Pumpkin Pecan Bread Pudding

One thing my customers are always saying is that I make some of the best bread pudding they’ve ever eaten. I have several variations on bread pudding and try to make a pan about once a week. Blueberry, chocolate, orange-cranberry, traditional… I make whatever based on what I’ve got in the coolers and pantry.

Recently we had some croissants that were turning stale and I needed to use them. Since I’m not a true “baker”, I’ll usually look online for a recipe idea and then take off on it, because I hate following a recipe. This recipe started the same way, but because I’ve had a bumper crop of pecans from the home tree this year, I’m also looking at ways to use them in my fall cooking. This recipe can be made as a dessert or as a breakfast/brunch bread pudding. If you’re making it for the later, simply mix it up and refrigerate overnight, then bake off when you wake up.

 

  • 10 cups cubed, day-old croissants (about 5 large croissants)
  • 6 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tsp salt
  • 1 tsp pure vanilla extract
  • 1 1/4 cups pure canned pumpkin
  • 2 tsp pumpkin pie spice
  • 3 cups half & half
  • 1 cup milk
  • 1 1/2 cups toasted pecans

In a large mixing bowl, lightly beat the eggs, sugars, salt and vanilla extract. Fold in the pumpkin, then add the half & half and milk. Add the cubed croissants and toss well to incorporate. The mixture should be slightly soupy and if needed, add a little more milk.

Pour mixture into a greased 9″x13″ glass baking dish. Top with pecan halves. Bake at 350 for approximately an hour, or until a knife inserted into the center comes out with no liquid on it. Cool on a wire rack. Best served warm but not hot! (If the pecans start to get too brown during baking, cover lightly with aluminum foil)

For a breakfast/brunch serving, simply top with pure maple syrup. If you’re serving as a dessert, mix 1 box of powdered sugar with 1/4 cup fresh squeezed orange juice and top by dipping a wire whisk into the sugar glaze and lightly shaking it over the surface.

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Bourbon Pecan Pie

Here’s my recipe for a true Southern style pecan pie. The bourbon is optional, but it really brings out the flavor in this pie. Give it a try if you love pecans!

 

  • 6 tbsp unsalted sweet cream butter, softened
  • 1 cup packed dark brown sugar
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 3/4 cup dark brown corn syrup
  • 1 tbsp Wild Turkey or Jack Daniels (or whatever you’ve got around the house)
  • 2 cups pecan halves or pieces, divided
  • 1 9″ unbaked pie shell

Cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract, salt, corn syrup and bourbon.

Arrange half the pecans on the bottom of the unbaked pie shell. Pour the batter over the pecans and top with the remaining pecans. Bake in a 350F oven for about 1 hour.

Be careful to watch the pie as it bakes. If the pecans begin to get too brown, lightly cover the pie with aluminum foil.