Pecan Pie Bread Pudding with Rhodes

What a yummy bread pudding recipe! I first saw this over at Something Swanky and immediately knew I wanted to make it using Rhodes rolls.  I’m not typically a bread pudding fan, but it was just too inviting not to try.  I gave it a whirl and I’m so glad I did.  This recipe is FANTASTIC! Rhodes makes it pretty easy to throw together (of course). This would make the perfect breakfast for a special Sunday morning, Thanksgiving or Christmas. Or, any day for that matter.  It’s so scrumptious and rich, I feel like it should be saved for a special occasion.  Another great bread pudding recipe that I’ve done for Rhodes is their Southern Bread Pudding, if you are a fan you should check out that step-by-step recipe too! So lets get started!Here’s what you are going to need: 1 loaf of Rhodes frozen dough (it will make 8 cups bite-sized bread pieces), 3 large eggs, 1 1/4 cup light corn syrup (I have stopped buying corn syrup and instead used brown rice syrup, which is a great alternative), 1/3 cup packed light-brown sugar, 1/4 cup granulated sugar, 2 tablespoons unsalted butter, melted, 1 teaspoon vanilla extract (or maple, whichever you prefer) 1/2 teaspoon salt, 1 tsp. cinnamon, and 1 cup pecans, chopped.Preheat oven to 350 and bake Rhodes loaf according to package directions (typically 20-25 minutes).  In a large bowl, you will whisk together the eggs, brown rice or corn syrup, brown sugar, granulated sugar, vanilla (or maple) extract, cinnamon, and the salt.Then, you will add in the pecan pieces.  It comes together beautifully to make the richest most luscious syrup.  Remember… there are raw eggs.. so don’t try to spoon this directly in to your mouth.  Warning: you will want to!! Once your loaf has baked to a pretty golden brown, remove from pan and transfer to a cooling rack.  Up the oven temp to 375 to preheat for the bread pudding. To speed up the cooling process, I immediately sliced the loaf in to 1/2 inch slices and laid each slice flat on my cooling rack.  This helped circulate the air around the slice and cool it down a lot quicker.  When cooled, cut your loaf in to bite sized pieces.  You should end up with 8 cups of bread cubes. Just to note, the smaller the pieces, the less the cooking time will be.  Because this yummy dish is a sticky one, you will want to do double duty here at this step.  Prepare an 8×8 or 9×9 baking dish by lining it with parchment paper AND spraying well with a non-stick cooking spray. I know that sounds crazy, but trust me.. when it comes to getting all of the good stuff out of your pan once it’s baked you’ll be happy you did the extra work up front.  Place all of the bread pieces into the baking dish.See how delicious that pecan mixture is? I told you! It looks DIVINE!.  You will first pour the melted butter evenly over the bread. Then, you will pour the pecan mixture evenly over the bread pieces as well.Make sure to coat all of the bread pieces.  Use a rubber spatula to gently turn and mix the bread pieces around in the dish until all are coated.
Bake at 375º for 40-45 minutes.  Keep an eye on your bread pudding as it bakes, as mentioned earlier the cooking time could be slightly less depending on your bread pieces.  I probably should have taken mine out a little sooner, but it ended up working out great. I’m not a soggy bread fan (AT ALL) and the crispy pudding was exactly how I liked it!  If you like, you can serve your bread pudding warm with a dollop of whipped cream.  Or you are welcome to enjoy it as is.  Both options are wonderful!

Pecan Pie Bread Pudding

Course: Dessert

Cuisine: American

Keyword: Pecan Pie Bread Pudding

Prep Time: 18 minutes

Cook Time: 1 hour

Total Time: 1 hour 18 minutes

Servings: 12

Calories: 381 kcal

Author: Yvonne

This Pecan Pie Bread Pudding recipe was just too inviting not to try. I gave it a whirl and I'm so glad I did. This recipe is FANTASTIC!

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Ingredients

• 1 loaf of Rhodes frozen dough it will make 8 cups bite-sized bread pieces
• 3 large eggs
• 1 1/4 c. light corn syrup or brown rice syrup
• 1/3 c. packed light-brown sugar
• 1/4 c. granulated sugar
• 2 tbsp. unsalted butter melted
• 1 tsp. vanilla extract or maple, whichever you prefer
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 c. pecans chopped

Instructions

1. Preheat oven to 350 and bake Rhodes loaf according to package directions (typically 20-25 minutes).  

2. In a large bowl, whisk together the eggs, brown rice or corn syrup, brown sugar, granulated sugar, vanilla (or maple) extract, cinnamon, and the salt. Then add in the pecan pieces.

3. Once loaf has baked to a pretty golden brown, remove from pan and transfer to a cooling rack. Up the oven temp to 375 to preheat for the bread pudding. Slice the loaf in to 1/2 inch slices and lay each slice flat on cooling rack. When cooled, cut your loaf in to bite sized pieces. You should end up with 8 cups of bread cubes.

4. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper AND spraying well with a non-stick cooking spray. 

5. Place all of the bread pieces into the baking dish. Pour the melted butter evenly over the bread. Then, pour the pecan mixture evenly over the bread pieces as well. Make sure to coat all of the bread pieces. Use a rubber spatula to gently turn and mix the bread pieces around in the dish until all are coated.

6.  Bake at 375º for 40-45 minutes.

Recipe Notes

Adapted from Rhodes Bake N Serv

Nutrition Facts

Pecan Pie Bread Pudding

Amount Per Serving

Calories 381 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g13%

Cholesterol 46mg15%

Sodium 289mg13%

Potassium 104mg3%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 31g34%

Protein 5g10%

Vitamin A 130IU3%

Vitamin C 0.2mg0%

Calcium 33mg3%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.