Login Please




Don't have an account? Sign up here
WHERE TO BUY
Find Rhodes Products
Fri, Nov 01 2013 post by Yvonne From triedandtasty

Pecan Pie Bread Pudding

Give it a whirl and you’ll be  so glad you did…Rhodes Pecan Pie Bread Pudding.

What a yummy bread pudding recipe using 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!

 

 

What a yummy bread pudding recipe using Rhodes!

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.

 

 

What a yummy bread pudding recipe using Rhodes!

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.

 

 

What a yummy bread pudding recipe using Rhodes!

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!!

 

 

What a yummy bread pudding recipe using Rhodes!

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.

 

 

What a yummy bread pudding recipe using Rhodes!

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.

 

 

What a yummy bread pudding recipe using Rhodes!

Because this yummy dish is a sticky one, you will want to do double duty here at this step. Prepare an 8x8 or 9x9 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.

 

 

What a yummy bread pudding recipe using Rhodes!

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.

 

 

What a yummy bread pudding recipe using Rhodes!

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.

 

 

What a yummy bread pudding recipe using Rhodes!

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 with Rhodes

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

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

Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper AND spraying well with a non-stick cooking spray. 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. Bake at 375º for 40-45 minutes.

Print

Pecan Pie Bread Pudding

Servings: 12 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 45 min

Pecan Pie Bread Pudding
4.4 / 5  (5 votes, 1 review )

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

Preheat oven to 350 and bake Rhodes loaf according to package directions (typically 20-25 minutes). 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. 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.
Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper AND spraying well with a non-stick cooking spray. 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. Bake at 375º for 40-45 minutes.

1 Comment

Add a new comment



Weekly
Newsletter


Baking tips, recipe
ideas and more
delivered to you.