  • Assemble Bread and Pecans: Layer the bread cubes in a baking dish, then sprinkle the pecans evenly across the bread. Slowly pour the custard mixture over the bread, ensuring it covers all the bread cubes. Gently press the bread down into the custard to help it absorb all the liquid.
  • Let It Soak: Let the bread pudding rest for 1 hour to allow the bread to fully absorb the custard.
  • Prepare the Chantilly Cream: In a separate bowl, beat the softened cream cheese with confectioners' sugar, praline whiskey, and vanilla until smooth. Add the heavy cream and continue whipping until stiff peaks form. Place the Chantilly cream in the refrigerator until serving.
  • Bake in a Water Bath: Preheat oven to 350°F (175°C). Place the baking dish inside a larger pan, and pour hot water into the larger pan until it reaches about 2 inches up the sides of the baking dish. Cover the bread pudding tightly with foil and bake for 45 minutes.
  • Finish Baking: Remove the foil and bake an additional 20 minutes or until a knife inserted in the center comes out clean.
  • Serve: Serve the bread pudding warm with a generous dollop of bourbon Chantilly cream on top. Enjoy the combination of warm, toasty pecans, custardy bread, and the rich, praline-infused cream.

Notes

  • Use Stale Bread: Slightly stale bread absorbs the custard better, creating a more cohesive pudding.
  • Don’t Skip the Water Bath: The water bath prevents the custard from overcooking, keeping the pudding soft and creamy.
  • Let It Rest: Allowing the custard to soak into the bread for an hour ensures that each bite is perfectly infused with flavor.