BY NOEL CUNNINGHAM
Bread pudding is the ultimate dessert of all time for me, not because it’s easy to make but how versatile and comforting it is. Two of my favorites are my rum and raisin and Guinness bread pudding. But when I tried this recipe with the candied pecan and caramel it was a win. Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, save all your bread ends, stale bread and any extra slices of bread you have and freeze them. Before you know it, you have enough that can make a pudding.
I love the crunch with the soft warm pudding and creamy sweetness from the caramel sauce. This pecan caramel bread pudding recipe is a great and tasty way to use leftover bread, it’s also a tasty treat the entire family will love! Plus, it takes only minutes to bake. With spring in the air, it’s time for light dessert options and this is a great recipe to add to your rotation.
This recipe is proof that leftover bread can easily be converted to dessert without much work and prevent food waste. There’s room for customization here: consider adding fresh or dried fruit or a combination of spices to your likeness. Bread pudding makes a great brunch dish, served with fresh fruit compote and whipped cream. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome. Make sure to give this recipe a try the next time you are thinking of an easy dessert idea.
Ingredients
- 1 loaf whole-wheat bread cut into cubes
- 4 beaten eggs
- 2 cups milk
- 1 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp nutmeg
- 2 tsp cinnamon
- ¼ stick melted butter
- splash of rum (optional)
- ¼ cup chopped raisins
Caramel ingredients
- ¼ cup salted butter
- ½ cup brown sugar
- ½ cup heavy cream or milk
- ½ cup pecans
Directions
Preheat oven to 350 degrees F.
Mix together all the ingredients listed above except for bread and raisins in a bowl then put aside.
Dice bread into cubes then pour mixture over bread and let it sit for 3 minutes to absorb the liquid then add raisins.
Pour bread mixture into prepared pan. Bake for 35 to 40 minutes, or until set. Remove from oven.
Place the heavy cream, brown sugar, and butter in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally until the sauce becomes creamy but not too thick.
Stir in the pecans and let it simmer for a minute, then drizzle over bread pudding and allow to set. Serve pudding warm or cold. Leave the extra sauce to drizzle after.
