Literally, no biography (you know that), no need to tell you the history of the bread pudding (who cares), just the goods and no gatekeeping.
GRAB WHAT YOU NEED
The Pecan Pie Topping
I’m going to be so honest - you can cheat out and buy mini pecan TARTS anywhere but please don’t, it is just fun to make your own. I believe in you.12 mini frozen tart shells (okay, so we cheated here a bit)
3 cups chopped pecans
¾ cup brown sugar
½ cup dark corn syrup
3 large eggs
½ tsp salt
The Bread Pudding
1 loaf of brioche bread (16 oz) - option to also use croissants or a mix of both!
6 large eggs, plus 2 egg yolks
¾ cup brown sugar
2 tbsp maple syrup
3 cups heavy cream
2 tbsp salted butter, melted
2 tsp vanilla
1 tbsp cinnamon
Salted butter for greasing pan, 4 tbsp or so
1 cup pecans, chopped
The Salted Caramel
It is very important that all your ingredients here are room temperature. This is not a drill. It will burn off your laminated eyebrows.1 cup white sugar
½ cups unsalted butter, room temperature
½ cup heavy cream, room temperature
1 tsp sea salt
The Assembly
1 cup pecans, chopped
Ice cream of your choice - coffee is fantastic!
LET’S BAKE IT UP, BUTTERCUP!
TO MAKE AHEAD OF TIME, up to 24 hours before, complete INSTRUCTIONS FOR THE PEACAN PIES, BREAD PUDDING and salted caramel. NCE READY TO BAKE, PROCEED TO “THE ASSEMBLY” ABOUT 1 HOUR BEFORE YOU ARE READY FOR DESSERT.
The Pecan Pies
Pre-heat oven to 350 degrees F.
Whisk all ingredients in a bowl, or my favourite - a large measuring cup.
Once combined pour the filling to the top of each mini pie shell.
If you have any extra filling - bake it in a pan and save that s**t for another recipe!Bake for 20-25 minutes and let cool to room temperature and then pop them in the freezer for at least 30 minutes.
The Bread Pudding
Grease a 9×13” cake pan or decorative tray with a ton (4 tbsp or so) of salted butter.
Cut the brioche, or whatever sweet bread you choose, into large 2 inch cubes. Feel free to do this with your hands, it doesn’t have to be neat
Transfer the cubes into the prepped pan.
In a bowl whisk together everything but the brioche bread - eggs, egg yolks, brown sugar, maple syrup, heavy cream, melted butter, vanilla and cinnamon.
Pour the mixture over the bread very evenly.
Toss the bread around (gently!) to make sure all nooks and crannies are covered in that egg mixture.
AT THIS POINT, IF YOU WANT TO MAKE THIS AHEAD OF TIME:- Cover bread pudding TIGHTLY WITH CLEAR WRAP AND POP IT IN THE FRIDGE- option to make the salted caramel as well and REFRIGERATE overnight
Bake ‘em Up,, Buttercups!
Once she’s gotten her beauty sleep, if you wish, bring that oven back up to 350 degrees F. If you forgot to turn it off after the pies, that’s okay. My hydro bill is messed up, too.
Take the frozen pecan pies out of the freezer and eat one. Treat yo self.
Chop up the remaining pecan pies into ½ inch pieces and sprinkle on the bread pudding.
Add the 1 cup of chopped pecans for extra crunch in any of the gap areas on the top of the bread pudding.
Bake for 35-40 minutes.
While Baking, Make the salted caramel.
The Salted Caramel
In a medium stain-less steel saucepan, heat the sugar over medium heat, stirring constantly.
After about 5 minutes, it will form an amber colour. This is when you turn the heat to low.
CAREFULLY, add in the butter and whisk constantly.
I like to add it in one tablespoon at a time and equipped with oven mitts in the event of any splatter. But you’re probably more tough than I am. If at any point it looks lumpy, remove from heat and put your back into it. Not literally, it’s hot sugar you freak, just whisk vigourously.CAREFULLY, pour in the heavy cream and whisking constantly.
Increase the heat to medium and let boil for 1 minute.
Remove from heat and add in the sea salt.
Set aside to eat with the bread pudding or store in a tight jar for up to 1 month to stick your finger in anytime.
The Assembly
Once the bread pudding is done baking, do not even bother letting it cool for more than 5 minutes.
Slab a large piece on a plate, you deserve it, and add a scoop of your favourite ice cream.
Pour on some salted caramel and call it a freaking night!