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Pecan Pie Bread Pudding

Skill: Beginning Prep Time: 30 Bake Time: 45 Servings: 12

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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.