Butter Pecan Bread Pudding

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“Supremely yummy and comfort foody! I have to have butterscotch chips brought to me from the States, and this is worth every imported chip!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 cups egg bread, cubed (brioche or challah)
  • 12 cup butterscotch chips
  • 12 cup chopped pecans
  • 1 cup milk
  • 13 cup firmly packed light brown sugar
  • 2 large eggs

Directions

  1. Preheat oven to 400 degrees F.
  2. Generously butter a 9-inch pie plate.
  3. Place the bread cubes in the pie plate.
  4. Sprinkle with the butterscotch chips and 1/4 cup of the pecans.
  5. In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
  6. Beat the eggs in a small bowl and gradually whisk in the hot milk mixture.
  7. Pour the custard evenly over the bread.
  8. Sprinkle with the remaining 1/4 cup nuts.
  9. Bake until the pudding is puffed and crusty on top, about 25 minutes.
  10. Serve warm.

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