Bread Pudding with Pecans

Introduction

History

The origins of bread pudding can be traced back to Europe in the early 11th and 12th centuries. It was initially a means to utilize stale bread, thus preventing waste. Over the centuries, it evolved from a humble peasant dish to a beloved dessert found in many cultures around the world. The addition of pecans to bread pudding is a distinctly American twist, reflecting the nut's abundance in the Southern United States and its popularity in regional cuisine.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

For the best texture, use bread that is 1-2 days old. Fresh bread can become too soggy when soaked in the custard mixture. If your bread is too fresh, you can dry it out in the oven for a few minutes before using. Also, toasting the pecans before adding them to the dish can enhance their flavor and add an extra layer of crunch.

Serving Suggestions

This bread pudding can be served warm or cold, depending on preference. For an extra indulgent treat, serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. A dollop of whipped cream and a sprinkle of cinnamon can also enhance its flavors.

Cooking Techniques

The key technique in this recipe is the caramelization of sugar, which adds a rich flavor to the pudding. It's important to melt the sugar over low heat and stir constantly to prevent burning. Gradually stirring the hot milk mixture into the eggs is also crucial to avoid curdling.

Ingredient Substitutions

If you're out of whole milk, you can use a combination of cream and water or any milk alternative. Stale croissants or brioche can be used instead of bread for a richer pudding. Maple syrup or honey can substitute for granulated sugar for a different flavor profile.

Make Ahead Tips

This bread pudding can be assembled a day in advance and stored in the refrigerator until ready to bake. This allows the bread to fully soak up the custard mixture, resulting in a more flavorful and cohesive dessert.

Presentation Ideas

Serve individual portions in ramekins or small bowls for an elegant presentation. Garnish with a mint leaf and a dusting of powdered sugar for a touch of sophistication.

Pairing Recommendations

A sweet dessert wine, such as a Moscato or a Riesling, pairs beautifully with the richness of the bread pudding. For a non-alcoholic option, a warm spiced cider or a strong coffee complements the dessert's flavors.

Storage and Reheating Instructions

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (177°C) oven for about 10 minutes, or microwave individual servings for 30-60 seconds.

Nutrition Information

Calories per serving

A single serving of Bread Pudding with Pecans contains approximately 300 calories. This makes it a relatively high-calorie dessert option, ideal for an occasional treat.

Carbohydrates

This bread pudding recipe contains carbohydrates primarily from the sugar, bread, and milk. A single serving provides approximately 45 grams of carbohydrates, making it a high-energy dessert option.

Fats

The fats in this recipe come from the eggs, milk, and pecans. Each serving contains about 10 grams of fat, with a mix of saturated and unsaturated fats. Using whole milk contributes to the creaminess of the pudding but also adds to the fat content.

Proteins

Each serving of Bread Pudding with Pecans provides approximately 8 grams of protein, sourced from the eggs and milk. This makes the dessert not only delicious but also a good source of essential amino acids.

Vitamins and minerals

This dessert is a source of several vitamins and minerals, including calcium from the milk, vitamin E from the pecans, and various B vitamins from the eggs and milk. It also provides iron and potassium.

Alergens

This recipe contains common allergens such as eggs, milk, wheat (from the bread), and tree nuts (pecans). Those with allergies to these ingredients should avoid this dish or seek suitable substitutions.

Summary

Overall, Bread Pudding with Pecans is a comforting and satisfying dessert that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, due to its calorie density and the presence of common allergens, it should be enjoyed in moderation and with dietary restrictions in mind.

Summary

Bread Pudding with Pecans is a timeless dessert that offers a delightful mix of textures and flavors. With its rich history and versatility, it's a dish that can be adapted to suit various tastes and occasions. Whether served as a cozy family dessert or an elegant treat for guests, it's sure to satisfy any sweet tooth.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a rainy afternoon, and I was browsing through an old cookbook that my dear friend, Mrs. Jenkins, had lent me. As I turned the pages, a simple yet enticing recipe caught my eye - Bread Pudding with Pecans.

I had always loved baking, and the idea of turning stale bread into a delicious dessert intrigued me. Mrs. Jenkins had mentioned that this recipe had been passed down in her family for generations, and I knew I had to give it a try.

I decided to make the Bread Pudding with Pecans for our family dinner that evening. I gathered all the ingredients - stale bread, eggs, milk, sugar, vanilla extract, and of course, pecans. As I began to put everything together, memories of my own grandmother flooded back to me.

My grandmother was a wonderful cook who had a talent for turning simple ingredients into delicious meals. She had taught me so much about cooking, and I knew she would have loved this recipe. I could almost hear her voice guiding me as I mixed the ingredients together.

Once the Bread Pudding with Pecans was baking in the oven, the sweet aroma filled the kitchen. My husband and children eagerly waited for it to be done, their mouths watering in anticipation. When I finally took it out of the oven, it looked perfect - golden brown and topped with crunchy pecans.

As we sat down to eat, the warm and comforting flavors of the Bread Pudding with Pecans filled our mouths. My family's faces lit up with delight, and I knew this recipe was a keeper. From that moment on, it became a staple in our household.

Over the years, I have made the Bread Pudding with Pecans countless times, each time tweaking the recipe ever so slightly to make it my own. Sometimes I add a splash of bourbon for a little extra kick, or swap out the pecans for walnuts for a different flavor profile. But no matter how I make it, the memories of that rainy afternoon and the joy it brought to my family always remain.

As I continued to bake and cook throughout the years, I collected recipes from various places and people. Each recipe held a special place in my heart, reminding me of the loved ones who had shared them with me. But the Bread Pudding with Pecans will always hold a special place in my recipe book.

I have since shared the recipe with friends, neighbors, and even strangers who have become dear friends. It brings me so much joy to see others enjoy this simple yet delicious dessert. And every time I make it, I am reminded of the love and warmth that baking brings to my life.

So, if you ever find yourself with some stale bread and a craving for something sweet, I urge you to give this recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it down to your own children and grandchildren, just as I have done.

But for now, I'll leave you with the recipe for Bread Pudding with Pecans. May it bring you as much joy and comfort as it has brought me over the years.

With love,

Grandma.

Categories

| American Recipes | Bread Pudding Recipes | Cathy's Recipes | Egg Recipes | Milk And Cream Recipes | Pecan Recipes | Raisin Recipes |

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