Small Batch Pecan Pie Bread Pudding

If you happen to visit Smoque, a barbecue restaurant in Chicago, be sure to order the Pecan Caramel Bread Pudding. As someone who would not usually choose bread pudding over just about any other dessert, theirs is the exception. It's probably one of the best things I ate in Chicago. And with emphasis on "one of" because there's so much great food in Chicago. As usual, I tried to make a similar version at home.

Most of the pecan caramel pudding recipes I tried were too custardy, but I hit the jackpot when I tried one labeled Pecan Pie Bread Pudding. It was on Something Swanky. Their version calls for corn syrup, brown sugar, butter – all the things you’d find in a pecan pie, and no milk or cream.

Loaf Pan Pecan Pie Bread Pudding

As usual, I scaled it down to serve 2 to 4 and had some fun playing with different loaf pan sizes.  Best results were in an 8 ½ by 4 ½ inch loaf pan, but I also made a good one in a slightly smaller pan (8x4). If you are a fan of more custardy, softer bread puddings you may not like the firmness and the fact it’s a little chewy around the edges.  In some ways it’s more like pecan pie than pudding, hence the name.  We like this one a lot and it’s a great way to use up leftover Fluffy Dinner Rolls and hopefully, challah.

Speaking of which, the type of bread you use will change the dish.   For instance, 2 ½ cups of store bought buttermilk sandwich bread weighs about 6 oz while 2 ½ cups of light and fluffy dinner roll cubes weighs only 5.  I haven’t tested yet with challah, but I suspect 2 ½ cups of that will weigh even less.  I’ll update when I test with challah.

Here’s how I made it, multiple times, as a small batch recipe.  I may add a few changes and I do intend to try it with Challah.  The restaurant's version did not use such large chunks, but I kind of liked them in mine. If you have some rolls or bread to use up and like the idea of a small batch pecan pie bread pudding, give it a try and let me know what you think. Or better yet, fly to Chicago and try the dessert at Smoque.

• Seven Egg Yolks Challah
• An Easy Challah Recipe for Bread Pudding
• White Chocolate Challah Bread Pudding
• Rich Challah
• Coconut Pudding Cookies

Recipe

Small Batch Pecan Pie Bread Pudding

Anna

Small Batch Pecan Pie Bread Pudding

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 4

Ingredients

 

• 3 tablespoons of melted butter
• 2 ½ cups cubed fluffy dinner rolls or bread 5 oz weight
• 1 large egg
• 2 tablespoons dark brown sugar 25 grams
• 1 ½ tablespoons granulated sugar 20 grams
• ⅓ cup plus 1 tablespoons corn syrup 105 grams
• ⅛ teaspoon salt
• ½ to 1 teaspoon vanilla I used Baker’s brand, so 1 teaspoon
• ¾  cup  finely chopped pecans

Instructions

 

• Preheat oven to 375 degrees F.  Line an 8 ½ by 4 ½ inch OR an 8x4 inch loaf pan with regular or nonstick foil.  Put 1 tablespoon of the butter in the pan and tilt it so it covers the bottom.  Even if you are using nonstick foil, you still want the butter for flavor and to brown the crust.
• Toss the remaining butter with the bread cubes.
• In a small mixing bowl or in a 2 cup glass measure, whisk the egg, both sugars, corn syrup, salt and vanilla.  Pour over bread mixture and stir well to coat bread.  Stir in half the pecans.
• Spread mixture in the buttered loaf pan, pressing down tightly.  Sprinkle remaining pecans over top.  Using a scraper, scrape any residual syrup mix from your mixing bowls and drizzle over the pecans.
• Bake at 375 for about 35-40 minutes.  During the last 15 minutes or so of baking, lay a sheet of foil loosely over top to prevent pecans from over browning.
• Let cool slightly, then lift foil from pan and carefully peel it away so that you have a nice block of bread pudding.  Cut into chunks and serve with whipped cream.

Keyword Bread Pudding, Pecan, Smoque

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